Spelt bread with beetroot hummus

1. Preheat the oven to 200°C.
2. Grind the spelt grains in a flour mill, starting on a coarse setting and gradually moving to a finer setting, to create a flour the same consistency as cake flour. 
3. Place the spelt flour, cake flour, sumac, cumin, salt and yeast in a mixing bowl. 
4. Add the water and honey and gently mix to form a dough. 
5. Place the dough on a floured surface and knead for 10 minutes. Transfer to a oiled bowl, cover with a clean tea towel and allow to rise in a warm place for 90 minutes. 
6. Knock down the dough and shape into a ball. Place on a greased baking tray and stud with the bay leaves. Allow to rise for 30 minutes. 
7. Bake for 35 minutes, or until the bread forms a crust and sounds hollow when tapped. Allow to cool slightly before slicing. Serve warm with the beetroot hummus. 

To make the beetroot hummus, preheat the oven to 200°C. Place the baby beetroot on a baking tray, drizzle with the olive oil, and season to taste. Roast for 30 minutes, or until tender. Allow to cool, then peel. Place the beetroot in a food processor with the remaining ingredients. Blend to form a chunky hummus. Add more salt if necessary.

Cook's note: spelt is an ancient wheat used in breads and various bakes. It has a nuttier taste than wholewheat and contains less gluten than ordinary wheat.