A ready-made sandwich

So I've obviously been going pedal to the metal on the spelt testing since I discovered that Mom can handle foods made with spelt. Breads made with 100% spelt flour apparently don't come out well in a bread machine. But the Spelt Soda Bread was incredibly easy and puts a very good loaf of bread on the table inside of an hour. This isn't quite that fast, but it's almost as easy and the payoff is even greater. Mom and I both love this, and it's a whole meal to itself, sorta like a ready-made sandwich that you just have to slice and eat. 

Spelt Bread with Ham and Chorizo

Adapted from The Hairy Bikers’ Big Book of Baking (2012) by Si King & Dave Myers via Sharpham Park

Since I make yeasted bread in the bread machine once or twice a week, I buy SAF Red Instant Yeast by the pound; it's much cheaper that way. I keep a small container in the fridge for weekly use, and the rest in a larger container in the freezer so it will last longer. They sell yeast spoons that measure 2¼ teaspoons, which is the same amount that's in one envelope (or sachet, as the Brits say) of yeast.

450 grams (~3¾ cups) whole grain spelt flour, plus extra for dusting
1 teaspoon fine salt
2 teaspoons baking powder
2¼ teaspoons (one 7-gram/¼-ounce envelope) instant yeast (see note)
300 grams/ml (~1¼ cups) water
oil, for greasing
100 grams sliced ham, torn or cut into bite-sized pieces (I used smoked ham from Timbercreek Market) 
50 grams sliced chorizo or salami, torn or cut into bite-sized pieces (I used Olli salame; they make chorizo, too)

    1. In a large bowl, whisk together the flour, salt, baking powder, and yeast. Leave a well in the center with your whisk, then pour in the water. Mix well with a silicone spatula, though it won’t all come together until you start kneading.
     2. Tip the dough out onto a work surface, lightly floured if necessary, and knead it gently until the dough is smooth, 1 to 2 minutes. The gluten in spelt is more fragile than that in wheat flour so no more than that. Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and leave to rise for about an hour until it has nearly doubled in size. 
    3. Near the end of the rising time, heat the oven to 350 degrees. Have ready an 18-by-13-inch baking sheet.
    4. Deflate the dough, then place it on a silicone mat or a lightly floured work surface and roll it out to make a roughly 8-by-12-inch rectangle. Cover the surface of the dough with the pieces of meat, leaving a ½-inch border around the edges (see the photo above). 
    5. Starting from the 8-inch side of the rectangle, roll the dough up like a Swiss roll. Place the roll on the baking sheet, seam side down. Bake until the loaf is golden brown and (supposedly) sounds hollow when tapped on the bottom, about 45 to 50 minutes. If you have an instant-read thermometer, it’s much more reliable to take the bread out when the center registers 195 degrees. Cool on a wire rack. Store wrapped in foil in the fridge.