Wholemeal Spelt loaf nice but not risen
I followed this recipe:
The result is pleasant but very small air holes and a flat loaf. I would just like to check that I know the cause.
At step 5 it states Turn the dough out onto a floured surface and knead the dough firmly for several minutes. I read this to mean that I could use the mixer's dough hook for a few minutes. Would it be likely to have knocked out all the rise that the previous rest had produced?
Would the lack of the second rise be also to do with my use of the ingredients. As I make more bread than the recipe and do not cook with oil or fat, this is how I adjusted the ingredients:
1.5k Spelt flour, 1 tsp salt, 9.45g quick yeast, 6.3g honey, 6.3g mollasess, 975ml warm water (no oil)
I followed the timings in the dove recipe but to me they look low because I doubt if doubled in size at stage 4. I did leave the dough to rise 10min longer than the recipe suggests to make up for the lack of rise. It is difficult to tell because the dough was in a sloping mixer bowl and the rise rise was in the centre of the bowl.
I have read many comments that spelt wholemeal bread should not be fully risen before going into the oven. I therefore assumed that the oven would make up for the loss on the second rise. Unfortunately it did not.
I would appreciate comments.