Monday, 17 October 2011

That's how it's...spelt

The perfect accompaniment to some tea, or now the weather is turning a little colder, a hearty bowl of soup, is an equally robust bread. So a couple of days ago, I turned my hand to making some spelt bread.This reminds me of the type of thing we would eat in my grandmothers on a winters day with everyone chatting around the fire. This is proper comfort food. Also spelt grains have more nutritional value than regular old wheat so it's good to get those nutrients any way you can! You could vary the recipe and add nuts, seeds or honey, as you prefer.

Here's my recipe for spelt bread

500g spelt flour
10g dried yeast
1 tsp salt
400ml warm water
40g sesame seeds
40g linseeds
1 tbsp olive oil

Add the flour to the mixing bowl, then the yeast on one side and the salt on the other as the salt can kill the yeast and stop it doing its job. Next pour in the seeds.

Add the water a little at a time, incorporating it into the dough and folding it as you go. Mix until you almost have incorporated everything, but just before, add the olive oil. Continue to mix. I found this quite a wet dough, but knead for 5-10 mins, on a floured surface.

Transfer to a bowl, cover and allow to rise for approx 30 mins. You may want to bake in a loaf tin, but since I didn't have one handy, I simply transferred to a baking tray covered with floured baking paper. I then shaped them into circular loaf shapes. 

Bake in the oven at 200C for 50-60 mins. You can check if it's ready by tapping the underside of the loaf with a clean knife, to see if it sounds hollow. If it does, its good eatin'! Serve with some good quality butter, preferably organic or some fruity strawberry or blackberry jam for breakfast.

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