On a snowy day like today what could be better than waves of
fresh bread fragrance radiating from a hot oven? This is a spin on spelt bread
as I’ve added kamut. It gives a slightly nuttier flavour and a golden glow to
the cut loaf.
Ingredients:
300gms white spelt flour
250gms kamut flour
2 tsp Vitamin C powder
2 tsp dry yeast
1 tsp sugar
150 ml warm water to activate the
yeast and a further 200 ml to mix
Pinch of salt
2 tbsp olive oil
1.
Pre-heat the oven to 200 degrees fan, 225
degrees conventional.
2.
Activate the dry yeast. Add the yeast and sugar
to 150ml warm water and cover. Leave for about fifteen minutes until it is
frothy and then stir.
3.
Mix the flours, citric acid and salt in a large
bowl. (Add quick yeast at this point if you are using that instead of dry
yeast.)
4.
Add the yeast mixture and 200ml more of warm
water. Mix and knead into a rough dough.
5.
Add 2 tbsps of olive oil. Incorporate this into
the dough and keep kneading until the dough is smooth and elastic.
6.
Roll the dough into a ball, cover the bowl with a
cloth and leave in a draft-free place for an hour or until it has doubled in
volume.
7.
Punch back the dough, and knead again. This is
the important knead. The dough should end up smooth and spongey. Be careful not
to keep folding the dough during this knead as air will become trapped between
the folds and create holes in the bread. If you do find yourself folding the
dough make sure you knead it well afterwards to remove any trapped air.
8.
Grease a 1 pound baking tin.
9.
Mould the dough into the right shape for the tin
and pop it in.
10.
Cover with a cloth and leave in a warm place for
30 minutes.
11.
Bake until golden, about 35-40 minutes, turn out
and allow to cool on a rack.
This will produce a good sized loaf that is perfect for
sandwiches. The texture is more substantial than shop bought bread, but lighter
than many wholewheat loves in spite of the fact that the kamut flour, which is
almost half of the total is wholewheat.
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