Here's the recipe for 1 loaf
ingredients:
330 ml tepid water
11.5g dried active yeast
500g spelt flour (white or wholemeal)
1.33 tspn sea salt
1.33 tablespn extra virgin rapeseed oil
1 tablespn malt extract
malted flakes, pine nuts, chopped walnuts etc
measure water into large mixing bowl
stir in the yeast
add about 1 third of flour and mix until creamy texture
cover with damp cloth leave in warm place for 10-15 minutes
add salt & oil & malt extract
stir in rest of flour gradually until dough is manageable
knead for about 10 minutes until smooth
add nuts & flakes etc by rolling in
return dough to a lightly oiled bowl and leave to rise for about 60 minutes or until doubled in size
knock back dough
shape it and place into a bread tin - 20x9x7cm - line it with unbleached baking paper to a height about 4cm taller than the tin; this way the dough will stay risen without spilling over the edge!
cover with damp cloth or oiled clingfilm and leave in a warm place for 30-40 minutes
at same time set oven to gas mk 9/400 degrees
place loaf in centre of oven, leave for 5 minutes then mist the oven
after 10 minutes turn down to gas mk 7
total cooking time is 35-40 mins or when base sounds hollow when tapped...or you could use a breadmakers thermometer, whichever is best for you
leave to cool completely before diving into the loaf!
ingredients:
330 ml tepid water
11.5g dried active yeast
500g spelt flour (white or wholemeal)
1.33 tspn sea salt
1.33 tablespn extra virgin rapeseed oil
1 tablespn malt extract
malted flakes, pine nuts, chopped walnuts etc
measure water into large mixing bowl
stir in the yeast
add about 1 third of flour and mix until creamy texture
cover with damp cloth leave in warm place for 10-15 minutes
add salt & oil & malt extract
stir in rest of flour gradually until dough is manageable
knead for about 10 minutes until smooth
add nuts & flakes etc by rolling in
return dough to a lightly oiled bowl and leave to rise for about 60 minutes or until doubled in size
knock back dough
shape it and place into a bread tin - 20x9x7cm - line it with unbleached baking paper to a height about 4cm taller than the tin; this way the dough will stay risen without spilling over the edge!
cover with damp cloth or oiled clingfilm and leave in a warm place for 30-40 minutes
at same time set oven to gas mk 9/400 degrees
place loaf in centre of oven, leave for 5 minutes then mist the oven
after 10 minutes turn down to gas mk 7
total cooking time is 35-40 mins or when base sounds hollow when tapped...or you could use a breadmakers thermometer, whichever is best for you
leave to cool completely before diving into the loaf!
