300g Scalded and cooled milk or just plain tepid water
7g Fast action yeast
500g white spelt flour
8g fine salt
Seeds or oats to sprinkle
Makes: 1 super loaf
Preparation time: 1 hour 20 minutes
Cooking time: 45 minutes
1. Place just over 300g of milk into a pan and heat until nearly boiling, leave to cool and measure 300g into a jug, top up if needed.
Mix the milk and the yeast together until the yeast has dissolved
2. In a bowl mix the salt, and spelt flour together, then rub in the butter
3. Pour the milk into the flour and bring together to form a soft dough, knead, slap and fold for 10 mins until smooth and silky. Do not add anymore flour!
4. Scrape any debris from the bowl and place the dough inside, cover and leave to prove for around an hour or until doubled in size
5. Remove from the bowl, pat the dough down to form a rectangle then shape the dough to fit a greased 2lb loaf tin
6. Place the dough into the tin, moisten the top with water and sprinkle with the seeds or oats, cover and leave to prove until the dough has almost doubled in size but not overflowing the tin
7. Bake in a preheated 220C oven for 10 minutes, reduce the temperature down to 200C and bake for a further 30-35 minutes
8. Turn the loaf out of the tin and leave to cool on a wire rack
If you find the dough too sticky do not add in more flour, clean your hands with some flour to remove the sticky dough and resume the kneading. Repeat if necessary.
Thank you to Steph Clubb, Freelance Home Economist, who kindly created this delicious recipe for us. To find out more about Steph please visit her website www.edesiaskitchen.co.uk