Thursday, 13 January 2011

Spelt, Raisin and Walnut Bread

This loaf of bread was the end of all my New Year self-discipline! It is gorgeous. I only use organic spelt flour now and it is available in most good supermarkets and Doves Farm do a very good one.  Spelt is not actually wheat free but it is such an ancient grain that has not been mucked about with and therefore so much easier to digest. Organic means it wont have all the dodgy sprays on it which seems to affect people with sensitive tummies.
7g dried yeast that you just add to flour
2 heaped tablespoons local honey
255g wholemeal organic spelt flour
1/2 teaspoon sea salt
1 tablespoon olive oil
55g roughly chopped walnuts
100g raisins or sultanas

Preheat the oven to 180Cfan/200C/gas 6
You will need a standard 1lb loaf tin and extra organic rye or spelt flour for kneading

In a large bowl, mix the yeast with the honey and 200ml tepid water. Add the spelt flour and salt with the oil and mix with a blunt knife until it comes together enough for you to start kneading it with your hands. On a floured surface, knead in the nuts and raisins and then place in the bowl, cover with a clean cloth and leave in a warm area to double in size. After about 1hr, knead the dough again, knock into a loaf shape and then place in the tin. cover and leave for 45 mins. Bake for about 25-30 mins until the crust is dark golden brown and sounds hollow when tapped.
However tempting it is, you must let the bread cool before eating! the consequence is indigestion and spoiling the bread for the next day. Yummy with cheeses for lunch or jam/honey for tea.....

1 comment:

  1. Yummy. Can just imagine the lovely flavours with the nuts and raisins.