Bread

Warm bread, fresh from the oven, cool butter and for my personal bit of heaven a smear of Bovril.  A simple childhood treat from my Granny’s kitchen which I still love today.  Most  days I keep carbs to a minimum but occasionally I crack out the loaf pans and revel in the real thing

Bread
Makes 2 loaves

1kilo Wholegrain Spelt Flour
4tsp Dried active yeast
1tsp salt
700 ml warm water
30ml maple syrup

In a large bowl weigh out the flour
Add the yeast to one side and the salt to the other
In a jug weigh out the water (1 part hot : 2 parts cold) and the maple syrup
Using a hand mixer with dough hooks, mix for 4 mins
Or if your feeling traditional, knead for 10 mins until smooth and pliable.
Cover and leave to rise until doubled in size
Knock back, divide into two then shape into loaves
Pop into the loaf pans and allow a second rise (I do this on top of the oven as it comes up to temperature)
Preheat the oven to 230°
Reduce heat to 200°
Bake for 35 mins
Loaves will sound hollow when tapped on the underside

Spelt Pastry

RECIPE: Spelt Pastry

Makes 3 crusts. Good for quiches, tarts and pies, sweet or savoury.


Ingredients

250g unsalted butter, frozen then grated
3 cups Spelt flour
3/4 teaspoon salt
10-12 tablespoons cold water


Method

  • In bowl, mix flour, salt and frozen butter, rub together until it starts to look crummy
  • Add just enough water for it to start to come together
  • Knead it just enough to form a smooth ball.  It will probably look a little blotchy where some of the butter bits are less mixed in
  • Divide up and freeze or use as required

Inspired by http://scandinavianfood.about.com/od/pastryrecipes/r/Basic-Spelt-Pie-Crust.htm