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
Makes 2 loaves
1kilo Wholegrain Spelt Flour
4tsp Dried active yeast
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
RECIPE: Marmalade Cake
Goes well as elevensies or afternoon tea. Will give 10 – 12 slices depending on generosity
1 cup Wholegrain Spelt Flour
1 teaspoon Baking Powder
¼ teaspoon Ground Allspice
½ cup Ground Almonds
65g Melted Butter
60g Natural Greek Yogurt
1 Large Egg
- Set oven to preheat at 180c
- In bowl, mix all the dry ingredients together until evenly distributed throughout
- In a 2nd bowl, beat together all the wet ingredients
- Fold together wet and dry ingredients
- Pour into a loaf pan and smooth out
- Bake for 40 minutes or until golden, pulling away from the edges and when inserted a skewer comes out clean
- Cool in the pan before turning out
- I use spelt for the additional nutrition but ordinary Self Raising flour would be fine, the baking powder can then be omitted.
- Ground Almonds could be replaced with finely chopped pecans.
- I use a rich dark marmalade like Dundee or Seville.
- I use a silicon loaf pan as it doesn’t need greasing or lining.
- Could be enhanced with ¼ cup of mixed peel for extra zestiness.
Is there anyone who doesn’t love crumble? Apple, plum, blueberry, blackberry, strawberry, grape (yes, I said grape) and, of course, the legendary rhubarb, crumble is a delight and a comfort as well of a useful tool to get fruit fruit into people where it wouldn’t be their first choice.
This crumble comes out well balanced in the stodgy v crunchy equation and also doubles up as a fantastic base for cheesecake.
The last question: Cream, custard or ice cream?
Makes 4 piggy portions or 6 moderate
150g Spelt Flour
100g Oats or chopped pecan nuts (or both if you want to bulk your crumble up)
100g Demerara Sugar
100g Unsalted butter
1/2 teaspoon ground spice
- Weigh all the ingredients into a bowl
- Cut the butter into cubes about 1/2 inch or so
- Rub together
- Chill for 20 mins or until required
- Preheat oven to 200c
- Pile on top of the fruit of your choice
- Bake for 30 minutes or until golden on top and bubbly around the edges
I use spelt but if you don’t have it, use what you have. A mix of white & wholemeal will work and substituting some rye also gives a nice effect.
Pecans are a favourite in my family but slivered almonds or any chopped nuts are also a good fit.
I haven’t specified the spice because I tend to change it depending on what fruit I’m using: cinnamon, allspice, ginger, cardamom or good old mixed if you’re not sure.
RECIPE: Spelt Pastry
Makes 3 crusts. Good for quiches, tarts and pies, sweet or savoury.
250g unsalted butter, frozen then grated
3 cups Spelt flour
3/4 teaspoon salt
10-12 tablespoons cold water
- 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