Saturday, 22 June 2013

Spelt Loaf with Dried Fruit and Honey Coated Seeds - RECIPE

This recipe is so easy it's child's play. Yes - really !

Unlike conventional bread, this loaf is has no yeast. It is quick to make and requires no kneading or setting aside to prove. Infact, it was made this morning by my 4.1/2 year old son - Oliver.

This loaf was still hot when we sliced it - he couldn't wait to eat it for lunch.

Spelt is an ancient form of wheat introduced to the UK by the Romans. It has higher protein and vitamin B than regular bread flour and very low gluten. It's lovely mixed with other flours in a traditional loaf. 

When baked as a bread on it's own, it's hearty and wholesome. The bread has a good crunchy crust and a nutty flavour. Add some seeds or dried fruit and it becomes sheer delight. We used a dried seed and nut mix from Sainsburys which included raisins, cranberries and apricot with honey coated seed mix.

At, we now stock a good range of traditional stoneground bread making flours from Letheringsett Watermill - the last operational water mill in Norfolk

450g spelt flour
525mls milk or water (warm)
2 tsp black treacle
1 tsp salt
150g mixed dried fruit and seeds
2 tsp baking powder
1 tsp bicarbonate of soda

Mix all together in a bowl and then put into a 2lb silicone loaf mould

Bake in a 180deg C pre-heated fan oven for 50 > 60 minutes.

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