Monday, 20 October 2014

Rustic Wholemeal Spelt and Linseed Loaf (with Thermomix instructions)

A small family-sized loaf, perfect to throw together for lunch with soup, or a selection of sliced meats and cheeses, or whatever you fancy really... making fresh bread always makes lunch feel special for us!

Spelt is an ancient form of wheat which is not gluten free (and therefore not suitable for coeliacs, or those who are intolerant of wheat or gluten), but which many people find easier to digest than wheat. The addition of linseeds adds extra nutrients and healthy omega oils to the bread.

You don't need a Thermomix to make this loaf, just mix together and then knead for ten or so minutes until the dough is elastic, as you would with ordinary bread (or put the dough in a bread machine or similar to knead it for you!), then follow the instructions from putting the dough into the tin onwards.

We really enjoyed this yesterday, with my cream of celeriac soup - I have to confess, we didn't wait for it to cool down, and butter may have dribbled down peoples' chins along with soup - what a delightful bunch we are!!

350g (wholemeal) spelt flour
2 level tsp dried / easy bake yeast
1 tsp unrefined sugar (e.g. golden caster sugar) or honey
50g linseeds
1 tsp salt

One 2lb loaf tin (or feel free to shape your loaf as you wish!) and some greaseproof baking paper to line it with

Add the yeast and sugar to the bowl, along with 275g (cold) water and heat for 5 minutes / 37C / Speed 1. Add the flour, linseeds and salt, and knead for 6 minutes (do not leave the Thermomix unattended whilst kneading), until soft and elastic (this will take longer by hand - 10 to 15 minutes).

Line the loaf tin with baking paper, and using a spatula (silicone is the easiest), tip as much of the dough into the tin as you can (then you can put the Thermomix back on speed 5-6 for a few seconds, to loosen any remaining dough from around the blades, and scrape that out too). It's easiest to wet your hand(s) next, to ensure the dough is evenly spread out in the tin without it sticking to you. At this point, you could sprinkle with additional linseeds if desired.

Cover with a damp tea towel (or some damp scrunched up baking paper) and place in a warm place until doubled in size (about 45 minutes to an hour - I put mine in the convection oven at 40C - you could put it over a bowl of hot water etc. if it's a cold day).

Pre-heat the oven while the dough is rising, to gas mark 6 / 200C. Bake the bread in the middle of the oven for approximately 30 minutes (or until the base of the bread sounds hollow when you take it out of the tin, and tap on it). Remove the baking paper, and place on a wire rack to cool (if you can wait that long!). Also nice still warm, spread with melting butter and served with soup... mmmm!!!


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