Spelt flours & seeds 2lb loaf

Just like the 1.5 lb loaf this is a larger version of my favourite loaf of bread recipe as it is a spelt flours and seeds loaf and doesn’t contain refined white sugar, preservatives or saturated fats.

Pour the following two into a one litre jug:

  • 200 ml cold filtered water
  • 125 ml recently boiled filtered water

and then add to the jug contents:-

  • 1.25 tbsp barley malt extract
  • 1.25 tbsp blackstrap molasses
  • 1.25 tbsp squeezy runny honey
  • 4 tbsp basic olive oil

Whisk the jug contents and set the jug aside.

Put the following into your food-mixer bowl:- 

  •  7gm fine freshly ground rock salt
  • 235 gm wholemeal spelt flour
  • 465 gm white spelt flour
  • 2.5 tbsp sunflower seeds
  • 2.5 tbsp sesame seeds
  • 2.5 tbsp pumpkin seeds
  • 1.5 tbsp linseeds
  • 2.5 tsp instant active yeast 

Mix the two spelt flours, the salt and the yeast together in your stand-mixer bowl , which helps to ensure that the yeast is evenly spread throughout the mixture – I do this by hand )

Add the rest of the dry ingredients to the into your food mixer bowl and hand-mix the mixture again.


Pour the mixed liquid jug contents into the bowl of mixed flours and seeds 

Alas my arthritic hands preclude me from kneading by hand and I rely on my stand mixer to carry out that task.

Lower the mixer top armfitted with the dough hook)  into the bowl.

  • Set the mixer speed set at the lowest setting eg No.1 and mix for around 1 min 30 seconds – most of the dry ingredients should be incorporated into the liquid
  • Increase the speed setting to the next highest setting e.g 2 and run for around another minute or so or when 90%+ of the dry ingredients have combined with the liquids
  • Finally increase to the highest setting e.g 3 to undertake the kneading. 3 minutes should be sufficent.

NB  different makes of food mixer will perform differently, so you may need to experiment.

Once mixing of bread dough is finished, it should be soft, smooth, well mixed and kneaded and should be easy to remove from the mixer bowl . There should be no ingredients left in the bottom of the bowl

Shape the dough into a ball and put it back into the mixer bowl or onto a floured tray. Cover it with a tea-towel or similar and place the bowl in a draught-free place to rise until it has doubled in size – this should take around 35 to 45 minutes, or when it has risen to around twice the starting size.

EITHER

B) Flatten the dough by the palm of your hand and knead it for a few minutes and shape it into a rectangle. Put it into a lightly oiled non-stick loaf tin to rise again. NB The tin would need to be around 30-32 cm long, 10 cm wide and 6 cm deep.The dough should rise to be proud of the tin by around 30 to 40 mm or so – this should take around 35 to 40 minutes.

OR

B) Shape into a “Bloomer Loaf ” shape or similar. Flatten the risen dough out to about 2.5 cm thick (you could use a rolling pin to do that if you prefer) Shape it into cylinder around 45 cm long by about 10 cm wide, and Round and smooth the ends. With a sharp knife – cut slashes  about 15 mm deep and space the cuts every 15 mm and Place the shaped dough onto a lightly greased (olive oil) baking tray.

Either option A & B

When the loaf has risen to a good height (usually around 45 to 60 minutes), place a small oven-proof container of cold water in the bottom of the oven, turn it on and set it to a temperature of 175 degrees centigrade.  

When the oven has reached the pre-set temperature Place your loaf (in it’s tin or on it’s oiled tray) into the oven and bake for around 45 minutes if in a loaf tin or about 35 to 40 minutes if on a flat tray. 

Take the loaf out of the oven, tip the loaf out of the tin or off it’s tray – the bottom of the baked loaf should sound hollow when lightly tapped

You may well need to adjust the above temperature settings, baking times, and the best oven position to suit your equipment and taste.

ENJOY!
  • tbsp = tablespoon
  • tsp = tea-spoons
  • gm(s) = gramme(s)
  • mls = millilitres
  • mm = millimetres
  • cm = centimetres   

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