SUNDRIED TOMATO & GARLIC SPELT LOAF
This bread actually came about by accident. I brought a proving basket from Lakeland and just couldn't wait to try it out. I had a vague plan of what I wanted to achieve, but I never thought it would turn out this well, and the simple spiral pattern created by the basket is a lovely aesthetic feature. Next skill to master is the art of bread scoring.
- 300g Spelt Flour
- 200g Strong White Bread Flour
- 3 Garlic Cloves (Finely Chopped)
- 50g Sun-dried Tomatoes (Finely Chopped)
- 350ml Tepid Water
- 1x 7g Sachet Of Fast Action Yeast
- 1 Tbsp Salt
- Add both flours into a large mixing bowl, along with the yeast and salt, ensuring that they are added on opposite sides of the bowl.
- Make a well in the centre and pour in all the hand-hot water. Then mix the water into the flour gradually to form a dough, the exact amount of water you'll need will depend on the flour, add it gradually.
- Finish off by mixing with your hands until you have a smooth dough that leaves the bowl clean – there should be no bits of flour or dough remaining on the sides of the bowl. Transfer the dough to a lightly floured surface and knead for 5-10 minutes or until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with cling film or a damp tea towel and leave somewhere warm until doubled in size.
- Once doubled in size knock back the dough and combine the dough with the sun-dried tomato and garlic and knead until fully incorporated.
- Shape the dough into a boule and place seam side down in a well floured proving basket. Leave to prove in a warm place for a further hour.
- 20 minutes before you're ready to bake preheat the oven to 200°C/gas mark 4.
- Carefully transfer the risen dough onto a prepared baking sheet by turning the proving basket upside down, realign the spiral effect. Bake in oven and cook for 20-25 minutes until the bread has risen and cooked through. The loaf should sound hollow once tapped. Leave to cool before slicing.