Emmer Loaf
200g organic emmer wholemeal flour
300g organic strong white bread flour
2tsp fine sea salt
3tbsp extra virgin olive oil. If you like chewy bread, reduce or omit the oil
1tsp of meridian malt extract. Or use golden caster sugar
11/4tsp dried yeast
300ml luke warm water
Start by making a starter. Add the malt extract to 100ml of water, stir until the malt extract dissolves. Add 1tbsp of flour and only 1tsp of the yeast, stir until the lumps have gone. leave for 30mins.
Put the 2 tyoes of flour into a bowl, add the salt, the remainder1/4tsp of yeast, the olive oil and the luke warm water. Hold back 30ml of water which can be added later if required. Pour the starter into the mixture.
Mix all the ingredients together, once mixed the dough may be quite sticky. Leave the dough in the bowl for 10 mins. Once the outside appears quite dry knead the flour.
Leave the flour to prove for an hour, tightly covered with cling film.
Knead the dough briefly for a second time. Divide the dough into 2 and shape into balls. Put the dough onto baking parchment. Brush olive oil over the dough to stop the dough drying out, it also gives a light crisp crust.
Cover them with an upside down plastic bowl and put a tea towel over the bowl. Leave the dough until well risen. The clear bowl is used to create a slightly warm, moist microclimate. The towel retains the warmth and stops condensation inside the bowl.
Once risen sprinkle with flour and slash a single cut across the top. Put in a preheated oven, at 200°c, for 30-35mins.
This recipe creates a remarkably light and moist loaf with an amazingly light and crisp crust.
Added by: RonGraves
Bread machine review
Quantities: as per recipe Settings: Put on a basic rapid loaf setting producing a medium sized loaf. Verdict: Good
baker: 2010-09-08 Add reply