This is a lovely simple loaf which makes a great accompaniment to a warming soup on a cold winter's day. The emmer gives the bread a toffee like aroma and a taste of toasted nuts.
350g strong white flour
150g emmer flour
7g quick dried yeast
3 tbsp olive oil
300ml lukewarm water
Mix all the dry ingredients in a bowl with a spoon. Add the water and olive oil, having made a well in the centre of the dry ingredients. Mix to combine. When combined, tip out onto a floured surface and knead for 10 minutes or so, until elastic and stretchy. Put the dough into a large bowl which has been oiled with a neutral oil (e.g. rapeseed). Cover with a tea towel and leave in a warm place for 1-2 hours until doubled in size.
Once the dough has doubled its volume, knock it out with a couple of punches (no more), and shape it into a hemisphere. Put it on a baking tray lined with greaseproof paper. Cover again with the tea towel and return it to a warm place to prove - it should take around an hour for it to double in size. At that stage, cut into the top with a knife. Dust with a little more emmer flour. Put it into a pre-heated oven at 220 degrees C, (or 200 Fan / Gas mark 7). and bake for 25-30 mins.
Added by: Philippa Thomas
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The Shipton Millers