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Emmer loaf

My tastiest loaf ever

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I keep a bread "diary" in which I note down the recipes I try, together with the results and hints on future improvements.  My notes on this recipe say simply "Best taste ever - no need to change".  I think it's great to use these old flours, like spelt too but to me this loaf was draw-droppingly tasty.

Just before bed time take ..

200g Organic Emmer wholemeal flour
200g water
7g fresh yeast
1tsp malt extract

Mix well and leave overnight.

In the morning add:

300g traditional organic white
100g water
10g fresh yeast
8g Maldon sea salt

Mix in Kenwood Chef with dough hook for 2 mins at min speed then 5 mins at speed 1.
Prove until doubled in size (2 hours in our cold kitchen in March).
Knock back and shape to loaf tin.  Prove in tin until it rises above the top of the tin (again, 2 hours in our kitchen in March).
Bake for 10mins at 230C, then 15mins at 200C.
Remove from tin and bake at 200C until core temperature reaches 96C (10 mins in our oven).

I'll be grateful if anyone tries this and lets me know how they get on, and gives me any tweaks to make it better.  Obviously the taste comes down to the Emmer flour and I think everyone should try it.  I don't think anyone will be disappointed.

Added by: Gerald Welsby

Tags: Bread Emmer

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I made this loaf and really like it. Do you think it will work with ale either instead of, or mixed with, the water?

- BuzzyLizzy 10 December 2012

RE: Using ale
BuzzyLizzy, I've only just now seen your comment. Sounds like a fantastic idea. I'm going to try it tonight/tomorrow and I'll report back.

Gerald Welsby - gwelsby@gwelsby.demon.co.uk 27 January 2013

BuzzyLizzy, I tried this using the original starter and thn replacing the last 100ml of water with the only brown beer I had in the house, which was Morland's Old Speckled Hen. My fiancee tried it and found it too bitter, I tried it and found it gorgeous so I suppose it's a question of personal taste. All the best, Gerald.

Gerald Welsby - gwelsby@gwelsby.demon.co.uk 30 January 2013

I used organic white spelt instead of the traditional organic white, really good, the taste is excellent!

sparrow - pauline@iwaydesign.com 11 June 2012

RE: Using spelt
Pauline, did the dough rise fully when using spelt flour?

Gerald Welsby - gwelsby@gwelsby.demon.co.uk 27 January 2013

RE: emmer loaf with ale
Hi Gerald, thanks for trying this. I also tried it with the only beer I had and used 50:50 water and Liverpool Organic Tunnale. I liked it as did my daughter - although she hadn't tried the original all water variety. I think the ale was quite light which may make the difference. But, as you say, it's all a matter of personal taste. Thanks for the original recipe - it really is a lovely loaf. Best wishes Liz

- BuzzyLizzy 30 January 2013

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