ORGANIC CHAPATTI FLOUR with ORGANIC HEMP and HERBES ITALIENNES BREAD

INGREDIENTS

750g Shipton Mill Organic Chapatti flour

1tbs Kerry Foods dairy free gluten free lactose free Pure olive vegan spread (or any dairy free spread or even butter)

1/2 cup organic hemp leaves and flowers

1/2 cup Italian mixed herbs

1/2 tsp salt (Optional as there's salt in the spread)

7 grams (1 sachet) fast acting dried yeast (I use Saf Levure)

450ml warm water 48 degrees C

1tbs runny honey

METHOD

PLACE THE HONEY AND YEAST INTO THE WARM WATER AND STIR WELL, COVER WITH A PIECE OF PLASTIC AND A WARM TEA TOWEL AND LEAVE TO FERMENT IN A WARM PLACE FOR ABOUT 15 mins: UNTIL FROTHY.

PLACE ALL OTHER INGREDIENTS INTO A FOOD MIXER with A BEATER ATTACHMENT AND MIX DRY FOR ABOUT 5 mins:

REMOVE BEATER ATTACHMENT AND REPLACE WITH DOUGH HOOK.

POUR IN THE YEAST STARTER AND MIX FOR ABOUT ANOTHER 5-8 mins:UNTIL YOU HAVE A NICE FIRMISH DOUGH THAT GENTLY SLIDES OF THE DOUGH HOOK

REMOVE DOUGH FROM MIXING BOWL WASH AND GREASE THE INSIDE OF BOWL WITH EITHER SPREAD OR OLIVE OIL, PLACE THE DOUGH BACK INTO THE BOWL, COVER WITH THE OILED PLASTIC SHEET AND A WARM TEA TOWEL AND LEAVE IN A WARM PLACE FOR 1 HOUR TO DOUBLE IN SIzE.

ONCE DOUBLED IN SIZE PLACE THE BOWL WITH DOUGH BACK ONTO THE MIXER AND KNEAD FOR ANOTHER 5 mins:

REMOVE DOUGH FROM BOWL AND PLACE ONTO A FLOURED SURFACE AND ROLL OUT TO ABOUT A FOOT LONG AND SHAPE INTO A BLOOMER SHAPED LOAF,  CUT DIAGONAL SLITS ACROSS THE TOP ABOUT 2" APART,

PLACE THE DOUGH ONTO A WARMED OILED BAKING TRAY, COVER WITH PLASTIC SHEET AND TEA TOWEL AND LEAVE TO RISE FOR ANOTHER 45mins:

REMOVE COVERINGS FROM DOUGH AND PLACE BAKING TRAY AND DOUGH ONTO THE MIDDLE SHELF OF A PRE-HEATED OVEN AT  200°C FAN AND BAKE FOR 35 mins:

REMOVE BAKING TRAY AND LOAF FROM OVEN AND WHILE STILL HOT BRUSH SOME MELTED SPREAD OR BUTTER ALL OVER THE TOP AND SIDES TO GLAZE AND LEAVE TO COOL FOR ABOUT 10 mins; THEN TRANSFER LOAF TO A WIRE RACK TO COOL COMPLETeLY.

EAT WITH SPREAD, MARMITE, JAMS, CHUTNEYS ETC. REALLY YUMMY.

SERVE WITH ANYTHING.

Added by: George Wheeler