Early autumn baking rocks in my kitchen
200g spelt white flour
100g rye flour
1 tsp dry active yeast
1/2 cup cooked grains*
200 - 220 ml lukewarm water
1/2 tsp salt
1 Tbsp olive oil
extra olive oil for drizzling
Place the flours into a mixing bowl, add the rest of the ingredients to form a soft dough.
Leave the dough to rest for an hour covering the bowl with clean tea towel.
Shape the dough into a square or rectangle and place it onto your baking tray that you covered with baking paper.
Top the dough with rings of onion, drizzle some more olive oil and season with some more salt.
Few sprigs of rosemary here and there and your dough is ready to be baked.
Bake for 15 - 20 minutes on 210 C .
* I have been using my leftover cooked grains mixing it up into the dough .
Cooked barley, farro or spelt grain works the best.
Added by: Laura Bigsby
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.