Spelt Flour Cob with Figs & Sunflower Seeds. The flour for this recipe can be purchased ready mixed on the Shipton Mill Website.
Makes: 1 loaf
500g spelt flour
300 ml water
40 ml oil
Handful of sunflower seeds, figs etc (optional)
1. Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
2. Add the water and oil, and bring the mixture together by hand until you have a cohesive lump of dough.
3. Cover the bowl with cling film and leave in a warm place for 20 minutes.
4. Flour a work surface and turn the dough out onto it. Knead the dough by pushing it away from you with the heel of your hand, and then folding it back on itself. Do this for a couple of minutes and the dough will be noticeably smoother and slightly springier.
• If you’re baking inside a loaf tin, put the dough into the loaf tin now, and leave to rise for about an hour.
• If you’re baking inside a casserole dish, and have a proving basket, flour the proving basket liberally and place the dough in it. Cover and leave for an hour.
5. Pre-heat your oven to 220°C. **If you are proving your bread in a bannetone (proving basket) you can place your empty casserole dish in the oven to pre-heat.
• If you’re proving inside a loaf tin, slash the top of the loaf a couple of times with a sharp knife and carefully place the loaf tin in the oven.
• If you’re proving in a proving basket, flour the base of the (hot!) casserole dish, turn your proving basket over the dish in one smooth movement, and let the bread fall heavily into the dish. Put the lid on the casserole dish and place in oven.
6. After 20 minutes, remove the lid form the casserole dish, and turn the oven down to 200°C.
7. Bake for another 20-30 minutes. The crust should be firm and a deep brown. Allow to cool completely before removing from the dish.
Added by: jmkj1610
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The Shipton Millers