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Spelt fig and pumpkin seed bread

First warm the mixing bowl.

16 fl oz warm water
1 ½ teaspoons dried yeast ( I use Fermipan)
1 and 1/2 teaspoons salt
1 tbsp extra virgin olive oil
1 tbsp honey or maple syrup
2 tbsp mixed seeds ( optional for covering loaf before baking)
2 loose cups Shipton mill spelt fig and pumpkin seed flour
2 cups Shipton mill finest white bread flour

Put water in bowl first followed by yeast and salt then oil then honey ( honey after oil comes off spoon easily). Then add the two flours . Mix with wrong end of a wooden spoon or a spatula scraping down the sides of bowl and turning dough over to ensure the flour is well moistened . Turn oven light on and place covered bowl in oven for about an hour and a half until well risen and puffy . Uncover the dough and using handle of spoon dig in and spin it around a few times to degas it. Sprinkle a very small amount of flour over it and some extra seeds if desired roll it around.

Well oil 2lb metal loaf tin or use a Dutch oven or cast iron lidded pot with spray. There is no need to shape the dough . Tip the dough into the prepared tin and cover and proof the dough for about thirty minutes on the worktop

Heat oven to 200 c fan. When bread has proofed turn down the oven to 180c fan and immediately place bread into the well heated oven for about forty minutes. If using Dutch oven take the lid off for the last ten minutes to ensure the loaf browns. Turn out to cool on a tray.