Ended up going back to my laptop tonight to work late , but took a therapeutic break to pound some bread , though I use the food processor to mix , pounding dough before a 25 minute prove calms me no end and also warms me up its amazing how cold you can get sitting still at your desk .Having the oven on in a studio flat also means I don’t have to put the heating on so its win-win .
The bread takes 45 minutes to bake at 200degC so it shared the oven with a pot of quick Lamb and lentil stew slow-baked lamb about 100g in with a handful of beluga lentils , a can of tomatoes , pinch of dried mixed herbs- they pack a punch)
When I finished work a bowl of lamb and lentil stew , dressed a little fresh thyme out the freezer with freshly baked bread was a fantastic reward . Thats the last of the lamb for a little bit , still plenty in the freezer though.
Wholegrain Spelt Flour Bread Recipe ( from the back of the Dove Farm Organic Flour packet)
500g Wholegrain Spelt Flour
1/2tsp Salt
1tsp Quick Yeast
1tbsp Honey
400ml Warm water
1tbsp Olive Oil
- Preheat oven to 200degC
- Mix together flour , salt and quick yeast
- Dissolve the honey in water mix in with the flour
- Add the oil and mix well
- Knead or work the dough for a few minutes , dived between two 500g tines
- Cover a leave to prove in a warm place
- Bake for 40/45 minutes.
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