Well I’d opened the packet of spelt flour you see and not wishing for it to sit in the cupboard forgetten and rapidly staling, the fate that had previously befallen the buckwheat flour, I sought out another recipe. And what do you know, my bread book (called The Bread Book, published by Hamlyn) had just the thing. And we had linseed aplenty, mainly left over from the brief, perhaps to be repeated, smoothie phase.
Preparation time: 1 hour (including the rising time)
Cooking time: 25 minutes
Skill level: Easy
Serves: your two hosts* for a couple of days probably
- spelt flour – 475g
- salt – 1tsp
- dried yeast – 2 1/2tsp
- brown sugar – 1tbsp
- warm water – 300ml
- sunflower oil – 2tbsp
- linseeds – 50g
- milk – to glaze
- more linseeds – for sprinkling
Put the flour, salt, sugar, linseeds and yeast in a large bowl. Add the oil. Then mix in the warm water to make a dough.
Flour a surface and knead the dough for 5 minutes, until smooth and elastic. Shape into an oval about 2/3 of a ruler long and put on a greased baking sheet. Cut diagonal slashes the length of the dough. Cover loosely with oiled clingfilm and leave to rise in a warm place for about 45 minutes, or until half as big again. Pre-heat oven to 200C (gas mark 6).
Brush the dough with milk and sprinkle with linseeds. Bake for 25 minutes until well risen and hollow sounding to the tap.
Verdict: Quite light, and being brown and filled with seeds you can have it covered in butter.
Drink: London’s finest eau de robinet.
Entertainment: Jon Holmes on 6 Music being hilariously close to the bone.
* not in the Christmas Doctor Who kind of way