Spelt Loaf
Ingredients:
- 450g Wholemeal Bread Flour
- 150g Wholemeal Spelt Flour
- 7g Sachet Fast-Action Dried Yeast
- 1 tsp Salt
- 1 tbsp Clear Honey
- 1 tbsp Pumpkin Seeds
- 1 tbsp Sunflower Seeds
Combine 450g Wholemeal Bread Flour, 150g Wholemeal Spelt Flour, 1x 7g Sachet Fast-Action Dried Yeast and 1 tsp Salt in a Large Mixing Bowl. Add 1 tbsp Clear Honey and 430ml Tepid Water, and Mix with a Wooden Spoon Until no Dry Flour Remains. Cover Loosely and Leave to One Side for 10 minutes.
Knead the Dough
Turn the Dough Out Onto a Lightly Floured Surface and Knead for 10-15 minutes, Until Elastic. If you are Using an Electric Mixer, kneading Time can be Halved. Put the Dough in a Bowl, Cover and Leave to Rise for 60-90 minutes, or Until Doubled in Size.
Plait the Dough
Grease a 900g Loaf Tin with 1 tsp Sunflower Oil and Line with Nonstick Baking Paper. On a Lightly Floured Surface, knock the Air Out of the Dough with your Fist. Flatten Into a Rectangle to Roughly Fit your Tin. Cut Lengthways Into 3, Leaving the Top End Intact, then Plait Together.
Leave to Rise
Transfer the Dough to your Lined Tin. Cover Loosely with Clingfilm or a Tea Towel; Leave to Rise for 40-60 minutes, Until Bigger but not Quite Doubled in Size. After 30 minutes, Preheat the Oven to Gas 9, 240°C, Fan 220°C and put a Baking Tray on the Bottom Tray.
Bake the Loaf
When the Dough has Risen, Brush with Water and Sprinkle Over the 1 tbsp Pumpkin Seeds and 1 tbsp Sunflower Seeds. Put in the Centre of the Oven and Pour a Cup of Cold Water Into the Hot Baking Tray Below. Turn the Oven Down to Gas 7, 220°C, Fan 200°C, and Bake for 35 minutes.
Cool and serve
Remove the loaf from its tin and return to the oven for a further 10-15 minutes, until a deep golden brown colour. Leave to cool completely on a wire rack before serving.
