Spelt, date and walnut bread
credit: Chef Jodie Cox
Ingredients:
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400g wholemeal spelt flour
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100g strong white flour
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10g fresh yeast
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50g Sesame Kingdom Silan - date syrup + extra for glaze
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50ml olive oil
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10g salt
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350g warm water
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127g walnut pieces, toasted until lightly browned
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100g dates, chopped
Method:
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Dissolve the yeast in the water and let it sit for at least 5 minutes to let the yeast get active.
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Stir in the syrup and oil.
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In a bowl combine the flour and salt, mix to evenly disperse the salt.
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Pour in the liquid and knead the dough on the surface for 5-10minutes until it becomes a smooth ball. Avoid adding any extra flour, it is supposed to be quite a wet dough.
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Place in a lightly oiled bowl cover with a tea toel. Leave to rise somewhere warm for 1-2 hours until dou-bled.
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Gently transfer the dough back onto the work surface and press out into a square, sprinkle the dried fruit and nuts over the surface. Roll up the dough, Swiss-roll style, then knead briefly again to distribute the fruit and nuts evenly. Now roll it onto a boule shape and place on a baking tray lined with baking parchment.
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Again, lave in a warm place for another 1 1/2 hour until doubled.
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Preheat the oven to 220C. Place a empty tray in the bottom of the oven.
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When your dough is ready. Bake on the top shelf of the oven. Pour a cup of water into the bottom tray to create steam. Bake for 30-35minutes, until golden. It is ready when the base sounds hollow when tapped.
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Whilst it is still warm brush over some more of the syrup to create a glaze.
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Leave to cool then enjoy with tahini and date syrup.
Enjoy!