LOW EFFORT MAPLE-SPELT LOAF: I was lucky enough to come home to a freshly baked …
LOW EFFORT MAPLE-SPELT LOAF:
I was lucky enough to come home to a freshly baked loaf of deliciousness towards the end of last week (made by my partner Matt – mattsandersuk – who has infinitely more patience than me when it comes to all things bread related!). It’s light, slightly sweet and has a beautiful crumb that works beautifully whether fresh or toasted. After posting a little bread pic in my stories, a few of you have messaged me for a recipe… so here it is! ?
(Makes 2 small loaves – or 1 loaf and 4 rolls)
500g spelt flour
300ml lukewarm water
2tbsp maple syrup (a good ‘glug’)
2tbsp extra virgin olive oil (a good ‘glug’)
Splash milk (about 2-3tbsps for ‘egg washing’)
Glug maple syrup (about 1tsp for ‘egg washing’)
1 – In a large bowl or mixer, add all dry ingredients. Pour in the wet ingredients and knead for a good 10mins (until smooth). Use your muscles or a mixer.
2 – Lightly cover the bowl with a tea towel and leave to prove until doubled in size (this should take around an hour or so, but it’ll depend how warm your house is)
3 – Once doubled in size, knock back the dough and kneed into a smooth ball again. Leave to prove for another hour or so.
4 – After the second prove, shape the dough into the final shape (rolls/loaf) and place into your chosen tin. Let it rest (covered again with the tea towel) for around 30mins. Meanwhile, pre-heat the oven to gas mark 8 (220C/450F).
5 – When ready to bake, brush the top of the bread with a little milk mixed with a little maple syrup then cover with tin foil. Place into the hot oven. After 20mins remove foil then brush the top again with the milk/maple mix. Turn oven down to gas mark 5 (190C/375F).
6 – Pop your bread back in the oven and continue to cook until the top is golden and it sounds hollow when you tap it (about another 10mins). Cool completely before slicing (which is harder to do than it sounds!).
Disclaimer from the baker: he mostly eye-balled these ingredients, so advises using your best judgement as you get a feel for the dough (how it feels then kneading and how it looks during proving etc.).