VENUZI “LIGHT WHITE SPELT BREAD”

How many: 1 Loaf

Time it takes: 3 Hours

INGREDIENTS

7G Dry Yeast

3 CUPS White spelt flour

1 ½ CUPS warm water

1 tsp Sea salt

1 TBLS Caster sugar

2 TBLS Linseed

2 TBLS Rolled oats

1 TBLS Olive oil

2 TBLS Milk

ADDITIONAL ITEMS

Bowl, Baking tray, Baking Paper, Measuring Cup and Spoons, Cooling Rack, Pastry Brush

METHOD

Preheat oven to 180 degrees

Mix yeast, sugar, warm water in a jug. Whisk with a fork to dissolve yeast, let sit in a warm area for 15 minutes or until the mix is frothy

Sift flour into a large bowl add salt, half of the rolled oats and linseed, olive oil and frothy yeast mixture and mix to form a soft dough

Kneed on a lightly floured surface for 5 minutes until smooth and elastic

Place dough in a greased bowl and cover. Place bowl in a warm area for 1 hour until double in size

In a separate small bowl, mix the remaining linseed and oats to set aside for the top

Preheat oven to 200 degrees or 180 fan forced

Grease the crap out of a bread tin, don’t be shy with the grease, we don’t want the bread tin to trap our fresh bread!

Get your dough and beat it, using your fist, punch it (you are trying to remove the gases)

Shape the beaten dough into a 20-22cm log

Place on prepared pan, cover with lightly greased plastic wrap, set aside in a warm place for another 30 minutes or until it doubles in size

Brush with milk, sprinkle the rest of the linseed and oats

Bake for 30-40 minutes or until dark golden and hollow sound when you tap or flick it

Place on a wire rack to cool

Did you make it?! Let me see your photos….