Ingredients:
Dry Ingredients:
- 600 grams SNK Spelt Flour (can be 1/2 white spelt, 1/2 wholemeal spelt flour)
- 1 tablespoon SNK Natural Dry Yeast
- 2 teaspoons SNK Bread Improver
- 2 teaspoons salt
- 2 teaspoons sugar
Liquid Ingredients:
- 500ml warm water (200ml boiling, 300ml cold)
- 2 teaspoons SNK Cold-Pressed Sunflower Oil
Baking Tools:
- 2 x Cob Tins
- If you are a beginner then you can't go past our The Home Bakers Essential Toolkit everything you need to start your bread-making
Method:
- In a large bowl, mix all the dry ingredients together and make a well.
- Pour in ¾ of the liquid and the oil, then mix thoroughly, adding small amounts of water until you have a moist stiff dough. (Note: 50 to 100mls of water may be left over.)
- Cover the dough with a plate, board or thick towl and allow it to double in size.
- Turn the dough out onto a well-floured board or flat bench.
- Shape the dough into a smooth ball, then divide it in half. Shape each half into a smooth ball.
- Lightly oil 2 Pre-Seasoned Cob tins. (If you only have one tin, make one loaf then repeat steps)
- Place each half of dough into each tin.
- Allow the dough to double in size. Spray with water and sprinkle with sesame or poppy seeds.
- Place into a preheated oven and bake for 30-35 minutes or until golden brown.
Temperatures:
- Electric: 220°C
- Fan Forced: 200°C
- Gas: 215°C
NB: You can add in 3-4 tablespoons of sunflower kernels or kaipseed mix with your dry ingredients to make a grainy hi-fibre variation.