John Myers
Ingredients for 2 servings:
- 250 g spelt flour type 630
- 250 g wheat flour type 550
- 100 g butter, melted
- 1 bag(s) of dry yeast
- 1 tsp salt
- 1 tsp sugar
- 350 ml water, lukewarm
- ½ tsp coriander
- ½ tsp herbs de Provence
- 60 g almonds, chopped
- 30 g flaxseed, crushed
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 45 minutes
quick to make, with dry yeast, suitable for beginners
I use a KitchenAid, so my kneading times are slightly different. Knead all ingredients except the flaxseed and almonds into a smooth dough. Flat beater/speed 2/1 minute. Speed 4/3 minutes. Alternatively, use a mixer with a dough hook for approx. 5-6 minutes on medium speed. Then let the dough prove for 1 hour in the oven at approx. 35°C to 40°C. The dough should double in size. Lightly dust the flaxseed and almonds with flour and knead in for another 1 minute. Pour into a 25cm loaf tin and let prove for another 15 minutes. Preheat oven to 200°C and bake the bread for 10 minutes at 200°C and then for 50 minutes at 180°C with a bowl of water in the oven. As the bread was too light for my taste, I switched on the broiler for 5 minutes. Do the tap test. The bread will sound hollow when it’s done.
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