SPELT BREAD WITH CHORIZO & HAM

Ingredients

450g Wholegrain Spelt Flour, plus extra for dusting
2 tsp baking powder
1 x 7g sachet of fast-action yeast
1 tsp salt
300ml water oil, for greasing
75g sliced chorizo or salami, torn into pieces
100g sliced ham, torn into pieces
Method

Mix the flour, baking powder, yeast and salt in a large bowl. Make a well in the centre, then add the water and mix well. Tip the dough out on to a lightly floured work surface and knead it lightly for 1-2 minutes until the dough is smooth. Do not knead it too long, though, as the gluten in spelt is more fragile than that in wheat flour. Place the dough in a lightly oiled bowl, cover with oiled clingfilm or a clean tea towel and leave to rise for 1 hour until it has doubled in size.

Preheat the oven to 180°C/Fan 160°C/Gas 4. Knock back the dough, then place it on a lightly floured surface and roll out to make a rectangle measuring about 20 x 30cm. Cover the surface of the dough with the torn pieces of chorizo and ham.

Starting from the shorter (20cm) side of the rectangle, roll up the dough, like a swiss roll. Place the roll on a floured baking sheet, join side down. Cook for 45-50 minutes until the loaf is golden brown and sounds hollow when tapped underneath. Cool on a wire rack.

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