Monday, 16 April 2012

Wholegrain spelt, chorizo and ham bread

Feeling all sugared out after the excess of Easter it was quite clear that my next project would have to be a savoury one. Thankfully the Hairy bikers once again came to my rescue with a delicious sounding wholegrain spelt, ham and chorizo loaf.

The first test was tracking down the spelt flour but I easily found it in Sainsbury’s, the first place I looked. I suspect the other supermarkets may stock it also.
You need a little time to make this but it is well worth the effort.

Wholegrain spelt bread with chorizo and ham (Hairy Bikers, Big book of baking)

450g wholegrain spelt flour
2tsp baking powder
7g sachet of fast action yeast
1 tsp salt
300ml water
75g sliced chorizo torn into pieces
100g sliced ham torn into pieces

Mix the flour, baking powder, yeast and salt in large bowl.  Add the water and mix well until a dough forms, I started with a spoon and then moved in with my hands. Tip the dough onto a floured surface and knead for 1-2minutes. The gluten in spelt is fragile so this is all the kneading that it needs.  Place the dough in a lightly oiled bowl and cover with clingfilm. Leave to double in size,~ 1 hour.

Preheat the oven to 180/160oC and lightly flour a baking sheet. Tip the dough onto a floured surface, and knock it back. Roll out the dough into a rectangle 20cm by 30cm, and then scatter the dough evenly with the torn up meat. 

From the short side, roll up the dough, just like a swiss roll. Place the loaf onto the baking sheet, join side down. 

Cook for 45-50 minutes until that loaf sounds hollow when tapped underneath. Place the loaf on a wire rack to cool.

This loaf Is delicious served warm with cheese, apple slices and grapes. It would serve four for lunch ( or two very hungry people substantially for an evening meal with ample left over for the next days lunch)


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