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Suffolk Spelt Loaf

Suffolk Spelt, Quinoa and Barley Loaf

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Suffolk Spelt, Quinoa and Barley Loaf
Baking bread British Flaked Cereals Flour Grains and Seeds Naked Barley Flakes Quinoa Rye Flakes Vegetarian

by Henrietta Inman

This fantastic recipe from Suffolk chef Henrietta Inman's The Natural Baker makes for a reliable, quick and easy, nutritious loaf. It's a celebration of grains, with the nutty barley (or rye) flakes, spelt flour and grassy quinoa grains combining to give a deeply delicious, almost hoppy flavour.

This recipe creates a lovely, slightly dense crumb, with a great bite from the quinoa grains, and a gorgeous crust.

To add a different colour or flavour to the loaf, try using red or smoked quinoa.

The loaf will keep well for at least 5 days in a cool place and can be frozen, either as a whole loaf or in slices.

For an even crustier loaf put a small oven-proof container of water in the bottom of the oven whilst the loaf cooks.

Makes 1 loaf

Ingredients

Method

  1. Cook the wholegrain quinoa, following the instructions on the pack. Set aside to cool
  2. In a large bowl, mix the spelt flour, wholegrain quinoa, barley flakes and salt. Make a well in the centre, add the yeast, then pour the warm water on to dissolve it
  3. Add the oil, yogurt and honey, then mix with a wooden spoon until the ingredients come together
  4. Knead the dough for 10 minutes, either with a freestanding mixer fitted with a dough hook or by hand.
  5. When the dough feels smooth and strong, place it in an oiled bowl, dabbing the top of the dough with a little oil too.
  6. Leave in a cool-ish place, cover with a tea towel and let it rise overnight or for 8 hours. If you are leaving it for longer than 8 hours, prove it in the fridge, then let it come to room temperature before continuing with the next steps.
  7. Line a baking tray or sheet with baking parchment. Turn the risen dough out on to a work surface, and work it to punch out the air, then knead for a minute. Shape the dough into a round, place it on the prepared tray (sheet) and let it rise for another hour, or until just about doubled in size.
  8. When risen, slice three slits across the top of the loaf with a sharp knife.
  9. Preheat the oven to 220°C / 425°C / gas mark 7.
  10. Place the loaf on its baking tray into the oven. Bake for 10 minutes.
  11. Reduce the oven temperature to 190°C/375°C/gas mark 5 and bake for a further 25–30 minutes, until a good, golden-brown crust has formed and the bottom of the loaf sounds hollow when tapped. Let it cool on the tray.


Henrietta Inman
Henrietta Inman

Author


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