Spelt loaf with sour cherries
- May 2017
- Makes a 900g loaf (12 slices)
- Hands-on time 20 min, oven time 30 min, plus rising/proving
Crunchy seeds and dried sour cherries make this loaf a moreish, satisfying breakfast. We recommend eating it toasted, with lashings of butter and jam.
- Dairy-free recipes
- 6.4g (0.9g saturated)
- 32.4g (1.1g sugars)
- trace salt
- 200g spelt flour
- 200g strong white bread flour, plus extra to dust
- 100g dark rye flour
- 7g fast-action dried yeast
- 100g mixed seeds
- 2 tbsp olive oil, plus extra to grease
- 1 tbsp maple syrup
- 260ml warm water
- 60g dried sour cherries
You’ll also need…
- 900g loaf tin, lightly greased with butter and floured
- In a large bowl, combine all the flours, the yeast and seeds. In a measuring jug, mix the olive oil and maple syrup with the warm water.
- Add the liquid to the dry mix and, using a wooden spoon, mix into a dough. Turn out onto a floured work surface and knead for 15 minutes until the dough is smooth and springs back to the touch. Knead in the cherries.
- Shape the dough into a ball and put in a large greased bowl covered with cling film. Leave to rise in a warm place for at least 1 hour or until doubled in size.
- Knead briefly and gently on a clean surface to knock out any large air bubbles. Form into a lozenge shape and put in the loaf tin, then leave to prove in a warm place for 30 minutes.
- Heat the oven to 200°C/180°C fan/gas 6. Use a sharp knife to slash the top of the loaf, then dust with flour. Bake for 30 minutes or until risen with a deep golden crust. (The loaf will be heavy.) Leave on a wire rack to cool.
It’s best on the day it’s made – or toasted the next day. Wrap in cling film and store in a cool place.
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