Spelt loaf with sour cherries

Spelt loaf with sour cherries
  • Serves icon Makes a 900g loaf (12 slices)
  • Time icon 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.

Nutrition: per serving

Calories
222kcals
Fat
6.4g (0.9g saturated)
Protein
7.1g
Carbohydrates
32.4g (1.1g sugars)
Fibre
3.1g
Salt
trace salt
Calories
222kcals
Fat
6.4g (0.9g saturated)
Protein
7.1g
Carbohydrates
32.4g (1.1g sugars)
Fibre
3.1g
Salt
trace salt

Per slice

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

delicious. tips

  1. 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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