Ingredients:
Dry Ingredients:
- 600 grams spelt flour (can be 1/2 white spelt, 1/2 wholemeal spelt flour)
- 1 tablespoon Simply No Knead Dry Yeast
- 2 teaspoons Simply No Knead bread improver
- 2 teaspoons salt
- 2 teaspoons sugar
Liquid Ingredients:
- 500ml warm water (200ml boiling, 300ml cold)
- 2 teaspoons cold-pressed sunflower oil (We recommend Cold Pressed Sunflower Oil.)
Hardware:
- 2 x Cob Tins (Available from Simply No Knead Bread Making) for better-baked loaves.
Method:
- In a large bowl, mix all the dry ingredients together and make a well.
- Pour in ¾ of the liquid and the oil, then mix thoroughly, adding small amounts of water until you have a moist stiff dough. (Note: 50 to 100mls of water may be left over.)
- Cover the dough with cling wrap and allow it to double in size.
- Turn the dough out onto a well-floured board or flat bench.
- Shape the dough into a smooth ball, then divide it in half. Shape each half into a smooth ball.
- Lightly oil 2 Pre-Seasoned Cob tins. (If you only have one tin, make one loaf then repeat steps)
- Place each half of dough into each tin.
- Allow the dough to double in size. Spray with water and sprinkle with sesame or poppy seeds.
- Place into a preheated oven and bake for 30-35 minutes or until golden brown.
- To clean your bread tins, wait until cool then wipe out with paper towel.
Temperatures:
- Electric: 220°C
- Fan Forced: 200°C
- Gas: 215°C
NB: You can add in 3-4 tablespoons of sunflower kernels or kaipseed mix with your dry ingredients to make a grainy hi-fibre variation.