Thursday, March 7, 2013

Spelt Bread with Lemon soaked Rye flakes

I have adapted and changed this recipe ,  it was posted in 'Bread Milk and Blackberries'.     I have halved the recipe and changed the method,  to suit the TMX.

1/2 cup of rye flakes,  I think you could use any rolled flakes.
1 small lemon, juice and zest
1  3/4  to  2 cups of ice cold water.  ( the amount will depend upon the flour)
1 dessertspoon of salt
7g of dried yeast
1  1/2 tablespoons of olive oil
450g of Spelt flour.


Soak Rye flakes in Lemon juice and zest for 15 to 30 mins.
Into TMX bowl Add all other ingredients and knead for 2 mins.   You may need to stop machine and stir with spatula to assist kneading. You should have a fairly soft dough.  Add more water if necessary,

Add the Rye Flakes and lemon juice.
Knead for 1 min.

Tip on to mat and form into a round ball.
Cover and allow to double, this could take up to 2 hours.  ( mine took 1 1/4 hours on a warm day.)

Bake in oven , 200o C, with water in dish in bottom.  for 25 to 30 mins.
Test to see if cooked right through. if not and, If in tin , remove and bake a further 10/20  mins on oven shelf.
Allow to cool before cutting.

Note,   No oven bounce,  so make sure it is more than double before placed in oven.

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