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Recipes

Seeded Spelt + Currant Bread

Seeded Spelt + Currant Bread

Recipes

Seeded Spelt + Currant Bread

March 15, 2018


Seeded Spelt + Currant Bread

This is the first variation we've tried since publishing our popular Quick No-Knead Recipe a little while back. We love the added touch of sweetness here and flavour that our freshly milled Flourist Sifted Spelt Flour adds. Toast this bread well and enjoy with your favourite butter and sprinkling salt. 

A Dutch Oven is required for this recipe, and we are loving this Lodge Cast Iron Dutch Oven. It is far less expensive than most other brands and works like a charm. 

Seeded Spelt + Currant Bread
2 cups lukewarm water 
1/4 teaspoon instant or other active dry yeast
cups Flourist Sifted Red Spring Wheat Flour
1 cup Flourist Sifted Spelt Flour
1 3/4 teaspoons salt
1/2 cup sunflower seeds 
1/2 cup currants  

Additional flour for dusting

The Dough
Start by adding the lukewarm water to a mixing bowl. The temperature here is important, as the correct water temperature will ensure the quick activation of the yeast. If you have a thermometer, the ideal temperature is 78 degrees or so. If you do not have a thermometer, then use the 'child's bath' rule: the water should be barely warm to the touch, but not too warm. 

Add the yeast to the lukewarm water and stir. Let the mixture sit for 5 minutes to allow the yeast to dissolve. After 5 minutes, simply add the flours, salt, sunflowers seeds and currants to the mixture and stir. This is easiest to do with your hands to ensure the dough comes together quickly. Mix the dough quickly to ensure it is well mixed, but stop mixing once the dough forms a shaggy ball and is no longer sticking to the side of the bowl. Place the shaggy dough in the center of the bowl and cover the bowl tightly with plastic wrap. Set the covered bowl aside to rise for 4 hours, or until it is ready to bake, up to 6 or 7 hours*. 

You will know when the dough is ready as it will have visibly risen to cover the lower portion of the bowl, and will be sticking to the sides. The dough should also have visible air bubbles. 

*Fluctuating temperatures of the room and the water can affect rising time and this is a flexible component of the method.

To Bake
When ready to bake, heat the oven to 450 degrees. Once the oven reaches temperature, place the empty dutch oven into the oven and heat for 30 minutes. 5 minutes before the 30 minutes is up, prepare the dough. Remove the dough from the bowl with your hands and place onto a lightly floured surface. Add some flour to the loaf for shaping. Using your hands, gently form the dough into a round loaf, using gentle 'pulls' to form a smooth, round loaf. 

Using oven mitts, very carefully remove the hot dutch oven from the oven. Open the lid and dust the bottom of the dutch oven with a small amount of flour. Using your hands, very carefully pick up the loaf and place it in the dutch oven (being very careful not to make contact with the hot dutch oven!). Place the lid on the dutch oven and return to the 450-degree oven. Bake for 38 minutes without peeking. Remove from the oven and allow to cool before devouring. 

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