Stunning SpeltPosted: November 1, 2010
I’m back I’m back and the week away was glorious! It’s so nice to get out of the city every now and again to rest and recharge – even if it is cold and rainy, just being near the water and not having a set schedule and enjoying fresh fish and reading silly books and doing morning yoga – well there’s nothing quite like it!
If you’re in the UK and are looking for a nice place to stay at the seaside, I’d recommend looking at sovereign harbor near Eastbourne. It’s quiet and peaceful with lots to do nearby – and Beachy Head is spectacular. Seems there are a lot of houses in and around this marina that are rented out for weekly holidays, so look into it! And only 2 hours drive or train journey from London!
Enough about that, except to say that I did manage to do some cooking while away as the house we stayed in had a great big kitchen. We had a curry night – I learned how to make sag aloo – and then we had a barbecue another night with salmon wrapped in foil, all marinated with lemon and fresh dill. Our last night in town was a small feast, with poached lemon sole, garlic mash (goat butter all over the place), and honey-thyme roasted carrots and onions. My little cookie-roons went down a treat, but the real bakery star was Phil’s mom who brought a huge homemade Polish Christmas cake (Phil’s fave – contains chocolate chips and glace cherries!) and a molly cake!! Molly cakes for everyone!
And when Phil and I returned home to our London flat this weekend, we felt the urge to bake something we hadn’t tried before (but it’s been on my list since we went to visit his parents a few weeks ago). Spelt bread! The recipe couldn’t be simpler – it was found on the back of a bag of spelt flour from Dove’s Farm. A nice quick little loaf of bread – and it’s highly tasty.
We baked ours on Saturday before stirring up a huge pot of vegan chili, so we had something to soak up the juices (but actually there were no juices to soak up because the chili was seriously thick and good in that stewed for 3 hours way). And now we’ve got a nice little loaf to enjoy for the occasional piece of toast or slice of bread – superb!
Honey Spelt Bread
Makes one large loaf tin, or two small
- 5 cups wholegrain spelt flour
- 1/2 tsp sea salt
- 1 tsp quick yeast
- 1 tbsp honey
- 1 1/2 cups warm water
- 1 tbsp olive oil
- Grease the loaf tin(s) and grab a large bowl. Mix the flour, salt, and yeast with a wooden spoon. Dissolve the honey in a jug of warm water, then mix into the flour.
- Add the olive oil and knead the dough for a few minutes. Place in greased loaf tin(s).
- Cover with a towel or cloth and leave to rise (somewhere warm) for about 30 minutes. This may take longer in the winter! allow an hour, just in case. But generally, you want the dough to double in size.
- Bake at 400F for 40-45 minutes.