Spelt bread

So preoccupied with writing the final essay for a course I’m doing that I hadn’t even thought about baking bread this morning. It suddenly dawned on me as I was switching the coffee machine on that it was Saturday and, yes, I’d planned to spend the whole day writing but bread would only really take a minute. I picked the Spelt bread from River Cottage Bread book as I knew the method would pretty much be the same as the last couple of breads I made from that book and here is the finished result:IMG_0579The book suggested a longer knead (8 minutes in the mixer as opposed to 6) and I ended up with a pretty elastic dough that shaped very well. Was super happy with the shape of the final loaf even if it did deflate a tad as I plonked it onto the peel and into the oven. Must be gentler next time. Here is the cut loaf,IMG_0580This also has sourdough starter as well as yeast, so it is a more robust bread that you can spread cold butter on and the crumb is very good too. Just used some for cucumber sandwiches to have with tea, kept the crusts. Very old fashioned but not particularly planned either – fridge is so empty as I’ve been spending all my time out of work either writing this stupid essay or sleeping, that cucumbers are pretty much the only vegetables I have!

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Breakfast soda breads

20130512-175231.jpg These fab breakfast soda breads from Dan Lepard’s Short and Sweet were the only things I baked this weekend. I had thoughts and plans to make at least an ice cream or a frozen yoghurt but thought better of it and concentrated, instead on the long assignment due in a couple of weeks. This work and school-on-the-side is seriously exhausting at the moment, have spent the whole weekend getting on with it and a headache but it’ll be over soon thankfully. Anyway, the soda breads are highly recommended, very quick to make, very easy and very good. We had them warm with leftover pork belly and scrambled eggs.