DOVES FARM SPELT BREAD

DOVES FARM SPELT BREAD

Spelt naturally proves and rises more quickly than conventional wheat flour, so bake it as soon as it has doubled in size. The flavour is delicious.

Ingredients

500 g White Spelt Flour or Wholegrain Spelt Flour
½ tsp Salt
1 tsp Quick Yeast
1 tsp Sugar
300 ml Warm Water
1 tbsp Vegetable Oil

Method

Temperature & cooking time:
220°C/Fan200°C/425°F/Gas 7

In a large bowl mix together the flour, salt, quick yeast and sugar.
Add the water and roughly mix it into the flour.
While the dough is still lumpy add the oil and knead well until it feels smooth and pliable.
Leave the dough covered with a tea towel, in a draught free place, for it to double in size. (This should take about an hour).
Turn dough out onto a floured surface and knead the dough firmly for several minutes.
Shape the dough and put it into an oiled 1kg/2lb bread tin or place it on an oiled baking sheet.
Cover with a clean tea towel and leave dough to rise for about 25 minutes in a warm place.
Bake in a preheated oven 35/40 minutes.

DOVES FARM ROMAN STYLE SLIPPER LOAF

DOVES FARM ROMAN STYLE SLIPPER LOAF

This Roman bread is made with a slightly wetter dough than many bread recipes the resulting loaf has an appealing wheaty flavour and good crumb structure. The title of this recipe is based on the recipe writing of the Roman scholar Apicius.

Ingredients

500 g Wholegrain Spelt Flour
½ tsp Salt
1 tsp Quick Yeast
1 tbsp Honey
400 ml Water
1 tbsp Olive Oil

Method

Temperature & cooking time:
200°C/Fan 180°C/400°F/Gas 6

Mix together the flour, salt and quick yeast in a large bowl.
Dissolve the honey in the water and roughly mix it into the flour.
While the dough is still lumpy add the oil and mix to form a dough.
Pick up the sticky dough and throw it back into the bowl. Do this 100 times.
Cut the dough in half and drop the pieces onto a large oiled baking tray which has been dusted with flour.
Dust the loaves with flour and gently form into an oval.
Leave to rise in a warm place for 25 minutes.
Bake in a pre-heated oven for 30/35 minutes.

DOVES FARM ROMAN ARMY BREAD

DOVES FARM ROMAN ARMY BREAD

The extra liquid in this recipe bakes a loaf with a crumpety crumb structure. A traditional loaf, similar to bread favoured by the Roman army. Olive oil and honey combined with spelt give it a rich, delicious flavour.

Ingredients

500 g Wholegrain Spelt Flour
½ tsp Salt
1 tsp Quick Yeast
1 tbsp Honey
400 ml Warm Water
1 tbsp Olive Oil

Method

In a large bowl, mix together the flour, salt and quick yeast.
Dissolve the honey in the water and roughly mix it into the flour.
When the dough is craggy, add the oil and mix well.
Knead or work the dough for a few minutes, then divide between 2x 500g/1lb bread tins or place on a large, well-oiled baking tray for an artisan-style loaf.
Cover and leave to rise for 25 minutes in a warm place.
Bake in a pre-heated oven for 25 minutes if using a baking tray, or 40/45 minutes if using loaf tins.

DOVES FARM RICE BREAD

DOVES FARM RICE BREAD

Ingredients

500 g Rice Flour
2 tsps Xanthan Gum
1 tsp Salt
2 tsps Sugar
2 tsps Quick Yeast
550 ml Warm Water
3 tbsps Oil

Method

Temperature & cooking time:
220°C/Fan200°C/400°F/Gas 7

Mix in the warm water, sugar and quick yeast.
In another bowl mix the rice flour, xanthan gum and salt.
Beat in the yeast liquid and stir well.
Mix in the oil and pour into an oiled 1kg/2lb bread tin.
Smooth the top and leave to rise for 90 minutes.
Cover the tin with metal foil.
Bake in a pre heated oven for 50/60 minutes.

DOVES FARM PIKELETS

DOVES FARM PIKELETS

Ingredients

200 g Plain White or White Spelt Flour
1 tsp Quick Yeast
2 tsps Sugar
250 ml Milk
1 Egg
3 tbsps Oil

Method

In large bowl mix together the flour, yeast and sugar.
In another bowl beat together the milk, water and egg.
Stir the mix mixture into the flour and beat to a smooth batter.
Leave to stand in a warm place for at least 2 hours.
Lightly oil a heavy frying pan and put on medium heat.
Drop spoonfuls of batter onto the pan.
Cook until air bubbles appear and the pancake is set.
Turn over and cook the other side briefly.

DOVES FARM ONION BHAJAS

DOVES FARM ONION BHAJAS

Ingredients

75 g Gram Flour
2 tsps Cumin Seeds
1 tsp Ground Coriander
1 tsp Turmeric
½ tsp Salt
½ tsp Mixed Spice
4 tbsps Water
100 g Grated Onion
25 g Grated Potato
5 tbsps Oil

Method

Mix together the gram flour, cumin seeds, coriander, turmeric, salt and mixed spice.
Stir in the water and beat to a smooth batter.
Add grated onion and potatoes and mix well.
Heat the oil in a frying pan and gently drop in spoonfuls of the mixture.
Turn and cook until golden brown on all sides.
Remove and drain on a paper napkin before serving.

DOVES FARM MIXED SEED AND NUT WHOLEMEAL LOAF

Ingredients

500 g Strong Wholemeal Bread Flour or
500 g Wholegrain Spelt Flour
1 tsp Quick Yeast
1 tsp Sugar
325 ml Water
1 tbsp Vegetable Oil
150 g Sunflower, Sesame, Poppy or Pumpkin Seeds or any kind of Nuts
½ tsp Salt

Method

Temperature & cooking time:
220°C/Fan200°C/425°F/Gas 7

In a large bowl mix together the flour, salt, quick yeast and sugar.
Add the water and roughly mix it into the flour.
While the dough is still lumpy add the oil and knead well until it feels smooth and pliable.
Add the seeds and knead until they are combined into the dough.
Leave the dough covered with a tea towel, in a draught free place, for it to double in size (This should take about an hour). To make a quick bread, omit this stage and proceed straight to step 6.
Turn dough out onto a floured surface and knead the dough firmly for several minutes.
Shape the dough and put it into a 1kg/2lb bread tin or place it on an oiled baking sheet.
Cover with a clean tea towel and leave dough to rise for about 25 minutes in a warm place.
Bake in a preheated oven 35/40 minutes.