Bread / Baking: February 2008 Archives

Provided to me by a friend, this bread is *amazing* toasted and spread with a decent preserve. If sliced, it freezes well too!
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350g milk (can use 350ml water with 2tbsp dried milk powder instead)

30g olive oil

450g spelt flour

1.5tsp salt

2tsp castor sugar

1tsp dried yeast (I buy Dove's Farm in a big packet that you spoon out of - otherwise use one sachet)

Optional - 2 tbsp omega sprinkle seed mix (from Holland and Barrett or use other seeds or 2oz chopped black olives)

 

Bread maker method - load in the order listed above and cook on a basic or wholewheat rapid programme (mine takes 2 hours).  If using olives, add those after the final rise before it bakes.  I haven't cooked it on a delay programme so not sure if that works and I've not added olives.