221B

Oh, yes – this post will be a baker’s treat!  (Please feel free to hum the relevant piece by the late Gerry Rafferty at this stage if it will help to calm you).

This post represents somewhat of a Gérard (French film-star rhyming slang for departure.  You wait, it will catch on) from the norm in that for the first time it will tread upon the toes of the sainted Delia.  No, the post will not be haranguing the home support at Carrow Road whilst tired and emotional but will instead offer up a recipe.  GofaDM is a blog of its word (its many words; its many, many words) and in return for the technique to including Antonín Leopold Dvořák’s fully accented name within a post, I promised to reveal the secret of my wholemeal fruity spelt loaf – so here goes…

First, catch your spelt… oh, hang on a mo, that’s Mrs Beeton isn’t it?  Back to La Smith…

You will need the following:

  • 1.5 teaspoons of yeast (I have been using Dove Farm)
  • 500g (or 18oz) of wholemeal spelt flour (I use Sharpham Park)
  • 1 tablespoon of local honey
  • 3 tablespoons of oil (I use Farmer Brown’s rapeseed oil)
  • 1 teaspoon of Maldon sea salt
  • At least 6oz of dried fruit (I use a mix of raisins, sultanas and peel)
  • 1 oz (or so) of chopped nuts (I’m thinking of upping the nuts in the next incarnation, but that was all I had in the store cupboard last time)
  • 3 teaspoons of mixed spice
  • 360 ml of water (I use tap)

Place all the ingredients into the breadmaker in the normal way.  You will need to use the rye bread kneading blade (if you have one) as spelt flour is quite dense and the poor motor may struggle if using the wheat blade.  On the Panasonic SD-255, I use the Rye Bake programme which takes 3.5 hours to run but for other breadmakers you should seek an equivalent.

Depending on the sheer weight of fruit and nuts included, the loaf may be produced with a flat or even slightly sunken top, however, the shape does not affect its moreish deliciousness. The loaf also freezes quite successfully, if you are able to resist devouring the entire thing in a single sitting.  So, as Ecclesiastes (apparently, the book of the Old Testament covering bakery – certainly, I would expect some reference to the Eccles cake given the title) says, “Go thy way, eat thy bread with joy, and drink thy wine with merry heart” – I’d suggest white or rosé, or even a pudding wine (though, the OT doesn’t actually specify).

5 thoughts on “221B

  1. matathew says:

    Aromatic, nutritious and more-ish. I halved the quantities, skipped the nuts on this occasion, and (as I don’t have a spelt programme on my Goodmans machine) used 50% spelt and 50% wholemeal. The “sweet” programme (3h30) seemed the most appropriate and, albeit in the absence of nuts, the standard dough blade coped manfully. If any left-overs were to survive, I wonder whether simply adding tea and baking would produce bread pudding?

  2. Stuart Ffoulkes says:

    Congratulations! And, as you say, it is virtually bread-pudding-in-waiting if ever allowed to become slightly stale. I do wonder if an egg (or one ring) might be needed to bind it – in the land of Mordor where the shadows lie, or indeed, a suburban kitchen.

    I am about to head back to my laboratory to continue my unspeakable experiments with flour and yeast. This time I am trying to perfect a loaf for the savoury occasion (I will move on to a loaf for unsavoury occasions later). My last trial was wheat-flour based for a more open texture, and pretty good, but I think it could take a lot more seeds and I’m going to try replacing the sugar with honey.

    Aha, I hear Igor calling; a thunderstorm approaches. This night something will rise down in the crypt…

    (Well, OK, in the kitchen – it’s one of the drawbacks of a new house, modern builders just don’t think to install a crypt.)

  3. Semibreve says:

    “Baking tonight” just doesn’t have the same ring to it. Neither can it be followed so well by maniacal laughter. Cue heavy, pendulous, portentous chords on the nearest organ. Now, where can I get hold of an organ upon which to play such music? I wonder…

  4. Stuart Ffoulkes says:

    I did spend some (OK, an embarrassingly long) time last night trying to type an evil laugh – but was never satisfied with my attempts. I did try starting it with the letter ‘B’ which may have been a mistake (or a bistake?) – your M-version is perfectly serviceable. I think this is very much an occasion when a sonic component to the blog would be a boon – though that would rather turn it into a podcast and I’m not at all sure that either the world (or yours truly) is ready for that.

    I suspect I may also need a ‘comedy’ sidekick (or failing that, a producer) if I were to head in the podcast direction. The casting couch is open…

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