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).