Apricot Oat Spelt Bread Loaves
By Meeta K. Wolff
Prep Time: 130 minutes includes resting / proofing time
Total Time: 2 hours 30 minutes
Makes: 4 smaller loaves
- 300g spelt flour
- 200g all-purpose flour (Type 550)
- 10g fresh yeast
- 10g salt
- 350 ml water
- 200g dried apricots, coarsely chopped
- 80g oats
- To make the dough, place both flours in a stand mixer fitted with a dough hook. Add the fresh yeast and rub into flour with your finger tips. On the lowest speed, start the mixer, then first add salt, then the chopped apricots and finally water and knead for approx. 2 minutes. Increase speed on the mixer and continue to knead for another 6-7 minutes until the dough is smooth, and elastic.
- Turn out onto a clean counter and form a ball with the dough. Lightly flour a bowl and place the doug. Cover with a kitchen towel and allow to rest for 1 hour.
- Once again turn out the dough on the counter and divide into 4 equal parts. Spread the oats on a large plate. Using the balls of your hand form 4 separate loaves with each portion (see notes below).
- Cover a baking tray with a kitchen towel and sprinkle with flour.
- Brush the tops and the sides of the loaves with water, then turn into the oats so that the surfaces are nicely covered. Place each loaf on the kitchen towel covered tray leaving enough room for each of the loaves to rise. You can always fold the kitchen towel to separate each loaf to make sure they do not touch.
- Using a sharp knife make 2 or 3 incisions at least 5mm deep across the loaves. Leave the bread to rise again for another hour.
- In the meantime pre-heat the oven to 250C degrees. If you have a pizza/bread stone then place this in the oven to heat through properly. Once the loaves have risen slide them onto the stone or a baking tray. Place in the oven and reduce heat to 220 degrees C and bake for 15 minutes. Bake until golden. Allow to cool on a wired rack.
Forming small loaves - form each portion of dough into small balls. With the ball of your hand gently flatten each portion. Taking a third of the dough fold to the middle then press down with the ball of your hand. Then take the other third and also fold into the middle, pressing down with your hand. Lengthwise fold into the middle and pressing down on the edges. With the seam facing down place on the tray.
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