Sat, 5 August 2017
Chef Patrick Ryan from Firehouse Bakery in Delgany, Co Wicklow, was in the kitchen with this delicious recipe.
Spelt and cider Bread with Honey and Oats
Poolish Ingredients
250g strong white flour
250ml water
3g yeast - approximately ½ teaspoon
Bread ingredients
350g white spelt flour
150g wholemeal spelt flour
50g oats
10g salt
50g honey
500g poolish (if not using a poolish increase water to 300ml and proceed as per recipe)
230ml cider
10g fresh yeast
Method:
1.Mix together the white and wholemeal flours with the honey, oats and salt in a bowl.
2.Crumble the yeast into the flour. Form a well in the centre of the flour and pour in the cider and the poolish.
3.Bring the ingredients together to form a rough dough. Turn out on to a clean kitchen surface and knead for 8 to 10 minutes or until the windowpane effect is achieved.
4.Put into a lightly oiled bowl, cover with a damp tea towel or wrap in cling film and let it prove for one to one ½ hours or until doubled in size.
5.Turn out the dough on to a clean kitchen surface and knock back.
6. Shape the dough into a rough round shape.
7. To coat the surface of the shaped dough in oats dampen the surface of the shaped loaf . Place some oats into a bowl or plate and rolled the loaf in the oats.
8. Place the shaped dough upside down into the proving basket, seam side facing up or alternatively a bowl, lined with a lightly floured tea towel will work fine
9. Leave the dough to prove at room temperature.
Pre-heat the oven to 230°C/425°F/Gas 7 and place a baking tray in the bottom. Turn the dough out of the basket onto a baking tray. Place the loaves in the oven, throwing in some ice cubes or cold water to steam the oven. Bake for 35 to 40 minutes or until a good crust has formed and the loaves sound hollow when tapped on the base.
