July 22, 2011

Rainy days - Yoghurt Spelt Bread

Once it starts to rain here in Sydney, it rains and rains and rains ... and rains. On the first day the rain is alright, kinda nice when you wake up in your warm bed and hear the rain drops drumming against the window. You go back to sleep thinking it's ok to sleep a bit longer because it's such a lousy weather.

On the second day you check the weather forecast thinking - 'how much longer is this rain going to continue for?', and you go for a morning run despite the rain, get absolutely soaked, but think 'man, it was worth it!'

Third day... 'I'm so over the rain - will you stop already?!'

And so I've painted, cleaned, re-decorated, sewed, knitted, twitted, planned a bathroom makeover, planned a whole home makeover, browsed every magazine I have, bookmarked a million pages for DIY projects, and spent a bit of time in the kitchen. This quick yoghurt spelt bread is best savoured with a big cup of tea on a rainy day like this.

Yoghurt Spelt Bread
(Recipe adapted from Kodin Kuvalehti)

500 g pot-set natural yoghurt (low-fat is fine)
1 tablespoon treacle or dark syrup
1 teaspoon salt (I use Maldon)
11g dry yeast
400-500 g whole spelt flour (organic, biodynamic)
50 g brown flaxseed meal
100 g pepitas + a little extra for topping 
50 ml extra-virgin olive oil

1. Place the yoghurt in a large bowl and warm it in the microwave until about 42C (feels warm to touch). Stir in the treacle and the salt. Mix the dry yeast in to a small amount of flour and stir the mixture in as well.

2. Stir in the flaxseed meal and the pepitas. Knead in enough flour for the dough to unstick your hand and feel soft. Lastly knead in the oil. Leave the dough to rise, covered, until doubled in size.

3. Knead the risen dough on a lightly floured surface to remove the air pockets. Flatten the dough with a rolling pin to fit a 30 cm x 40 cm oven tray (lined with a baking paper). Place the dough on the tray, cover with a tea towel and leave to rise for a further 30-40 minutes. Brush the bread with water and sprinkle the extra pepitas on top.

4. Preheat the oven to 180C. 

5. Bake the bread for 20-25 minutes or until golden brown. Cool on a wire rack before serving.