04 August 2014

Fifty-Minute Wholemeal Bread



Near where we live there is a flour mill with a small shop attached to it. The man who runs it is a miller, heart and soul, and, unsurprisingly, very knowledgeable. He developed a bread mix, named after his wife, which can be baked into a tasty bread in 45 minutes, but the only indication of what it is composed of is on the mandatory list of ingredients (without amounts). On that basis and with a bit of experimentation, here is my take on this delicious quick-fix bread.

What you need

  • 400 g wholemeal spelt flour
  • 100 g buckwheat or wheat flour, ideally homeground
  • 240 g mixed seeds (sesame, linseed, sunflower)
  • 2 tbsp. vinegar
  • 1 level tbsp. salt, possibly slightly less
  • 1 cube yeast (enough for a kilo of flour)
  • 500 ml lukewarm water

What you do

  1. Dissolve the yeast in the lukewarm water.
  2. Mix all the ingredients and knead or beat with a spatula to get air into the mixture.
  3. Grease a baking tin very thoroughly and pour (yes, it will be that liquid!) the dough mix in.
  4. Place in a cold oven and set the temperature to 200°.
  5. Bake for 35 to 45 minutes, shake out of the baking tin and put back for a few more minutes.
  6. Leave to cool on a wire rack.