Thursday, 6 September 2012
Spelt chorizo and jamon loaf
Spelt flour isn't something we've ever used or even heard in our kitchen until this recipe from those hairy bikers came along from their recent venture into the basque country. Spelt gives a wholemeal-type flavour with a crusty exterior, perfect for tapas or with rustic tomato soup.
Makes 1 large loaf
450g Wholegrain spelt flour, plus extra for dusting
7g Packet fast-action dried yeast
2 tsp Baking powder
75g Chorizo, diced
8-9 Slices jamon, roughly torn
1. In a large bowl, add the flour, salt, yeast and baking powder, mix well.
2. Create a well in the centre of the flour and add the water. Mix well to bring the dough together. Once combined tip out onto a lightly floured surface and knead for only a couple of minutes until smooth, due to spelt flour having lower gluten levels than most so do not over-knead it.
3. Place the dough back in the bowl and cover with cling film, leave in a warm place to rise for an hour.
4. Once risen, preheat the oven to 180C. Knock the air out of the dough by pushing the dough back on itself twice. Roll the dough out in a rectangular shape around 20cm x 30cm and scatter over the chorizo and ham. Roll the dough up like a swiss roll and place onto a lightly floured baking tray joint-side down. Bake for 45-50 mins until golden brown and hollow-sounding when tapped on the base.
5. Transfer to a wire rack and leave to cool for 20mins, serve and enjoy.