Spelt Seeded Cob
Ingredients
- 225 g Water
- 40 g Greek yoghurt
- 35 g Milk
- 100 g Bread Flour
- 400 g Wholemeal Spelt Flour
- 7 g Fast Action Dried Yeast
- 10 g Salt
- 15 g Sugar
- 50 g Margarine
- 40 g Flax and linseed seeds
- Poppy seeds and flour to cover
Instructions
- Mix the dough using either
- Bread Machine dough setting;
- or by hand, place the dough in a covered bowl or proving basket and leaving the dough to rise until doubled in size.
- Flatten the dough by folding it out and kneading it gently into a ball
- Shape the dough into a flattened oval
- Dampen the surface with water, sprinkle with poppy seeds and dust with flour
- You can personalise the finish by using a sharp blade to slice the top surface with 4 or 5 slashes in your own style
- Cover and leave in a warm place to rise until again doubled in size. Meanwhile switch on the oven 200°C (Conventional oven) or 190°C (Fan oven)
- Bake in the over for 25 minutes.
- Place on a cooling rack and allow to cool before slicing
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