Spelt Seeded Cob

Servings 0

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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