Makes: 1 Spelt Poppy Seed Bread Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes Baking Time: 30 – 35 minutes
Ingredients
| 500 |
g |
Gluten-free Spelt Flour ( 4 x 250 ml / 4 cups ) |
| 5 |
ml |
Salt ( 1 tsp ) |
| 60 |
ml |
Poppy seed ( 4 tbsp / ¼ cup ) |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 45 |
ml |
Oil ( 3 tbsp ) |
| 250 |
ml |
Lukewarm water ( 1 cup ) |
| 45 |
ml |
Honey / syrup ( 3 tbsp ) |
| 1 |
|
Beaten egg, to brush |
|
|
Poppy seed, to sprinkle |
Method
- Mix the Gluten-free Spelt Flour, salt and poppy seed together. Add the Anchor Instant Yeast and mix.
- Mix the oil, lukewarm water and honey or syrup together and add enough lukewarm water to the flour mixture to
form a soft dough.
- Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 10 minutes.
- Knock the dough down and divide in 3 equal pieces, making sure they are the same size.
- Roll each piece into a 30 cm strand, as even as possible.
- Place the strands next to each other, to make a 3-strand plait. Seal the 3 top ends together, allowing the bottom ends to lay downward. Place the strands slightly apart to plait together.
- Place right hand strand under the middle strand and then left hand strand under the middle strand. Continue until the end and seal the dough together. Fold top and bottom ends under slightly to neaten.
- Place on a greased baking tray and cover with greased plastic and allow to rise in a warm place until double in volume, about 30 – 35 minutes.
- Brush with beaten egg. Sprinkle with poppy seed and bake in a preheated oven at 200 °C / 400 °F for 30 – 35 minutes.
