NO-KNEAD SPELT & PUMPKIN BREAD WITH TARRAGON BUTTER
MAKES 1 LOAF
Begin this recipe 1 day ahead.
600g pumpkin, chopped into 2cm pieces 1 tbs fennel seeds 2 tbs extra virgin olive oil 2 tsp (10g) dried instant yeast 51/ 3 cups (750g) white spelt flour 1 cup (180g) semolina
CULTURED TARRAGON BUTTER
600ml pure (thin) cream 21/ 2 tbs kefir (from health food stores)
or thick Greek-style yoghurt 2 tbs chopped tarragon leaves
Preheat oven to 180°C. Line a baking tray with baking paper. Toss pumpkin, fennel seeds and oil in a bowl. Spread evenly over tray. Add 1/2 cup (125ml) water and cover with foil. Bake for 40 minutes, then remove foil and increase heat to 220°C. Cook for a further 15 minutes or until caramelised. Remove from oven and mash with a fork. Set aside to cool completely. Transfer to a large bowl and combine well with yeast, flour, 1 cup (250ml) water and 1 tsp salt. Cover with plastic wrap and chill overnight.
For the butter, place cream and kefir in a bowl. Cover with plastic wrap and set aside overnight at room temperature to ferment. The next day, whisk cream in an electric mixer on medium speed until split. Reduce speed to low and whisk for a further 8 minutes or until buttermilk has split out and butter resembles popcorn. Strain in a colander, reserving buttermilk for another use (store buttermilk in the refrigerator for up to 2 weeks). Place the colander in the sink, then rinse butter with iced water. Squeeze out excess liquid with your hands. Spread out butter and sprinkle with tarragon and 1 tsp salt. Form into a ball. Wrap in baking paper, then enclose in foil and plastic wrap. Store in the fridge for up to 3 months.
Preheat a 3L-capacity cast iron casserole with the lid in a 220°C oven for 30 minutes.
Turn out dough onto a work surface dusted with 1/2 cup (90g) semolina. Form into a ball. Carefully place dough into preheated saucepan. Dust with remaining
1/2 cup (90g) semolina and score top with a sharp knife. Cover with lid and bake for 1 hour, then remove lid and reduce heat to 200°C. Bake for a further 15 minutes or until golden. Cool for 15 minutes in pan, then remove and cool for a further 10 minutes. Serve with cultured butter.