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Serves 8 – 10 A LIT­TLE EF­FORT 1 hr + 2 hrs, to rest



700g whole­grain spelt flour + ex­tra, to dust

2 tsp salt

2 tsp in­stant dried yeast 500ml (2 cups) warm wa­ter


1 x 135g jar whole­grain mus­tard

8 – 10 large fresh sage leaves, chopped + ex­tra, to gar­nish (op­tional)

30g Gruyère cheese, grated 4 – 5 spring onions, finely chopped 3 tbsp olive oil

1 large egg, beaten


1 For the dough, com­bine the spelt flour, salt and in­stant dried yeast in a large mix­ing bowl. Add the wa­ter and mix un­til a soft dough forms. Turn the dough out onto a clean work sur­face and knead un­til smooth and elas­tic, about 8 – 10 min­utes. Re­turn to the bowl and cover with cling film.

Set aside in a warm draught-free space to rest un­til the dough has dou­bled in size, about 1 hour.

2 Pre­heat the oven to 230˚C and place a bak­ing tray at the bot­tom of the oven. Lightly flour a bak­ing sheet. Set aside un­til needed.

3 Knock the dough down to re­lease all the air. Turn the dough out onto a lightly floured work sur­face and, us­ing a rolling pin, roll the dough out into a large rect­an­gu­lar shape of about 1cm in thick­ness.

4 Spread the mus­tard over the dough, then sprin­kle with the chopped sage, grated cheese and chopped spring onions. Driz­zle with the olive oil.

5 Start­ing with the edge clos­est to you, tightly roll the dough into a sausage shape. 6 Us­ing a sharp knife, cut the sausage in half length­ways, leav­ing 2cm of dough in­tact at the top. Twist the two halves around each other and pinch the ends to­gether to se­cure the twist in place. Trans­fer to the pre­pared bak­ing sheet.

7 Loosely cover the bread with cling film and set aside to rest in a warm draught-free space un­til dou­bled in size and puffy to the touch, about 1 hour. Brush with the beaten egg.

8 Place the bread in the oven and pour 250ml

(1 cup) wa­ter in the bak­ing tray placed at the bot­tom of the oven. Re­duce the oven tem­per­a­ture to 220˚C and bake un­til the bread is golden brown, about 35 min­utes. Re­move from oven and set aside to cool. Gar­nish with the fresh sage leaves, if de­sired.

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