SPELT BREAD WITH MUSTARD, SAGE, GRUYÈRE AND SPRING-ONION FILLING
Serves 8 – 10 A LITTLE EFFORT 1 hr + 2 hrs, to rest
WHAT YOU NEED
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
HOW TO DO IT
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.