This bread takes a full day to make but much of that time is spent waiting for the slow fermentation of the dough that gives you the perfect loaf you are aiming for. Remember to source Tasmanian ingredients at whole-food shops and farmers markets.
1 ½ cups wholemeal flour
1 ½ cups white flour
1 ½ cups water
1-2 tsp dry yeast
1 tsp salt
¼ cup poppyseed/linseed mix
1/3 cup spelt grain (pre-soaked overnight)
Cast-iron dutch oven (or similar) ~25cm diameter (pre-oiled)**
Glass mixing bowl, wooden spoon and spatula
Combine dry ingredients in the bowl (including spelt – drained).
Mix in water with a wooden spoon making sure that all the ingredients are combined – should be a fairlydamp dough.
Cover with a lid or tea towel and leave for 12 -18 hours.
Use a spatula to turn out the dough onto a floured surface. Lift the edges of the dough into the centre to make it round. Flour or semolina line the dry bowl and tip dough seam side down back in.
Let rise a further 1-2 hours.
Place cast-iron lidded pan into an oven and preheat to 230 °C.
Turn bread out into the preheated pan (seam side up). Cook for ½ hour with lid on then remove the lid and cook a further 15 - 20mins.
**can use a loaf tin instead, just do second rise in the tin instead and cook 45mins. Crust is a little less crusty.