Description
Think outside the bread box with this grown up Spelt and Honey Sandwich Loaf with sesame seeds and cranberries.
Ingredients
Units
Scale
- 300 grams / 10 1/2 oz / 2 1/2 cups All-Purpose Spelt Flour
- 120 grams / 1 1/4 oz / 1 cup Whole Grain Spelt Flour
- ~ 85 grams / 3 tablespoons Honey
- 50 grams / 4 tablespoons Sesame Seeds (divided in half)
- 1 1/2 teaspoons Instant yeast
- 1 cup Warm Water (100 degrees F.)
- 1 1/2 teaspoons Salt
- 90 grams / 1/2 cup Dried Cranberries
Instructions
- Whisk together the flours, salt, yeast and half of the sesame seeds in a large mixing bowl. Stir the honey into the warm water and pour the honey mixture over the flour mixture. Mix using a Danish Dough Whisk or a large wooden spoon. When the dough becomes to stiff for the whisk or spoon, fold and turn the dough in the bowl, using wet hands, until the mixture is thoroughly combined.
- Knead in the dried cranberries. Form the dough into a ball and place in a lightly greased bowl. Turn to coat the dough with oil. Cover the bowl with a kitchen towel or plastic wrap and let it rise for 1 hour, at room temperature.
- During the bulk proof, fold the dough twice, at 15 minute intervals. To fold the dough, remove it from the bowl to a lightly floured work surface. Flatten it gently into a rough rectangle, then stretch the dough from the left and fold it over itself. Repeat the fold from the right and the top and bottom. This constitutes one fold. Shape the dough into a ball and place it back in the bowl.
- Let it rise for another 30 – 45 minutes. Be careful not to let the dough overproof.
- Grease the base of the loaf baker thoroughly and sprinkle with cornmeal. Alternately, place a piece of parchment paper on the bottom of the baker to keep the loaf from sticking. Remove the dough from the bowl, knead it gently, then shape it to fit in the baker. Place the loaf in the baker and cover it with the lid.
- Let it rise for 40 minutes, at room temperature, being careful not to let it overproof.
- Preheat the oven to 425 degrees F. You may need to adjust the temperature lower (or higher) depending on your oven. I started with 450 degrees F. as the original recipe suggested but found this was too high for my oven because it runs hot. I turned it down during the bake cycle to compensate.
- Brush the top of the dough with water and sprinkle it with the remaining sesame seeds.
- Place the baker (with the lid on) in the preheated oven and bake for a total of 45 minutes. After 20 – 30 minutes, remove the lid and check the loaf. Continue baking with the lid on or off depending on how dark you want the crust.
- Remove the baker from the oven and let the loaf cool in the pan for a few minutes before turning out on a wire rack to cool completely.
Notes
Adapted from Emile Henry’s Whole Wheat Honey and Sesame Loaf
- Category: Sandwich Bread