I’m having a love affair with spelt at the moment. I’d been meaning to for quite some time, and then finally I bought some, the love affair could begin.
I had dibble dabbled a little before but not like this. Not 10kg bag fulls of the wholesome goodness that it is. Sourdough loaves were switched to spelt, a variety of scones were made with spelt, caramelised onion sourdough rings were ripped apart, toasted spelt muesli was munched on, spelt and walnut bread rolls were teamed up with swiss cheese and inhaled. Spelt knekkebrod was revisited and spelt pancakes were jostled over. Slowly my bag full of spelt, got smaller and smaller.
It’s an ancient grain that has seen a relatively recent revival. Giving a slightly nutty flavour, I’ve just been substituting it with my regular flours and decreasing the liquid in the recipes. The Monkey’s haven’t noticed anything different funnily enough and still eating everything with boyhood enthusiasm. All baked goods have got a thumbs up from Mr Chocolate, and me?
Well I just think it’s a whole bundle of spelt goodness.
Honey Spiced Spelt Scones
1 1/2 cups s/r flour
1 1/2 cups wholemeal spelt flour
a pinch of salt
a pinch of cardamom, cinnamon, ginger
1 cup cream
1 cup water
2 heaped tablespoons honey
Lightly mix wet ingredients to dry, and turn out to a really well floured surface. Lightly knead using your finger tips mostly, bringing it all together (you don’t want to handle it a lot.) Cut into circles (an upturned glass works well.) and place on a greased or lined baking tray. Bake at 220C for approximately 20 mins or until a light golden.
50g melted butter
1 beaten egg
1 1/2 cups spelt flour
1 1/2 cups milk