rosemary ploughman loaf with spelt flour & polenta

rosemary ploughman loaf with spelt flour & polenta

For the love of bread.
10986345_404391916429353_1635307886_n(1)I once dated a guy who told me that he loved bread. It wasn’t quite what he said but the way he said it, with such depth and passion. I wasn’t quite sure what to think upon hearing this statement. How could anyone feel so passionately about bread as to proclaim their love for it. That relationship didn’t last but I my relationship with bread has evolved some since then. I can go for weeks without tasting a crumb but once the craving hits… I’m helpless.

This recipe uses lemon and baking soda as a replacement to yeast and is lower in gluten.

Makes 2 loaves

2.5 cups spelt flour
1.5 cups polenta (coarse)
1 cup buckwheat flour
1¼ tsp baking soda
2 tbsp dried rosemary (finely minced)
1.5 cups warm water
2 tsp salt
2 tbsp olive oil
5 tbsp lemons juice

Preheat the oven to 220ºC and line your baking tray with baking paper.
In a large bowl combine 2 cups of the spelt flour, buckwheat flour, polenta and baking soda, sifting the flours.
Add the rosemary and then use a fork to fluff the mixture to aerate it.
Form a well in the centre and set aside.
In a separate bowl, dilute the salt in the water by stirring vigorously with a fork. Add the oil.
Next pour the liquid into the flour well and using a wooden spoon stir until the dough forms a loose ball.
Turn the dough onto a well floured surface and add the lemon juice. Knead gently until the dough forms a firm and smooth elastic ball, adding extra spelt flour as needed. Be careful not to over knead the dough.

IMG_0287Slice the dough in half and form two loaves.
Pour some extra olive oil into the bowl and turn the dough over in the bowl to coat with the oil.
Place the dough on the baking tray and slice each loaf three times with a sharp knife.
Top with extra rosemary and bake immediately to maximise the leavening power of the lemon and baking powder.
Bake bread for 25 minutes, or until the bottom of the loaves are a golden brown and they sound hollow when tapped. It may take a little longer depending on your oven.
Allow to cool before slicing.

I didn’t have any olives in the house today so I didn’t add them to the recipe. If you like, you can add a cup of roughly chopped pitted olives (green, black or a mix) to the dry mixture when adding the liquid and then follow the recipe as normal.

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