Happy New Year to all. I’ve been really busy since the doors opened for the season and haven’t found the time to blog. Whilst I had a minute I thought I would share with you some simple recipes for you to try at home. Both are made using the Spelt flour that we use in the kitchen here at Ferme de Montagne but you can improvise and use Spelt flour readily available in most supermarkets.
Scotch Morning Rolls
Ingredients
790g White Spelt Flour
20g Salt
30g Caster sugar
100g Soft butter, diced at room temperature
250ml Water
250ml Milk
18g Fresh yeast, crumbled
1g Dough improver
Methods/steps
1. Whisk the yeast, milk and water together until the yeast is dissolved.
2. Add everything else to the mixer with the hook attached, start the machine on a low speed and add the milk mixture and mix for 5 minutes. Scrape down the bowl and mix for a further 3 minutes on a medium speed.
3. Scrape the dough into an oiled metal bowl and turn until smooth, around 3 - 4 minutes
4. Shape the dough into 80g rolls or 4 small loaves, prove for 2 hours and then cook on a pre-heated iron trays for 18 minutes for the rolls and 25 minutes for loaves at 210*C
Additional Tips
For a traditional Scottish look, bake the 80g rolls in a frame 17cm x 17cm x 4cms high.
This will give the 'batch' look you get in Scotland
Lemon Spelt Water
Ingredients
Makes 1 litre
225g Pearled Spelt
2 whole lemons, zest finely grated and juiced
350g Acacia honey
1350ml of water
Methods/steps
1. Place the pearled spelt in a sieve and rinse under cold water until water runs clear.
2. Add the pearled spelt to a saucepan with grated lemon zest and all of the water.
3. Bring to the boil over medium heat. Once boiling, simmer for 10 minutes then strain mixture into a heat-proof bowl. Discard the spelt.
4. Add the honey to the bowl and stir to dissolve. Stir in lemon juice and then let mixture cool to room temperature.
5. Pour into bottles and refrigerate until chilled.
