Happy New Year

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.