This is a really tasty loaf that is made with both wholemeal and white spelt flour. It has quite an open texture and the walnuts and dates give a sweet, nutty overtone.
I think it is best either still warm from the oven or toasted and served with jam or cheese.
200g wholemeal spelt flour
300g white spelt flour
50g dates, chopped
50g walnuts, chopped
Put the flours into a bowl and add the yeast to one side and the salt to the other.
Add the water and mix to a dough.
Turn out onto a surface and knead for around 10 minutes, until the dough is smooth and silky.
Put the kneaded dough into an oiled bowl and leave for around an hour or until at least doubled in size.
Tip onto a floured surface and add the dates and walnuts:
Knead again until the dates and walnuts are evenly distributed. Shape into a loaf and put in a greased tin.
Spelt flour seems to rise quite quickly and spread so is often better in a tin of some description.
Cover with oiled clingfilm or a tea towel and allow to rise for around 45 minutes or until doubled in size again.
Although I had oiled my clingfilm the dough really stuck to it when it rose which is why it has an odd, swirly crust. I was afraid the entire loaf was going to collapse when I (very carefully) pulled the clingfilm off but I was lucky!
I am in France at the moment staying with my friends in Brittany so am not baking much but am sampling a lot of local produce! I will try to post again this week but my options are a bit limited. I hope you are all having a wonderful time wherever you are!