Baking

Roman Style Twin Loaves Doves Farm recipe Our recipe This easy to make bread uses more liquid than many recipes and, with just one rising, it bakes two great loaves with an appealing crumpet like crumb structure. Do try and resist adding extra flour to the sticky dough. When I want decent bread in a hurry this is my ‘go to’ recipe – making one loaf to eat almost immediately and one for later. Customer rating: CakeCakeCakeCakeHalf Cake 24 customer reviews Recipe quantities: Calculate Unit of measurement Metric Imperial Ingredients 400 ml Water 1 tbsp Honey 500 g Organic Wholemeal Spelt Flour 1 tsp Quick Yeast ½ tsp Salt 1 tbsp Olive Oil Method Makes: 2 loaves Equipment: 2 x 500g/1lb bread tins, oiled Oven: 200˚C, Fan 180˚C, Gas 6 Bake: 40-45 minutes 1. Warm the water and honey until dissolved then leave it to cool. 2. Put the flour, yeast and salt into a bowl and blend them together. 3. Stir in the water and oil, mixing to a soft, sticky dough. 4. Knead the dough in the bowl for 100 presses. 5. Sprinkle a little flour over the dough and cut it in half. Shape the dough pieces to fit your tins. 6. Place each dough into its tin, cover them with oiled cling film and leave them in a warm place to rise for 25 minutes. 7. Pre-heat the oven. 8. Bake your loaves for 40-45 minutes. You will know they are done when the bottom of the loaf sounds hollow when tapped. Leave to cool on a wire rack. Temperature & cooking time: 200˚C, Fan 180˚C, Gas 6 Dietary status: Without Dairy, Without Nuts, Vegan, Vegetarian, Wholegrain, Organic. Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients. Customer reviews 24 Reviews 5 stars: 20 4 stars: 1 3 stars: 1 2 stars: 1 1 stars: 1 Average Customer Rating: CakeCakeCakeCakeHalf Cake Share your thoughts with other customers: Write Review By Mrs Eizabeth Baker 25 Jun 2016 | 18:41 UTC Rating: CakeCakeCakeCakeCake I have been making bread with this receipe for about 10 years ever since I made loaves for a Roman style banquet, I never bake it in a tin, but shape the loaves into ovals and place on a baking sheet Always comes out well and is a great favourite. By Mrs Charlotte Burn 27 Feb 2016 | 13:50 UTC Rating: CakeCakeCakeCakeCake This loaf has long been a firm favourite in our household, where we like to add sunflower or pumpkin seeds to the mix. We have a friend who is a beekeeper and it's a good way to use up her ivy honey, which is an acquired taste! Conveniently, this recipe is printed on the back of Dove's wholemeal spelt flour. Note that the dough is a little wet and I think it is supposed to be like that. Instead of kneading it, you can stir and turn it with metal spoons or use some kind of mixer with a dough setting as previous reviewers have mentioned. Alternatively, I have made firmer but equally satisfying loaves by splitting the dough in two and kneading each half with enough extra flour for it not to stick to your hands! (Doesn't seem to rise quite as high, but still a great texture.) Top tips: 1) Use goose fat or coconut oil to grease your tins. The loaves practically jump out of the tins as you are going around the edges with a butter knife. 2) Definitely use two tins. I have had lots of trouble with the loaf splitting or tearing with one large tin and it is hard to get the timing right. Clearly one tin would need longer, but how much longer?? Enjoy, bakers! By Mrs Nancy Morsley 25 Feb 2016 | 18:41 UTC Rating: CakeCakeEmpty CakeEmpty CakeEmpty Cake Help! I followed the recipe carefully, but it did not say whether or not to oil the tins. I did so. The rise was good but the finished loaf would not come out of the tin. I had to run a knife round the inside of the tin, then cut across and dig out a chunk. I then ran a spatula under the rest and levered out more chunks. Can anyone advise, please. By Mrs Patricia Harrow 09 Jan 2016 | 12:08 UTC Rating: CakeCakeCakeCakeCake Forgot to add that this was actually with white spelt flour, I'm sure you will need more water with the whole meal flour! By Mrs Patricia Harrow 09 Jan 2016 | 11:58 UTC Rating: CakeCakeCakeCakeCake Lovely recipe, used menu 2 setting on Panosonic bread machine, 1hour 55mins, as others recommend, I only use 290ml of warm water, no honey, and vegetable oil, I have also started to add seeds, 2tbs sesame seeds 1tbs sunflour seeds, + 1 tbs pumpkin seeds 1tbs poppy seeds + 1 tbs golden linseeds I have found great success with this, hope others do too, thank you Doves Farm. By Mr David Lowen 25 Jul 2014 | 12:15 UTC Rating: CakeCakeCakeCakeCake Wonderful recipe - a little tip - instead kneading with hands i use tablespoon or tablespoon with large fork,u could use two T spoons - so easy - no mess - no extra flour required. I have made 6 batches this way (one T spoon) PERFECT EVERY TIME - TRY IT AND THANK DAVID By Mr Charles Lowe 31 May 2014 | 21:20 UTC Rating: CakeCakeCakeCakeCake I think this is a great recipe which produced two excellent spelt loaves first time I used it. The only variation I made on the recipe was to do two rises, as is standard for wheat-flour bread. Sadly the wetness of the dough is essential to produce the desired crumb - however it's not really a problem if you have a good food processor with a dough-kneading action (I used my Thermomix, which was brilliant), and then spoon it directly into a loaf tin after the first rise. I always get my yeast going by putting it into the sweetened liquid when the liquid is at blood-temperature. Once it forms a good foamy head, it goes in to Thermomix with the other ingredients. The bread rose very fast, both times. By Mr sg gardiner 25 May 2014 | 14:19 UTC Rating: CakeCakeCakeCakeCake I should also add that I make this up with 1Kg flour at a time, so doubling all the ingredients as listed and dividing into two medium size loaf tins. Dividing 500g batches makes for very small loaves. By Mr sg gardiner 25 May 2014 | 14:05 UTC Rating: CakeCakeCakeCakeCake I have been making this bread for a couple of years now. As with recent reviews the dough is too wet with 400ml of water. Reduce to 350ml and use hot water (just about too hot for your hands). This will speed up the proving time. Prove in the oven at around 80C also helps. Half teaspoon of VitC will help it rise too! By Mr Anthony Maximin 04 May 2014 | 11:17 UTC Rating: CakeCakeCakeCakeCake I have not tried to make bread since school days and that's… a few years ago. I am delighted with the way my first loaf in decades has turned out. The dough was wet so `i added a little flour and estimated how much of the other ingredients to add. I proved it in a large ceramic mixing bowl but noticed it was not keeping warm so I warmed the bowl every 10 minutes or so on the hob. It looked great and tasted delicious. Love this recipe Just giving it another go now. « Previous | 1 | 2 | 3 | Next »