Einkorn Speckled Bread

Makes 1 loaf

Bread sweetened with fruits or berries and spice is traditional throughout the British Isles, and recipes vary according to local ingredients or customs. This recipe uses currants but our ancestors may have used hedgerow fruits & berries.

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Free from Soya, Dairy, Nuts

Vegetarian, Wholemeal

Ingredients

500g Doves Farm Organic Stoneground English Wholemeal Einkorn Flour
1 tsp Doves Farm Quick Yeast
1 tsp sugar
1 tsp salt
1 tsp mixed spice
300ml tepid water
50g lard or butter, melted
1 egg
150g currants (or blackcurrants or elderberries)

Oil a 1kg/2lb bread tin.
Put the flour, yeast, sugar, salt and spice into a large bowl and blend them together.
Stir in the water, and when everything looks craggy and lumpy, stir in the melted lard or butter.
Using your hands, gather everything together into a doughy mass.
Cover the dough bowl with oiled cling film and leave it in a warm place for the dough to double in size, which will take about an hour.
Beat the egg then knead it into the dough.
Add the currants or berries, kneading until they are well combined.
Shape the dough, pushing any exposed berries back into the dough and put it into the prepared tin.
Loosely cover the tin with the oiled cling film and & leave it to rise in a warm place for 40 minutes.
Pre-heat the oven.
Remove the cling film and bake for 35–40 minutes. You will know it’s done when the bottom sounds hollow when tapped.
Leave to cool on a wire rack.