White Spelt Party Bread

Name: White Spelt Party Bread
Ingredients: BASE; 250 g Doves Farm Organic White Spelt Flour; 0.5 tsp Doves Farm Quick Yeast; 0.5 tsp sugar; 0.5 tsp salt; 150 ml tepid water; 2 tbsp oil; TOPPING; 0.5 unit red pepper; 0.5 unit yellow pepper; 0.5 unit red onion; 6 small tomatoes; 2 tbsp black olives, stoned; 2 tbsp green olives, stoned; 2 tbsp pickled red cabbage; 1 tbsp rosemary; 2 tsp salt

Makes 1 tray bake loaf

This sharing bread is always fun to make and is an eye-catching party food. You can be creative with the toppings and swap them for things like sweetcorn, mushrooms, chopped ham or chorizo. If possible, I serve this bread slightly warm.

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Free from Milk, Egg, Soya, Nuts

Vegetarian, Vegan, Organic

Ingredients

BASE
250g Doves Farm Organic White Spelt Flour
½ tsp Doves Farm Quick Yeast
½ tsp sugar
½ tsp salt
150ml tepid water
2 tbsp oil
TOPPING
½ red pepper
½ yellow pepper
½ red onion
6 small tomatoes
2 tbsp black olives, stoned
2 tbsp green olives, stoned
2 tbsp pickled red cabbage
1 tbsp rosemary
2 tsp salt

Base

Put the flour, yeast, sugar and salt into a large bowl and blend them together.
Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
Using your hands, gather everything together into a doughy mass.
Knead dough in the bowl, or on a work surface, for 100 presses.
Cover the dough with oiled cling film and leave it in a warm place for the dough to double in size, which will take about an hour.
Line a large baking tray with parchment.
Knead the dough for another 100 presses then spread it out onto a baking tray.
Score the dough into 24 rectangles.

Topping

Slice the peppers, dice the onion, halve the tomatoes, chop the olives and drain the cabbage, making a separate pile for each.
Place a small pile of one topping in the middle of each of the 24 rectangles.
Scatter the rosemary and salt over the top and leave the tray in a warm place to prove for 30 minutes.
Pre-heat the oven.
Drizzle oil over the top.
Bake for 30-35 minutes until the dough is cooked and the toppings are sizzling.
Carefully slide the bread off the oven tray onto a cooling rack. Let it cool slightly and serve warm.

Equipment

28 x 38cm/11" x 15" baking tray, lined with parchment.

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

30-35 minutes

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