An Every Day Wholemeal Spelt Bread

I love this basic spelt bread. I always have a few slices in my freezer for days where I might have no time to make a lunch. It goes great with so many things including banana, hummus and smokey muhammara dip.

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It keeps fresh for about two days but after that you can toast it for up to four days. I like it sweet so I add a little extra sweetness. Again, it’s all about how you like to taste things so go with your taste buds!

What you’ll need:

  • 500g wholemeal spelt flour
  • 1/2 teaspoon of salt
  • 1 teaspoon of fast action yeast
  • 1 teaspoon of sweetener (you can use sugar, I used agave and doubled the quantity, as if I’m not sweet enough)
  • 1 tablespoon of vegetable oil
  • 400ml of warm water

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Method:

Pour the agave into the warm water and stir it to mix. In a large bowl add the flour, salt and yeast and mix well. Once you’ve slowly added the water and have mixed it well add in your oil. Kneed the dough well until it feels smooth and pliable. Turn the dough into a bowl and leave for about an hour in a warm place. You want the dough to double in size. Preheat your oven to 200°C

Turn the dough out onto a lightly floured surface and kneed firmly for several minutes. Shape the dough and add it to an oiled baking tin. Set aside to rise again for about 20 mins before baking for 35/40 minutes. You’ll know it’s done as when removed from the tin the bread will sound hollow when you tap the bottom.

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Allow the bread to cool before slicing. Then add your favourite toppings!

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx

Muhammara (A Smokey Roasted Red Pepper and Walnut Dip)

On a recent trip to Istanbul my friends and I were blown away by the mezze plates and in particular this dip. Originally from Syria there are many slight variations of the recipe of muhammara but the addition of smoked paprika to this one really sets it apart. It’s winning combination of roasted red peppers, toasted walnuts, garlic and pomegranate molasses always surprises my dinner guests.

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What you’ll need: Serves 6 as a mezze

  • 2 Roasted red peppers with skins peeled
  • 1 cup toasted walnuts
  • Juice of 1/2 lemon
  • 1/4 cup of toasted breadcrumbs
  • 1 tablespoon of pomegranate molasses
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon of red pepper flakes
  • 1 teaspoon of cumin
  • 2 tablespoon of olive oil

Muhammara-dip

Method:

You have two options here, you can buy a jar of roasted red peppers and save yourself some time or you can roast and peel the skins yourself and save some shillings.

Preheat your oven to 180°C, add some oil to a roasting dish and heat in the oven for a few minutes. When the oil is hot enough remove the tray and add the red peppers skin side down. Keep an eye on them and turn once the skin has started to blacken and blister slightly.

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Remove the red peppers and give them a minute to cool before placing them into a plastic bag. This allows them to sweat and makes peeling the skin off much easier.

Leave the peppers to cool in the bag and roast the walnuts and breadcrumbs until they are golden. When the peppers have cooled remove the skins and place in a blender with all of the other ingredients. Depending on the texture you prefer you can add a little more oil and pulse for longer for a smoother, more creamy paste. Personally I like it dryer with more bite. Serve along side some flat breads as part of a mezze or on ciabbatta with avocado as a canape.

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Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx