- 500g Spelt Flour
- 1/2 teaspoon Sugar
- 10g Sea Salt
- Rapeseed Oil
- 7g packet of dried yeast
- 310ml lukewarm Water
- some Wild Garlic & Walnut Pesto
If you use a traditional Basil Pesto with Olive Oil, try changing the Rapeseed Oil to Olive Oil when it comes to kneading the bread. Think of it as the baking equivalent of not wanting to mix your cross-ply with your radial tyres.
The obvious thing is to first make yourself a batch of Wild Garlic & Walnut Pesto. Once you are happy with that, put your Spelt flour in a bowl, then the Sugar & Salt to one side and the yeast to the other.
Add your water, and mix it together with your scraper.
Use one hand to bring it all together, cleaning the bowl with the dough.
Put a little Rapeseed Oil on your work surface, and put your dough onto it.
Knead for 5 minutes until it stops being sticky and becomes a silky smooth bowl of lovely Spelt dough.
Lightly oil your bowl with Rapeseed Oil, put your dough in the bowl & cover with a clean tea towel.
Leave for 1 hour to rise.
After it has risen (or doubled in size), tip it out onto your work surface (no flour) & knock out the air gently.
Weigh your dough in grams, divide the amount by 30. (This batch weighed 815g, so mine came to just over 27g each).
Tear off pieces of dough and weigh them, 27g (or whatever your amount comes to but it will be near enough) at a time.
Quickly roll each piece into a ball and place on a baking tray covered in baking paper (see photos) – 15 to a tray.
Leave for 30 minutes.
Press your thumb into each ball of dough & add 1/2 teaspoon of your Pesto.
Leave for another 30 minutes to allow the dough to rise up a little more.
Heat your oven to 220°c.
Place a tray in the bottom of your oven, pour in a little water and allow 5 minutes for the water to heat and create steam.
Place your trays of Pesto Spelt Bread Shots in the oven & bake for 10 minutes.