Читать книгу Slow Cooking: Easy Slow Cooker Recipes - Katie Bishop - Страница 23

PREPARATION TIME: 20 MINUTES

COOKING TIME: 6–9 HOURS

MAKES 1 LARGE LOAF

VEGETARIAN

Spelt has become rather a fashionable ingredient recently and spelt flour is now widely available in supermarkets.

2 tbsp vegetable or sunflower oil, plus extra for oiling

300ml (10fl oz) warm water

50ml (13/4fl oz) apple juice, warmed

1 tsp dried yeast (not fast-action dried yeast)

1 eating apple, cored and grated

Juice of 1 lemon

500–650g (1lb 2oz–1lb 7oz) spelt flour, plus extra for dusting

1 tsp sea salt

Oil a deep non-stick 1kg (2¹/₄lb) loaf tin and place a trivet, up-turned heatproof saucer or cushion of crumpled foil into the base of the slow cooker dish. Pour in enough cold water to come just below the surface of the trivet, about 200ml/7fl oz.

Mix the warm water, apple juice and yeast together in a large bowl and set aside for 10 minutes or until frothy.

Place the apple into a bowl, add the lemon juice and combine. Mix the flour into the yeast mixture, adding a small amount to start with and mixing well between each addition. When the dough begins to come together into a ball, transfer to a floured surface and knead for 5–10 minutes. Continue kneading, gradually adding the salt, vegetable oil and grated apple. Continue kneading for a further 5 minutes or until smooth and elastic.

Place the dough into the prepared tin and cover loosely with a piece of oiled foil, leaving room for the dough to rise, but tightly sealed around the edges. Place on top of the trivet, saucer or foil, in the slow cooker, cover with the lid and cook on low overnight or for up to 9 hours until firm to the touch.

Remove the tin from the slow cooker and allow to rest for 5 minutes. Unwrap and loosen the edges with the tip of a small sharp knife. Turn the bread out onto a wire rack and allow to cool.