One of my besties just got back from a weekend in Sweden and brought with her goodies to spoil little old me. Beautiful birdie placemats from family run weavers Ekelund and Secrets of Scandinavian Cooking… Scandilicious by Signe Johansen, both of which are completely new discoveries to me.
I am not really a fan of sandwiches for lunch, not the supermarket kind anyway, which are stodgy with very little filling and way too much spread. Signe’s Smørbrød (or open sandwich) recipes have been a revelation, with goat’s cheese and radish or gravlax and beetroot, now a firm favourite in my lunchbox.
Spelt flour features heavily in the book, I decided to bake some Oatmeal Bread to make my lunches 100% authentically Scandilicious. Now christened ‘porridge bread’ at Crumpet Cottage, the loaf turned out chewy, moist and light, just as promised.
To make one loaf:
1 tbsp treacle
225g wholemeal spelt flour
225g refined spelt flour
2 tsp salt
7g of dried yeast
1 beaten egg
1. Heat 250ml water until simmering, add the butter and treacle, when melted stir in the oats.
2. In a separate bowl, sift together the flours, salt and yeast.
3. Make a hollow in the dry ingredients and add the oat mixture, gradually start to add 125ml of lukewarm water until the dough comes together as you stir (you may not need all the water).
4. Knead the dough for 5 mins, then cover and let it rise, somewhere warm for 45 mins.
5. Knock back the dough, pop it in a greased 2lb loaf tin and let it rise again for a further 30 mins or so.
6. Preheat the oven to 220°C.
7. Bake the loaf for 15 mins, then turn down the oven to 180°C for a further 25-30 mins.
8. Let the loaf cool for 10 mins in the tin, then turn out onto a wire rack.
- Miss C x