This is a loaf inspired by the Hairy Bikers Big Book of Baking. I would highly recommend this book for a range of different bread recipes from around the world. This was simple to make and extremely satisfying – essentially a ready-made sandwich. While this is a Spanish inspired recipe (Pan de espelta con chorizo y jamón), I’m informed by a reliable source that in Portugal there is a similar type of bread which often also has cheese in it too so if you want to be a little more indulgent you could add a little cheese to the ham and chorizo.
Ingredients
450g wholegrain spelt flour plus extra for dusting
2 tsp baking powder
7g fast-action yeast (one sachet if you use these)
1 tsp salt
300 ml water
oil for greasing
75g s chorizo or salami (this could be sliced or chopped) torn into pieces –
100g sliced ham
Method
1) In a large bowl add the spelt flour, baking powder, yeast and salt into a large bowl and mix well.
2) Make a well in the centre and slowly add the water and mix together until the flour has been incorporated.
3) Spread a little flour onto the work surface and then knead the dough on this surface for around a minute or two. It’s important not to knead spelt flour for too long.
4) Put the dough in a bowl, and cover with cling film or a tea towel for around an hour or until the dough has doubled in size.
5) Pre-heat the over to 180oC/Fan 160oC.
6) When the dough has doubled in size, spread a little flour onto the work surface and roll out the dough to a rectangle shape that is about 20x30cm.
7) Sprinkle the chopped chorizo and ham evenly over the dough surface.
8) Roll up the dough gently, like a swiss roll and place the roll on a floured baking sheet (or on a tray lined with baking paper).
9) Bake for around 40-45 minutes until it is golden brown and sounds hollow when tapped underneath.
10) Leave to cool on a wire rack for at least 10 minutes before you start to slice it.
A Geographer's Kitchen 