Green peppercorn spelt loaf

Tuesday, 19 November 2013
This is the last in my series of breads taken to a department do.  The other two can be found at Cheese and herb wholemeal spelt loaf and at Sundried tomato and parmesan loaf.

I've talked before about green peppercorns and how my Dad introduced me to them in some amazing little rolls.  I still can't emulate them but this is another attempt.

Stats: - whole loaf - 37 propoints, 1/8 of a loaf - 5pp.

300g wholemeal spelt flour
10g baking powder
5g salt
10g green peppercorns, bashed in a pestle and mortar
260ml buttermilk

Pretty much the same as the other named spelt loaf.

Preheat your oven to gas mark 8 with the baking tray in the oven - this helps to cook the base of your loaf.  Add all of your dry ingredients to a bowl and mix.  Add the buttermilk and incorporate - this is a little by feel/eye - but the dough will be a little wetter than you might expect it to.

Put the loaf on a baking tray and use a knife to make a deep cross across the top.

Heat in the oven for twenty minutes, or until the loaf is all cooked - the middle is the last bit to cook, so check to see if it still looks doughy there.

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