I’ve got my posts completely out of sync now and have rather lost the plot on what I did when. But I was so excited at having made this chocolate chilli lime bread, that I had to post about it sooner rather than later.
Kneading is not my favourite pastime. It always seems to take a lot of time and creates a lot of mess in my rather small kitchen; this is the reason I don’t make wheat breads very often. I tried some of Andrew Whitley’s air kneading (that I learnt on his bread course); the mixture was very wet. However all of the chocolate kept flying out all over the cooker and floor, so I went back to managing as best I could on the work surface.
- Measured 450g wholemeal spelt into a bowl with 1 tsp sea salt (Cornish), 25g brown sugar and 9g organic yeast mix.
- Threw in about 1/2 tsp dried chilli flakes, 100g dark (70%) chocolate – roughly chopped and grated zest of 1 lime.
- Cut 1/2 of lime into thin slices and then cut the slices into bits then threw this in.
- Made a well in the centre and added about 375 ml warm water and the juice from remaining half of lime (the recipe actually stated 400 ml water, but I found even what I used made the mixture a bit too wet).
- Kneaded mixture as best I could for about 20 mins then placed into a floured dough basket. Put this inside a plastic bag and left in a warm place to rise for about an hour.
- Realised at this point that I’d forgotten to add the 50 ml of olive oil that was stated in the recipe – oh well!
- Turned out onto a lined baking tray and left to rise for a further 15 mins. Baked at the bottom of the oven at 220C for about 20 mins. When tapped bread sounded hollow which indicated it was done.