SHOW ALL IMAGES
White Spelt Flour (3 1/2 cups)
Sea Salt (1/2 tsp)
Active Dry Yeast (1 tsp)
Vanilla Powder (1/2 tsp)
Dried Currants (3/4 cup)
Ground Cinnamon (2 Tbsp)
Ground Allspice (2 Tbsp)
Whole Cloves (1/2 tsp)
Ground Nutmeg (1/2 tsp)
in a bowl.
Water (1 1/3 cups)
and stir to form a sticky dough. Once combined, cover with a clean, damp tea towel, and set aside in a warm corner overnight, at least 12 to 24 hours.
Once dough is ready, place on a floured surface, and pull dough together with your hands. For a loaf version, place rounded dough into a clean, floured tea towel, and let sit 1 to 2 hours more.
If you're making buns, cut dough into 8 even pieces, and roll into balls. Place on a paper-lined tray, cover with a clean tea towel, and set aside to rise for 1-2 hours. While dough is rising, preheat oven to 480 degrees F (250 degrees C).
Place Dutch oven inside oven with lid on for 30 minutes. Mix the
Spelt Flour (1/2 cup)
Water (1/4 cup)
to form a sticky paste. Pipe paste over the buns in a cross shape. Remove Dutch oven from oven, flour bottom, and place dough inside.
Replace lid on Dutch oven, and return to hot oven. Bake 30 minutes covered, then 15 minutes uncovered. Remove from oven, and brush with
Honey (3 Tbsp)
while they're still hot. Transfer to a wire rack to cool.
Serve with some butter and tea. Enjoy!
Rate & Review
TagsVIEW MORE TAGS VIEW LESS TAGS
Orange, Pistachio & White Chocolate Shortbread
Watermelon, Strawberries, Pistachios, Honey & Mint
Super Cacao & Banana Shake
Vegan Coconut Salted Caramel
Raspberry and Vanilla Chia Jam
Tomato, Ricotta, Kale & Basil Lasagne
Quick & Healthy Christmas Pudding
Salted Honey & Almond Toffee with Dark Chocolate
Pineapple, Cucumber & Mint Blend
Cacao Wonder Balls
Spiced Poached Pears with Salted Caramel
Spiced Chocolate Shortbread
Raw Vegan Carrot Cake
Berry Buckwheat & Hazelnut Crumble with Fresh Mint
Torn Buffalo Mozzarella with Tomatoes & Fresh Basil