Monday, 11 June 2012

Short and Sweet

This is one of those recipes that was so yummy that it got inhaled before a picture was taken. But it was also so absolutely amazing that I couldn't possibly consider not posting it.

It's a 100% wholegrain pizza base. I know what you're thinking... Yuck. Stodgy... Heavy... My Dad said ''ugh let me go get my metal teeth". 

Well I proved them wrong. :) 

Here's a photo of all that remained the next day, toasted and transformed into a tasty pepper and pesto bruscetta.

100% Wholegrain Spelt and Kamut Pizza Base

  • 250g kamut flour
  • 750g spelt flour
  • 20g sea salt
  • 30g yeast
  • 4tbsp olive oil (this enhances the taste of the base and improves the texture)
  • 500g lukewarm water

1. Whisk together the yeast and oil in a large bowl. Slowly add the water. Leave to stand for 5 minutes

2. Slowly add the flour and salt until it forms a dough. Knead for 10 minutes on a floured surface.

3. Place the dough in a lightly oiled mixing bowl. Cover the bowl with a plastic bag (tie a knot at the side) or cling film and ensure it is completely covered so the dough doesn't catch a draught. Leave for an hour until doubled in size.

4. Knock the air out of the dough and seperate it into 5-7 balls depending on how large you want your bases to be. Roll the bases out really thin on a floured surface (they will expand like crazy so dont roll them thick!). Put each base on a tray that is floured or oiled. If you want a crisper base go with the oil but if you want a softer base go with the flour. This is essential so it doesn't stick. Leave the bases to rise in a warm place for 10 minutes.

5. Bake in the oven at 180 degrees for 10 minutes. Once again, if you want them crisper leave them longer and vice verse. But remember they will be going into the oven again when you put the toppings on so they will crisp a bit more then.

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