In the meantime though, we also have been travelling, and we enjoyed some really nice bread and some great cinnamon swirls in Norway, on which I really should elaborate a little bit more. The only bread I didn't find too convincing (but I would need to test more to say if that is typical or just bad luck in 2 occasions) was the bread they use for sandwiches, which is thick cut and soft. Apart from that, I do have to say the Norwegians know a thing or two about bread!
But back to our own 'project of the week':
We took 300 grams of spelt, approx. 100 grams of strong white flour. 2 table spoons of honey, 1 teaspoon of salt, 1 teaspoon of olive oil. 1 dried & smoked chipotle chilli and one fresh green cayenne chilli. One teaspoon of spanish paprika powder. Mix all well...
If you think the yeast is missing, wait! Here it comes, but this time we used 'proper' yeast, so we had to mix it with hot water and some sugar (follow the directions on the tin) to 'activate' the yeast.
Once that's done, after 15 minutes, add this to the dough mix and knead it into a nice looking dough.let it rest for 1 hour in a warm place, covered by a wet tea towel, then take it out and work it well before putting it back to rest for another 30 minutes. Make some cuts to the surface (I choose a wavy pattern this time, but that of course is artist's licence) and then it goes into the pre-heated oven (210 degree) for 20 minutes. Actually, though it was already nice and crispy on top, the bottom was still a hint soft, so we gave it another 5 minutes. And this is the result...
The bread turned out to be as expected pretty spicy, and it's particularly nice with either butter or Nutella... I guess that combination is slightly reminiscent of the Mexican 'Mole'...
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