Cheesy Spelt and Pecan Bread

Cheesy Spelt and Pecan Bread

Cheesy Spelt and Pecan Bread
I have mused frequently on this site about how often I am making my own bread...

I love the process of it, the joy of kneading, the smell of the baking bread and satisfaction of knowing exactly what goes into it. Spelt Bread is kinder on my tummy than wheat bread and I have been making it more and more frequently. 

This loaf came out of the desire to have a savoury yet indulgent treat that could be gobbled up with dips and cured meats...
I have suggested blue cheese in this recipe as I enjoy the salty, musky flavour, however if you are not a blue cheese fan, please use your personal favourite*. 

Cheesy Spelt and Pecan Bread500 grams white Spelt Flour or wholegrain Spelt Flour (or half and half)
½ teaspoon salt
1 tablespoon quick acting yeast
1 ½  teaspoons honey, golden syrup, maple syrup or treacle, warmed for a few seconds in the microwave for easy pouring
About 3 tablespoons blue cheese torn into chunks
1 cup pecans
300ml warm water
1 tablespoon olive oil
1 tablespoon nigella seeds

Preheat oven to 200°C

In a large bowl mix together the flour, salt, and yeast, keeping the salt separate from the yeast until the liquid is added.  Add the water and honey and roughly mix it into the flour.
Add the oil and knead well until it feels smooth and pliable – stretching the dough out in front of you and rolling it back until it is springy and soft. 

Once the dough is soft, cover with plastic wrap and leave in a warm place until it doubles in size (about an hour).
Turn dough out onto an oiled surface and knead the dough firmly for several minutes, incorporating the pecans and cheese as you go.
Shape the dough and put it onto an oiled baking sheet.

Leave dough to rise for at least 30 minutes in a warm place – spelt is a bit of a cantankerous grain and needs time to really come into its own.  Once fully risen, brush the top of the loaf with a little extra oil, and sprinkle on the nigella seeds then bake in a hot oven for  35-40 minutes.

This bread does need to cool completely before you eat it, sorry.  The smell of warm bread drives my tastebuds crazy, but it is worth the wait!!

*I have since remade this bread a couple of times and havarti cheese with pecans is a revelation!!