Chris J L Young

Hairst Breid

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Preparation info
  • Makes

    3

    large loaves
    • Difficulty

      Medium

    • Ready in

      10 hr

Appears in
Slow Dough, Real Bread
Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

Jim originally created this loaf for the Dunblane Spring Fling in 2010. The idea was to include as many typically Scottish and locally produced ingredients as possible. It’s a dark and dense bread, which emerges from the oven almost black thanks to its honey and egg wash.

Ingredients

For the Pre-Ferment

  • 400g/14oz/3⅓ cups wholemeal/wholegrain spelt flour

Method

  1. Mix the pre-ferment ingredients together, cover and leave at room temperature overnight.
  2. Add the dough ingredients to the pre-ferment and mix thoroughly. Knead the dough until it is as smooth and stretchy as it can be, given the inclusion of flakes and bran. Return it to the bowl, cover and leave to prove at room temperature for about 4 hours, or overnight agai

Photos