Hairst Breid

Name: Hairst Breid
Prep time: 9 h
Cook time: 40 min
Total time: 9 h 40 min
Yield: Makes 3 large loaves
Cuisine: Scottish
Ingredients: 70g/2½oz/1 cup wheat bran; 50g/1¾oz/⅓ cup honey; 50g/1¾oz/2½ tbsp barley malt extract; 17g/3 tsp fine/table salt; 70g/2½oz/⅔ cup oat bran; 20g/1 generous tbsp honey; 1 egg; butter for greasing or flour for dusting; 600g/1lb 5oz/5 cups wholemeal/wholegrain spelt flour; 70g/2½oz/5 tbsp rye sourdough starter; 240g/8½oz/1 cup water; 400g/14oz/3⅓ cups wholemeal/wholegrain spelt flour; 70g/2½oz/¾ cup oat flakes; 70g/2½oz/¾ cup barley flakes; 150g/5½oz/⅔ cup buttermilk; 300g/10½oz/1¼ cups water

Preparation info

Makes
3
large loaves

Difficulty
Medium
Ready in
10 hr

Appears in

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

Mix the pre-ferment ingredients together, cover and leave at room temperature overnight.
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

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