YES, we are creatures of habit. Everyone has their favourite spot for coffee, preferred restaurant for a night out with friends and a much loved retail store to shop. For chefs it’s no different!
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We have our favourite suppliers of produce - the butcher, the baker, and the fruit and veg merchant. Even though I am not a local I have oiled (the best virgin olive) my preferred supplier list for more than 20 years.
These are my places I go to because I know I can rely on them 100 per cent, and in good economic times and bad economic times I stick by them.
The marketing gurus always tell us to value our clients for the long term, so instead of looking at a weekly spend of say $120, over the 12 months that’s a spend of over $6000.
I suppose it doesn’t seem all that big a customer really. But 20 years of custom translates to about $125,000 and that is some serious money in any one’s terms.
But sometimes a wrench in circumstances, a business decision on a supplier's part, leads you to part with one of your favourites; it can be a very hard choice in the loyalty stakes. But life goes on, I suppose.
This week I thought I might share some of my 20-plus years of baking and revisit the art of bread making. As you know I love preservative-free, good-quality baking and this recipe for spelt bread is awesome!
It’s simple and fills the kitchen with that divine smell of freshly baked bread.
It is important to note that spelt flour proves quicker than regular wheat flour so make sure you are ready to bake it the minute it has doubled in size.
Mynette's spelt bread
Ingredients
500g white or wholemeal spelt flour – I prefer wholemeal
½ tsp salt
1 tsp dry yeast
1 tsp sugar
300ml warm water
1 tbsp vegetable oil (olive preferred)
Method
In a large bowl mix together the flour, salt, yeast and sugar.
Make a well in the middle with the flour mix and add the warm water.
Dip your fingers into the water and gently bring in the flour sides until all flour is mixed and looking a little rough.
While it is still rough, add the oil and then knead well until it feels smooth and pliable.
Leave the dough in the bowl and cover with a cloth in a draught-free place, to double in size.
Once doubled, turn the dough on to a floured surface and knead firmly for several minutes.
Shape the dough into desired rolls, cob loaf or place into an oiled bread tin.
Cover again and leave to rise for approximately 25 minutes in a warm place.
Bake in a preheated 200C oven for 35 to 40 minutes.
Serve warm with extra virgin olive oil and Café Essence dukkah, or slice when cooled and serve with fresh butter.
This bread is vegan and soy free.
Until next time, happy cooking, and remember – good-quality food takes time!