Spelt English Teacakes
Servings: 4 large teacakes
Ingredients
- 150ml (½ cup + 2 tbsp) milk
- 35g butter (softened)
- 240g (2 cups) spelt (see note 1)
- 1 tbsp sugar
- ¾ tsp cinnamon
- ⅛ tsp ginger
- sprinkle coriander
- sprinkle nutmeg
- 7g (2¼ tsp) yeast (see note 2)
- 75g (½ cup) sultanas or raisins
Instructions
- Heat the milk, just until it is lukewarm (I give it a quick burst in the microwave).
- Pour into a standmixer (or bowl).
- Add the other ingredients, apart from the dried fruit.
- Using a dough hook, set your stand mixer going. If you are not using a stand mixer, knead the dough on a floured surface for about five minutes and skip to instruction number seven.
- Need for around two minutes, then add in the sultanas.
- Knead again for around five minutes. The dough will be slightly tacky, but will easily drop off the hook when you pull it gently.
- Give the dough a couple of kneads by hand, just to make sure the sultanas are evenly distributed.
- Cover the bowl with clingfilm and leave in a warm place to proof for around an hour (or until the dough as double in size).
- Pre-heat the oven to 190℃ (375℉).
- Pour the dough out onto a lightly floured surface, and divide the dough into four pieces weighing around 130g (4½ oz) each.
- Roll each piece until it is nice and round and then place on a baking tray.
- Using your fingers, press down to flatten each ball (make sure you leave plenty of space between them).
- Cover with a tea-towel, and leave to rest for 30 minutes.
- Brush with a little milk and bake for around 12-14 minutes, until the tops are a deep brown. Keep an eye on them, as you don't want them to burn.
- Remove from the oven and allow to cool completely. Then, cut one in half, pop it in the toaster, and slather with butter (see note 3).
Notes
Please note: I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- You can use all-purpose or even bread flour in place of the spelt. Just use the same measurements as specified.
- In Sweden we have something called dried yeast. It is used both in warm liquid to proof and also added directly to flour. I am aware that the US has two options for dried yeast, and I believe instant yeast is the most similar for the purpose of making this particular bread.
- As with most spelt bread, the freshness of the teacakes quickly deteriorates. If you are planning on toasting them, they will sit on the counter top for a couple of days without any problems, but any longer (or if you want to eat them un-toasted), I would always recommend leftovers to be frozen.
