Andrew and Leonie Workman grow, mill and package organic/bio rye, spelt and wheat from their farm in Dunany, in Louth, servicing a desperate need for good quality flour and grains in Ireland.
There has been an increasing interest in spelt in Ireland, which has seen bakers all over the country struggle to supply the demand.
The Workmans are being supported in their efforts by bakers and chefs, who are making spelt products with the flour and grains from Dunany.
Irish Spelt Bread
250 g strong white flour 230 ml milk or whey, warmed 200 g wholemeal spelt flour 50 g spelt berries, soaked for an hour in 100 ml water, drained 20 g yeast 20 g honey 10 g salt Butter, for greasing
Dissolve honey and yeast in milk or whey. Add to flours, knead for ten minutes into a smooth dough, working in berries at the end.
Desired dough temperature 25°C.
Leave to rise at for an hour.
Degas, leave to rise for a further hour.
Divide into two equal-sized loaves, place on buttered tray, leave for 30 minutes.
Preheat oven to 200°C oven.
Bake for 30 minutes.
Spelt Berry Salad
Chef and food educator Dermot Seberry devised this recipe to promote spelt berries.
Soak 250g of berries in 1.5 litres of water overnight.
Rinse, then simmer in 1.5 litres of vegetable stock for one hour.
Drain and leave to cool.
In a separate bowl add a selection of ingredients, to give colour and texture.
For crunch, 1 stick of finely diced celery, carrot and bell pepper.
For softness, 10 halved green grapes.
For pop, 1 tbsp of capers.
For aroma and flavour, chopped fresh chives, fresh mint, crushed garlic.
For tang and zing – a squeeze of lemon juice, lemon zest and a good pinch of salt.
For bite, a small sprinkle of dried chilli flakes.
For presentation and garnish, use the purple flower petals from the chives and pomegranate.
Mix in cooked berries and leave to marinate for five minutes.
The story of Dunany spelt is featured in TASTES OF EUROPE.
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