- 125 ml almond milk
- 125 ml lukewarm filtered water
- 60 ml olive oil
- 2 tbsp pure maple syrup
- 1 1⁄2 tsp instant dry yeast
- 260 g wholemeal spelt flour
- 260 g white spelt flour
- 3 tsp sea salt flakes
- 2 tsp ground allspice
- 125 g coarsely grated beetroot
- 70 g chopped walnuts
- 70 g dried Inca berries
- 1 tbsp olive oil, extra
- 1 tbsp white spelt flour, extra
1. Combine almond milk, the water, oil, maple syrup and yeast in a large jug. Stand in a warm place for 5 minutes or until mixture is frothy.
2. Meanwhile, place flours, salt, allspice, beetroot, walnuts, and Inca berries in the bowl of a stand mixer with a dough hook. Mix for 10 seconds to combine. With mixer operating on medium speed, gradually add the yeast mixture. Beat for 4 minutes or until dough is smooth and elastic.
3. Knead dough until smooth. Coat dough in extra oil then return to bowl; cover with plastic wrap. Stand in a warm place for 1 hour or until doubled in size. Punch the dough down then form into a round. Sprinkle a sheet of baking paper with half the extra flour; place dough on top. Cover with plastic wrap; stand in a warm place to prove for 30 minutes.
4. Meanwhile, preheat oven to 180°C ; place a pizza stone in the centre of the oven while heating.
5. Using a sharp knife, make four cuts on top of the dough, in a square shape without connecting the corners; sprinkle with remaining spelt flour. Slide dough off paper onto pizzastone.
6. Bake for 30 minutes. Increase oven temperature to 220 °C; bake for a further 10 minutes or until bread sounds hollow when you tap the base. Cool on a wire rack.
Bread is best made on day of serving but can be toasted after that. Slice, then freeze for up to 2 months.
Serve toasted bread spread with tofu “cream cheese”, matcha and a drizzle of maple syrup.