The author of Cloud Atlas and The Bone Clocks starts his day with toasted homemade spelt bread.
Makes 1 loaf
Mix 5g (about 1 tsp) dried active yeast with 300ml tepid water and 1 tsp honey. Leave for 10 minutes to develop a frothy head, then whisk in 2 tsp olive oil. Stir into 500g spelt flour and 10g fine salt, and mix to a soft dough. Knead for 10-15 minutes, then place in a clean bowl, cover and leave somewhere warm for an hour or two until doubled in size. Knock back using your knuckles; cover and leave to double in size again.
Shape and place in a lightly greased 500g loaf tin, leave to double again (30-45 minutes), then dust with flour. Bake for 10 minutes in an oven preheated to its highest setting, then lower heat to 200C/390F/gas mark 6 and cook for 25-30 minutes, until the crust has darkened and the bottom sounds hollow when tapped. Leave to cool for 30 minutes, then transfer to a rack.
Guitar hero, recession fears, faster product cycles ... top industry execs discuss looming challenges at NAMM's Breakfast of Champions.(2008 NAMM SHOW REPORT): An article from: Music Trades
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