Tomorrow I’m hosting a lunch for a very old friend of my mom. Since my mom’s passing I’ve not seen this friend but we’ve kept in contact through mail and Facebook. I’m so excited for her come to tomorrow and to meet my mom’s grand kids. For the lunch I will serve a seitan pot pie with a side of mixed green arugula salad and aromatic saffron bread. Saffron to me is Swedish Christmas and since we’re still in the Christmas spirit I though it would be a great addition to the lunch.
2 1/2 cups white spelt flour (maybe more)
1 1/2 cups whole wheat spelt flour
1 package dry active yeast
1 1/2 cups warm water
1 tbs olive oil
1 tbs salt
1/3 cup agave nectar
1/2 tsp saffron
Combine both flours, yeast and salt in a large bowl or kitchen aid. Blend warm water with saffron until dissolved. Add olive oil and agave nectar and add slowly to large bowl a little at the time until completely combined. Work dough for at least 5 minutes and the dough “lets” go of the bowl. Add more flour if dough seems sticky. Cover bowl with a towel and set in a warm place to rise for 2-4 hours. Place dough on a surface sprinkled with a little flour and knead dough for 5 minutes. Make two loafs and place in greased loaf pan cover with towel and leave to rise for 1 hour. Preheat oven to F400. Use a sharp knife to slice across the loaf tops a few times. Bake for 25-30 minutes. Let loafs cool before attempting to remove from pans.