We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

100% Emmer flour loaf

Lovely, full of flavour wholemeal loaf, very tasty. I have never used this flour before but I wanted to try it on its own rather than mixing it with another flour.

Like this? Share it with your friends.


Report abuse

I usually use 350g of water to 500g of flour but I'd read that its not the same as other flours so I used 325g as a trial. Its sticky to work with (not as much as rye) and so after initial mixing I let it autolyse for 40 minutes before starting to work it. I always work the dough the same way as Richard Bertinet but I found I needed to do this more gently or the dough broke up. I added no flour on the worktop and used wet hands to help prevent the dough sticking to my hands. Will certainly be ordering this flour again.

Ingredients

500g emmer flour

7g sea salt

7g yeast

325g water

Method

Mix all ingredients together in a bowl then cover with a damp cloth for 40 minutes.

Turn out onto an unfloured worktop and with wet hands gently lift the dough and fold it over. Then keep repeating this process gently pulling the dough towards you, the resistance from it sticking to the work surface helps it stretch, as you lift it turn it through 90`.  After a few minutes it starts coming together and you are able to lift and stretch it a little further before folding it on itself to trap the air.  After 10 minutes of stretching and folding place dough on a lightly floured work surface, gently stretch it out and then fold it in on itself it make a tight ball.  Place in a covered bowl to rise.

When doubled in size, turn out onto a lightly floured surface, stretch and fold into a shape for a 2lb tin, treat the dough gently or all the air will be lost. Cover and leave to rise until it's showing above the tin side.

Place a metal tray in the bottom of the oven and preheat oven 220 centigrade, gas 7. When loaf looks ready dust with flour and slash top. Carefully pour 250ml of hot water onto metal tray in oven to add some steam and place loaf on middle shelf.  Bake for 40 minutes or until baked.

 

Added by: Roy Barker


Tags: Bread Emmer

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...