¼ cup / 60 ml lukewarm water 2½ teaspoons / 7 g / ¼ oz. dry yeast 1¾ cups / 415 ml lukewarm water ½ cup / 120 ml milk or plain yogurt 1 tablespoon / 15 ml molasses 8⅓ cups / 1 kilo / 2 lb + 3¼ oz. white spelt flour 1 tablespoon / 18 g sea salt 1 tablespoon / 7 g butter for preparing the pans
1. In a large mixing bowl, dissolve the yeast in ¼ cup lukewarm water and allow to stand for 10 minutes until bubbly. Add 1¾ cups lukewarm water, yogurt and molasses. Kneading by Hand: add the flour and salt to the wet ingredients. Stir until the mass is “shaggy” and becomes too difficult to stir. Tip onto a floured surface and knead for 7 to 10 minutes, adding as little flour as possible, until the dough is smooth and elastic. (The dough will be softer and stickier than wheat-flour dough.) Kneading by Mixer with dough-hook attachment: add the flour and knead on low speed for 4 minutes. Add salt and knead on low speed for one additional minute. Kneading by Food Processor with 14-cup-capacity: place flour and salt in food processor bowl. With the machine running, slowly pour in liquid ingredients through the opening in the lid, and process until the mixture comes together in a ball. Continue processing for 1 minute.
2. Place the dough in a large, oiled bowl. Cover tightly and allow to rise in a warm, draft-free place for about an hour, until it has risen to 1½ to 1¾ its original volume. Do not over-rise.
3. Scrape the risen dough onto a floured surface and divide into 2 equal portions. Form into round loaves, dust tops with flour, and place onto buttered 8” or 9” (20 cm or 24 cm) diameter pie pans. If you are using loaf pans, butter two pans, approximately 8” x 4” x 3” (20 cm x 10 cm x 7.5 cm) in size, place loaves in the pans and dust the tops with flour.
4. Slash loaves shallowly, if desired. Slash round loaves in a cross-hatch pattern. For loavees in loaf pans, slash lengthwise down the center of the loaf. Cover loaves with a floured cloth.
5. Preheat the oven to 375° / 190°C / Gas Mark 5 for at least 30 minutes. Allow loaves to rise until they are 1½ to 1¾ times their original volume. If using loaf pans, rise until the tops of loaves have risen ½” (1 cm) above the rims of the pans.
6. Bake at 375°F / 190°C / Gas Mark 5 for one hour, until the loaves are brown and have shrunk a little from the sides of the pan, or until the internal temperature of the loaves reaches 205° F / 96° C. Remove from pans and cool on racks. Bread may be frozen when completely cooled.
Our fig, spelt and pumpkin seed flour blend is made using sun-dried Calimyrna figs which are prized for their natural sweetness and flavour, grown near the ancient city of Ephesus in Turkey. Harvested by hand....
Based on a Panasonic sd-zb2502 wholemeal loaf recipe. Makes a perfect, delicious loaf with or without seeds. This loaf has a slight nutty taste from the rye flour and makes the loaf slightly more substantial than a standard wholemeal loaf with without the real heaviness of a rye loaf
Tasty and springy textured loaf. It's taken some experimentation to get a spelt and rye recipe to work in my Panasonic SD254, which doesn't cater for these flours. But the following recipe produces great loaves baked on the wholemeal rapid setting. I weigh the water for more accurate results: 1gm= 1ml
An easy and delicious pizza base that tastes great with any toping you like. Needs few hours to prove so it's best to prepare the dough in the morning.
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