Mix to a clear dough and stand at an ambient temperature for 12 hours covered. Finished dough temp 21oc.
Spelt wholemeal flour
Over night sponge
To produce the main dough you need to hydrate the bran in some of the flour to make it supple (this is called a flying sponge). You do this by setting down 20% of the flour in the main recipe, all of the yeast and some of the water to make a creamy batter. Once blended, stand in the corner of the kitchen for about an hour or until it drops.
Place the "main recipe" ingredients into the mixing bowl and develop until clear. Add the flying sponge and develop as before, then add the over night sponge and continue to develop until silky.
Place into your proving box, covered to avoid skinning and stand at an ambient temperature for one hour.
Tip out the dough onto your work surface dusted lightly with flour. Press out the dough slightly and then fold the dough into three by gently stretching it from the bottom to the middle and then from the top to the middle, place back into the covered box. Stand in bulk for a further 30 mins.
Take out of the box and scale off into you required weights. Hand up, put to one side covered for 20mins to recover then proceed to mould into your final shape.
Final proof will only be about 30 mins depending on you ambient temperature, but the product prefers to be slightly under proved and will perform better if taken earlier rather than later.
An alternative is to use the white sponge above and add it at only 25% of the main dough. Follow the above recipe for the final dough, but remember to add 8% more water to the final dough stage and 0.5% more yeast.
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.
Add a recipe & get 5% off
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.