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Mixed Spelt Loaf

Using a mixture of White and Wholemeal Spelt, this yeasted bread is proved in a Banneton.

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250 g each White and Wholemeal Spelt Flour

325 g Warm Water

25 g Olive Oil,

10 g Instant Yeast

10 g Salt


Mix ingredients together except salt. Rest for 30 Minutes.

Add salt and knead for 6-7 minutes at low speed, or 10 minutes by hand. Put oven with baking stone on at 220°C to heat.

Cover dough and allow to rise until doubled in volume.

Knock back and shape, place in a floured banneton. Cover with a cloth

Allow to prove for about 30 minutes,

Turn onto a floured peel and slash, bake for 25 minutes with steam, then 15 without.

Allow to cool before slicing.

Added by: Richard Dockett

Tags: Bread Spelt

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Hi Toni, sorry about the technical language, I'll go through the points one at a time. I use an unglazed quarry tile as a baking stone, basically its just to store heat and help crisp the base of the loaf, like you would cook a pizza on. It also helps keep the oven temperature constant. You put it in the oven and warm it for at least an hour before baking. I cover my dough whilst rising using large plastic tubs with lids, but you can use anything like cling film or a tea towel over a bowl. It just keeps a skin from forming as the surface would dry out. Knocking back after the first rise releases gas and helps redistribute the yeasts ready for a second rise. A banneton is a specially shaped basket so the dough rises in the shape you want. You could use a colander lined with a floured tea towel. (I used to) Allow to prove means give time for the dough to rise and flavour to develop. A floured peel is the thing I use to transfer the dough into the oven, it's shaped like a spade, it's floured so the dough doesn't stick. I put a small pan in the oven and fill it with boiling water when I add the dough it helps in crust formation. I hope this helps, if theres anything else you need to know, just ask. Happy baking. Richard.

Mr Richard Dockett 03 August 2015


Hi I am new to bread baking and would love to give this recipe a go but there is so much lingo I don't understand in this! Please help! What is a baking stone? What do I cover the dough with? What do you mean by 'knock back' and shape? What is a banneton? 'Allow to prove'?? 'Floured peel'?? And how do I bake with steam?? Haha!! I'm so clueless. If you can help me out I would appreciate it thanks, Toni

Toni.Mason 02 August 2015


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