Mixed Spelt Loaf


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.

Tags: Bread Spelt

Added by: Richard Dockett

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