Using a mixture of White and Wholemeal Spelt, this yeasted bread is proved in a Banneton.
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
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Keep safe and well
The Shipton Millers