What to do with leftover speciality, rye and wholemeal flour
When you have small amounts of different types of flour left over and not sure what to do with them, they can be mixed together to give a flavoursome loaf.
This is a modified wholemeal bread recipe, but with a mix of four types of ‘leftover’ flour. The addition of the rye and spelt flours add their own flavours to the overall flavour of the bread. The resulting loaf is slightly denser than a white/wholemeal mixture and the amount of liquid is reduced slightly as the spelt does not absorb as much water.
1 ¼ teaspoon fact-action yeast
200g strong white flour
75g Stoneground Organic Wholemeal Flour
75g Organic Dark Rye Flour
75g Organic Light Rye Flour
75g Organic Spelt Wholemeal Flour
1 ½ teaspoon sugar
1 ¼ teaspoon salt
310 ml water
Used a Panasonic bread maker (SD-2500/2501) for making the dough using recipe number 17/18, which has a 3 ¼ hour time setting. However, the dough is removed after ~3 hours and kneaded before placing in a 3 lb loaf tin and allowed to rise for approximately 1 ½ hours before baking.
First make the dough. Put the dough ingredients in the bread pan, yeast first and then the flour, sugar, butter, salt and the water. Select Menu 17/18 (SD-2500/2501) and then start.
Before the program has finished (~3 hours), turn out the dough onto a lightly floured tray Knead the dough and then place in a baking tin (3 lb used). Sprinkle the top of a dough with any flour left on the tray if wanted. Place in a warm place until it has risen above the top of the loaf tin. Preheat oven to Gas 6. Bake for 20 minutes and then turn loaf tin around and bake for a further 15-20 minutes and remove from oven.
Added by: ljw
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.