1.5 teaspoons rapid bake dried yeast
1.5 tablespoons sugar
130 gm wholemeal spelt flour
70 gm dark rye flour
200 gm white flour
0.5 tablespoons salt
2 tablespoons oil
288 gm water
Added by: David Press
For those who love their breadmakers, or want an easy wholemeal to use. Both easy to use and packed with flavour, it gives great all round results.....
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....
Spelt is an ancient grain closely related to Emmer. The origins of spelt can be traced to Neolithic times between 6000 – 5000BC.
Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.
Once malted, the rye grains are dried at a higher temperature which gives them a strong flavour. The skill of the maltster is in deciding at...
Our everyday loaf full of body and texture. We eat it as toast with peanut butter and as sandwiches - ham, cheese, mustard and salad or roast chicken, stuffing and mayo our favourites! Never fails for a chewy, heavily grained, substantial wholemeal loaf.
A rustic seeded loaf that goes well with cheese and pickle. It is adapted from an original recipe because I had run out of a couple of the ingredients but it worked well.
A delicious, chewy, satisfying nutritious rye bread packed with flavour from the added dried fruit and seeds.
A very simple way to enhance a basic white loaf. The sunflower seeds give this loaf a nutty edge. It is great for toast, savoury or sweet sandwiches.
Dark, dense and fragrant sourdough loaf, perfect with butter.
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Just made second loaf using your recipe. Both turned out beautifully. Thank you David
Peter Earl 01. 06. 2022 06:44:36
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