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Spelt linseed & sunflower seed bread

Delicious & quick loaf - wheat free, low GI, with omega 3. Great with nut butter - or anything on top!

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300g Shipton Mill Organic white spelt flour,

175g Shipton Mill Organic wholemeal spelt flour,

25g hemp powder (optional - adds protein and lowers GI index)

if not using hemp just use

10g Bioreal Organic dry yeast,

10g salt,

2tbsp flax seeds,

1 tsp molasses (or honey, agave syrup, maple syrup, coconut blossom syrup)

325ml tepid filtered water,

Generous handful of sunflower seeds.

Heat fan oven to 250 degrees celcius


1. Place dry ingredients in mixing bowl.

2. Add molasses & water & bring dough together in bowl.

3. Once no dry flour left, bring onto clean surface & knead for 10-15 minutes until achieve the "window pane stretch"

4. Put back in bowl & cover with shower cap / bag / cling film

5. Leave to prove for an hour - will rise by 1 1/2 times

6. Chafe / shape if using banettone & place in banettone or place in greased tin / lekue bread maker.

7. Slash top, brush with water, sprinkle sunflower seeds on, then brush again with water.

8. Leave for 30 minutes covered with shower cap / bag / cling film.

9. Put a ceramic dish of water in bottom of oven, put bread on tray or in bread maker / tin in over for 10 minutes at 250 degrees celcius.

10. Turn oven temperature down to 220 degrees celcius and back for further 10 mins

11. Take out of oven remove from tray / tin / bread maker and put back in for 5 mins "naked" to get a crispy bottom (optional can just leave in for 15 mins at stage 10.)

I used a lekue bread basket for this loaf which was much easier as no chafeing / shaping required & less mess!

Added by: Helen Lancashire

Tags: Bread Spelt Stoneground

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Shipton Mill Cookbook – A Handful of Flour

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A Handful of Flour

“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.

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