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Spelt Loaf

Ideal for wheat intolerance! Delicious served warm or toasted lathered with butter.

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400g white organic spelt flour

100g wholegrain organic spelt flour

10g fast action yeast

12g salt

12g runny honey

350ml apprx tepid water

1 tsp flax seeds

1tbsp olive oil


Mix ingredients together then knead to form a good dough (not sticky). Cover and leave to double in size, for at least 2 hours, in an oiled bowl.

Once risen, knock back the dough and leave to prove in a floured proving basket for 1 to 2 hours.

Pre heat oven to gas mark 7

Turn out dough onto a well floured baking tray and bake for 15mins.  Then, turn down heat to gas mark 3 and continue to bake for a further 25/30 minutes until the base sounds hollow when tapped.

Hope you enjoy!


Added by: Paul Jauncey

Tags: Bread Spelt WheatIntolerance

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Flour Direct Shop update

Dear Customers,

Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.

If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.


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The Shipton Millers