Ideal for wheat intolerance! Delicious served warm or toasted lathered with butter.
400g white organic spelt flour
100g wholegrain organic spelt flour
10g fast action yeast
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
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.