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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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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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