Large loaf of White bead make with Spelt flour
560g White Spelt flour
Add the above to a bowl and mix, then slowly add ...
300g of warm water
20g sunflower oil (other oils can be used)
These can be added separatley or together, mix until combined, then knead for 10 minute. I use a stand mixer with a dough hook attachment.
Cover and leave in a warm draft free place to prove for 20-30 minute.
turn out on to a floured surface, stretch out and roll up to shape, transfer to proving basket for second prove until it has doubled in size 1-2 hours.
Pre heat oven as hot as possible. Transfer to baking tray or stone. I cook mine on a pizza stone at 240 C for 15-20 minutes.
Remove from oven and leave to cool.
Added by: Katie Lorandeau
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.