White, Wholemeal & Spelt Loaf

Great flavour a 2 lb loaf made with 3 flours. This was adapted from a recipe for dinner rolls and has become a family favourite. Good crust and soft centre, great toasted or as a sandwich

White, Wholemeal & Spelt 2lb Loaf
This is a family favourite, soft and tasty

Ingredients

• 225g wholemeal bread flour
• 225g white bread flour
• 50g spelt flour
• 4 teaspoons of instant yeast
• 2 teaspoons of salt
• 2 tablespoons of caster sugar
• 375ml of whole milk
• 30g unsalted butter

Method

• Put the milk and butter into a saucepan and heat until warm – not hot! Set aside to cool
• Combine the other ingredients
• Add the milky butter
• Knead for about 10 minutes
• Place in an oiled litre bowl, cover and leave to prove for 1+ hour until doubled in size
• Turn out onto a lightly oiled surface
• Punch out the air
• Stretch and fold a few times
• Shape into a loaf
• Place into a greased 2lb loaf tin
• Cover and leave for about 35 minutes until the dough is about 1 cm above the top of the tin
• Place a baking tin in the bottom of the oven
• Heat the oven to 220∘C (fan oven)
• Pour about 1 pint of boiling water into the baking tin in the bottom of the oven
• Place the loaf in the centre of the oven
• If available; spray about 5 times with cold water
• Bake at 220∘C for 10 minutes
• Turn the temperature down to 185∘C and bake for a further 18 – 20 minutes
• Near the end of the baking time check that the base of the loaf sounds hollow when tapped
• Remove, cool and enjoy

NB: check that the top is not burning, cover with foil if necessary

Added by: Al Good

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Our fig, spelt and pumpkin seed flour blend is made using sun-dried Calimyrna figs which are prized for their natural sweetness and flavour, grown near the ancient city of Ephesus in Turkey.

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Spelt is an ancient grain closely related to Emmer.

Organic Spelt Wholemeal Flour (407)
Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.

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