White, Wholemeal & Spelt 2lb Loaf This is a family favourite, soft and tasty
• 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
• 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
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. Harvested by hand....
Based on a Panasonic sd-zb2502 wholemeal loaf recipe. Makes a perfect, delicious loaf with or without seeds. This loaf has a slight nutty taste from the rye flour and makes the loaf slightly more substantial than a standard wholemeal loaf with without the real heaviness of a rye loaf
Tasty and springy textured loaf. It's taken some experimentation to get a spelt and rye recipe to work in my Panasonic SD254, which doesn't cater for these flours. But the following recipe produces great loaves baked on the wholemeal rapid setting. I weigh the water for more accurate results: 1gm= 1ml
An easy and delicious pizza base that tastes great with any toping you like. Needs few hours to prove so it's best to prepare the dough in the morning.
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