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
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....
Spelt is an ancient grain closely related to Emmer. The origins of spelt can be traced to Neolithic times between 6000 – 5000BC.
Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.
Spelt is an ancient grain closely related to Emmer. The origins of spelt can be traced to Neolithic times between 6000 – 5000BC.
Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.
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
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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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