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Whole meal spelt bread

Deliciously tasty and healthy artisan bread that gets wonderful compliments !

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Ingredients

500g Shipton Mill wholemeal spelt flour

1tsp quick acting yeast

1tsp sugar

1tsp salt

350ml tepid water

oil for baking tin

Method

Put the flour, yeast,sugar and salt into a large bowe and blend them together

Stir in the water and when looks craggy use your hands to pull it all together

Knead the dough for 100 presses

Cover the dough bowl with a clean tea towel and leave in a warm place for the dough to double in size which will take about one hour

Brush the inside of a 1kg/2lb loaf tin with the oil

Knead the dough for another 100 presses

Shape the dough and put it into the tin

Cover the tin with a tea towel and leave in a warm place for 35 minutes

Spinkle with a dusting of Shipton Mill wholemeal spelt flour

Pre heat the oven to 220 degrees C,200 degrees fan,425 degrees F

Bake the loaf for 40 minutes

Turn the bread out of the tin, tap the base and if it sounds hollow the bread is cooked

Leave to cool on a wire rack

 

Added by: Sharon McCormick


Tags: Wholemeal Bread Spelt

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Very easy and quick recipe

I made this today and am currently tucking into a slice. It's a very easy recipe and very tasty.

Mrs Chris Gentle 10 February 2021

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I'm trying this loaf today, fingers crossed will come out nicely

Miss Ana Lobo 28 January 2021

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saggy baps

This recipe makes a lovely tasty loaf. I've been baking to this exact recipe for about 6 months, every other day, whatever shape I do, it always seem to grow outwards instead of upwards; a loaf will rise over the edges of the tin and grow outwards and nice round pert baps turn into saggy flat burger buns. ......I've tried reducing the water but doesn't really stop it. Any tips anyone please. Although what I bake is not super airy, it's certainly not too dense to enjoy. I almost always make 8 rolls out of this mix and usually only do 1 prove (yes I know 2 will allow it to rise more...i'm lazy!!), so they are shaped after kneading and left to double in size for about an hour on a warm day, then shoved in a hot oven. Proper job. much less wastage, better for us, better for the earth (use organic) and the best bit is that the people who make the bread sold in packets with 87 ingredients you can't pronounce and shouldn't eat, don't get a penny from us.

bakedeveryday 20 August 2020

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