Deliciously tasty and healthy artisan bread that gets wonderful compliments !
500g Shipton Mill wholemeal spelt flour
1tsp quick acting yeast
350ml tepid water
oil for baking tin
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
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers