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
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
A chewy fruity loaf with a good rise and crusty bake.
Yummy Sunflower and Pumpkin Seeded Spelt Bread!
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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Shipton Mill Ltd
Long Newnton, Tetbury
Gloucestershire GL8 8RP
Directions
01666 505050
enquiries@shipton-mill.com
Company number is 1458168, registered in England & Wales
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