Make a soft dough from the following ingredients and leave to rise overnight at room temperature in a bowl covered with cling film 1 packet of dried yeast (approx two teaspoons) 150 g spelt flour 150 g emmer flour 200g warm water
In the morning: Add the following ingredients to the risen dough and knead well for a smooth elastic dough. Let it rise until doubled in size (approx 90 min) 50 g spelt flour 50 g emmer flour 1.5 teaspoons of salt 100g warm water a few drops of balsamic vinegar
Once risen, turn the dough out on a floured surface and divide into three parts. Preheat the oven with a large rectangular baking stone to 250C.
Gently tap and stretch each piece of dough to a rectangle about 20cm x 15 cm on a floured surface. Then gently, starting with the long upper edge, roll the rectangle into a long thin cylinder, gently pressing the end edge into the dough to form a seal. Roll and stretch the cylinder on a floured surface until it is as long as your baking stone.
Do the same with the other pieces of dough and let them rest for another 20 minutes or so.
Slash each baguette four or five times diagonally with a sharp knive. Carefully transfer to the baking stone, reduce the temperature to 220C and bake with steam for about 25 minutes.
The result is a bread with a crispy crust, a light and airy crumb and a slightly nutty flavour.
Bettina uses a large granite slap (sold as a worktop saver in supermarkets and department stores) as a baking stone and it works very well.
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
Country bread with 30% heritage flours, flavoursome and flexible, this bread can suit many different styles and schedules.
Add a recipe & get 5% off
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.