Wholemeal Spelt loaft
560g wholemeal spelt flour
7g fast action dry yeast
360g tepid water
20g sunflower oil
Put dry ingredients in a bowl and mix.
slowly add 300g of water Whilst mixing
Then add the oil whilst mixing.
If needed gradually add the additional 60g water.
knead for 10-15 minutes (I use a mixer) leave for 30/40 minutes then turn out, knead and shape leave for a second rise until doubled in size. I use an oval proving basket. Bake in a pre-heated oven until brown.
I cook my bread on a pizza stone at 240 degrees Celsius for approxim 10/15 minute.
Added by: Katie Lorandeau
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Keep safe and well
The Shipton Millers