We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Wholemeal spelt loaf

Wholemeal Spelt loaft

Like this? Share it with your friends.


Report abuse

Ingredients

560g wholemeal spelt flour

10g salt

7g fast action dry yeast

360g tepid water

20g sunflower oil

Method

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


Tags: Wholemeal Bread Spelt

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...