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
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