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
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers