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.

Flour Direct Shop update

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.

Deliveries

 

Keep safe and well

The Shipton Millers