This recipe is for a breadmaker
2 teaspoons Bioreal Organic Dried Yeast
160 grams Shipton Mill Traditional Organic White Flour (40%)
80 grams Shipton Mill Extra Coarse Organic Wholemeal Flour (20%)
40 grams Shipton Mill Light Rye Organic Flour (10%)
40 grams Shipton Mill Dark Rye Organic Flour (10%)
40 grams Shipton Mill Organic White Spelt Flour (10%)
40 grams Shipton Mill Organic Wholemeal Spelt Flour (10%)
That is 100% of the flours, I then add 50grams ground Almonds which I whisk with the flour to make sure it and the flour are thoroughly mixed together.
I then add on top of the flour 125 grams chopped dried Apricots and 50 grams of flaked Almonds.
We love the flavour of Almonds so we add 3-4 tea spoons of Almond extract - any less than 3 teaspoons you won't even taste it. This bit is optional.
2 teaspoons unrefined Demerera sugar (2 of white sugar alternatively)
2 teaspoons sea salt (1 1/2 of table salt alternatively)
25 grams of organic butter
300ml of water (includes 5-10ml of lemon juice)
I use a 4 hour menu on our Panasonic machine.