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  • 500g Shipton Mill White Spelt flour
  • 10g salt
  • 350ml water
  • 10g dried organic yeast
  • 15 ml olive oil
  1. Put yeast in bottom of bread pan, cover with flour, add salt, oil, water
  2. Turn breadmaker onto dough program
  3. When finished, turn out onto lightly floured surface and shape into baguette shape
  4. Put onto baking sheet to prove or put into a basket
  5. Leave until dough is well risen
  6. Bake for 25-40 mins until well brown and crusty at 210c (fan 200c)
  7. Remove and cool