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