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Wholegrain Spelt and white loaf


400 grams Strong White Bread Flour (Shiptons no 4)

100 grams Wholegrain Spelt Flour (Shiptons 407)

310 ml of room temperature water

Either 7 grams of instant yeast or 12 grams fresh yeast

8 to 10 grams of salt

Splash of Olive Oil


oiled 2lb loaf tin



If using fresh yeast add to the water and wait for activation. (adding a pinch of sugar to the water can speed up the process)

Add all ingredients to a large mixing bowl and mix together until there is no dry flour left in the bowl.

Transfer dough to a dry clean surface. DO NOT ADD EXTRA FLOUR AT THIS STAGE

Knead dough for 8 to 10 minutes, occasionally using a scraper to bring dough back and clean hands while kneading if needed.

Once kneaded, dough should be smooth, bouncy and stretchy.

Ball up dough and add a light dusting of white flour to the top of the dough.

Important bit***From now on your dough will have a top and bottom. The top will be dusted lightly with flour to stop it sticking to the work surface while the bottom will be stickier, this will help with shaping and keep tension in the loaf to help it rise.

Put dough in mixing bowl so floured top is top and cover with cloth or shower cap.

Leave to double in size or around 1 to 2 hours depending on room temperature.

Once risen add a light dusting of flour to the work surface and remove dough using a scraper if needed making sure the floured top is on the work surface. If dough is sticking to the surface add a touch more flour.

Knock back the dough into a rough flat circle using your fingers and knuckles making sure the dough isnt sticking, if it sticks to the surface add a touch more flour.

Stretch the dough sideways so its as wide as your loaf tin and more rectangle shaped. Then roll the dough from the top towards you into a tight sausage. Squeeze up the seam so it sticks together.

Drop the dough into the oiled loaf tin so the seam is on the bottom, dust the top with a little more flour and add 4 or 5 diagonal cuts in the top if required and cover to double in size again.

Depending on room temperature this could again take 1 to 2 hours.

While dough is rising add a roasting tray to bottom of oven and preheat oven to 220c gas mark 7 or 425f

Fill kettle and boil it.

When dough has clearly risen and is delicate to the touch gently place loaf tin in centre of oven and fill the roasting tray with boiling water. The steam will help add a nice crust and brown the loaf.

Bake for 25 minutes then turn down to 200c gas mark 6 or 400f and bake for a further 10 to 12 minutes.

Once baked turn out the bread from the tin, to tell if the loaf is cooked, tap the bottom of the loaf, It should sound hollow. If it doesnt put it straight back in the oven for a further 5 minutes.

Once baked leave to cool on a cooling rack.