Sharpham Park Organic spelt flour artisan
Wholegrain Spelt Flour 60%, White Spelt Flour 40%
Preparation & Storage
- For the Perfect Spelt Loaf You will need 500g Baker's Blend 300ml Warm water 4g Seasalt 7g Fast acting yeast 2tbsp Olive oil 1tbsp Honey or Black treacle (optional) Add yeast to water and then add to the flour. Mix together with salt + oil (plus optional honey/treacle) until a dough is formed and knead 'til elastic Form a ball and place in covered bowl to rest in a warm place for one hour until dough has doubled in size. Preheat the oven to 220°C, or 200°C for fan assisted. Knock back the dough to remove as much air as possible. Knead gently once or twice and form into a tight ball. Place on a dusted surface and cover for final prove until the dough has a light spring to it when pressed with a finger (this can vary from 15mins to 2 hours). Place on a baking tray and carefully slash 2/3 shallow cuts across the top and sprinkle with a little flour. Place in oven and when it begins to darken in colour (after about 25mins), reduces heat to 180°C. Leave for a further 20mins and then test for hollow sound when base of loaf is tapped. Allow to cool for an hour before slicing. Tips: If using a bread maker, set it to the fastest programme. Don't overwork the dough. To create a wonderful crust, place a small pan of water in the oven for the first 15 mins.
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