Sharpham Park Organic spelt flour artisan
Organic. High in fibre. British grown spelt. Vegetarian Society approved. Organic spelt flour baker's blend. A blend of our wholegrain and white spelt flours, created to make the perfect loaf. What is Spelt? Spelt is an ancient grain that has been grown in Somerset since the start of the Iron Age. It's a cross between emmer wheat and goats grass, with a delicious nutty taste, and is different to common wheat in that the body finds it easier to digest. This is due to its unique brittle gluten structure, which means some people with a wheat intolerance may find spelt a suitable alternative (please note: spelt contains gluten and is not suitable for diagnosed coeliacs). Spelt is a great source of protein, which your body needs to maintain healthy blood and muscle structure. It's also packed full of natural iron and potassium, essential for cell regeneration and for maintaining stable blood pressure. Did you know... Spelt flour can replace wheat flour in any number of recipes. This Baker's Blend has been created at the request of artisan bakers, who wanted a lighter flour than our standard wholegrain spelt. Our miller has blended our wholegrain and white spelt flours to create the perfect Baker's Blend. The History of Sharpham Park. For well over 1000 years, Sharpham Park has had a rich agricultural heritage, sustaining Abbots, Kings and Noblemen. It's now the family home of Roger Saul, founder of the British designer brand Mulberry. The farm is set like a jewel in the heart of the rich, lush pastures of the Somerset Levels. The spelt fields have 6 metre margins and the hedgerows are only cut every other year, allowing wildlife such as hare, lapwing, dormice, bees and ladybirds to shelter and forage for food all year round. And we are proud to say that this flour is fully organic, which means no pesticides, herbicides or harmful chemicals are used in growing our spelt, allowing nature to take its own course. In partnership with... Bowel Cancer UK. Save lives. To donate www.bowelcanceruk.org.uk. Registered charity number (England and Wales) 1071038 Scottish charity number SC040914. Visit our website www.sharphampark.com...For loads of recipes using our delicious organic spelt flour and details of other British spelt foods by Sharpham Park including a spelticious range of breakfast cereals, biscuits and cereal bars, pearled spelt risotto mixes and artisan pastas. Follow sharpham park on facebook and twitter
Wholegrain Spelt Flour 60%, White Spelt Flour 40%
Preparation & Storage
- For the Perfect Spelt LoafYou will need500g Baker's Blend300ml Warm water4g Sea salt7g Fast acting yeast2tbsp Olive oil1tbsp 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 elasticForm 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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