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Easy Organic Plain, Sifted, Stone Ground Spelt Recipe




20g fresh yeast

425ml warm water

680g Dunany Plain Sifted stone ground flour

2 teaspoons salt

15g sugar

25g butter

Seeds for topping e.g. sesame, linseed, pumpkin




Pre heat oven to gas 8, 450F (230c) High shelf

You will need 2 well greased 450g bread tins

Add 425 mls warm water to the fresh yeast and sugar. Stir well and leave to start working for 10

minutes in a warm place until it’s beginning to froth.

Add the salt to the flour in a large bowl and rub in the bitter. Add the liquid yeast mixture and with

your hands, start working the liquid into the flour until you have a soft well mixed dough. Work the

dough well for 10 minutes. Cover the dough in the bowl with cling film and allow to double in size for

about 1 hour. Remove the cling film and knock back the dough, kneading it again for another 5 – 10

minutes. Divide the dough into 2 pieces, shape and place it in the bread tins. Brush tops lightly with

milk and sprinkle with seeds of your choice. Cover with a light cloth and allow to rise again until

doubled in size. Place carefully in the pre-heated oven and bake for 35-40 minutes until golden

brown. Turn out onto a wire rack to cool.

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