Cookies: by using this site you accept that we may leave a cookie on your machine in order to manage your shopping basket and improve the overall site experience. View Cookie Policy

Dismiss

We have limited flours available on our online shop, restocked most days. If items say ‘out of stock’, they cannot be purchased and unfortunately we don’t have a waiting list. Orders are limited to 1 x 16kg sack or home baking flour multi pack variety, per person. Please don’t contact us until you’ve read our COVID19 Q&ASWe aim to dispatch in 7 working days and you'll receive tracking from DHL once dispatched. Thank you for your support and understanding.

All bakers will have their favourite combinations of flours to make their own special recipes.

Here's a few of ours you might like to try.

Wholemeal Spelt Loaf

A distinctive tasting loaf made using  100% wholemeal spelt flour, delivering the natural goodness of the ancient Spelt grain, with a biga.  

    Biga

 

 

Ingredients

Spelt Flour
Water @ (FDT 20°C)
Yeast
Total

Bakers %

100%
55%
0.5%

Metric

700g
385g
3.5g
1088.5g


 

Final Dough

 

 

Ingredients

Spelt Flour
Biga
Salt

Yeast
Water
Total

bakers %

100%
20%
2%

1%
65%

Metric

5000g
1000g
100g

50g
3250ml
9400g

 

preparation method

1. Spelt biga is produced by mixing flour, water and yeast. Mix for 2 minutes on slow speed. Cover and allow to rest at 25°C for 12-16 hours. Do not over mix.

2. Mix final dough. In spiral mixer:  4 minutes on 1st speed. Desired dough temperature: 25°C-27°C.

3. Bulk fermentation for 3 hours, with a gentle book fold after every 30 minutes.

4. Scale into 500/900g pieces for large or small tins.

5. Pre-shape into rounds and relax for 10 minutes, covered.

6. Shape into tins or baskets and final proof of 60-120 minutes covered, ambient. Take care not to over proof.

7. Set oven at 230°C. Pre-steam and give additional steam of 2-3 seconds. Bake for approximately 40 minutes. 

Wholemeal Spelt Loaf
       Print