Home » spelt » Organic spelt bread (Mon 29.03).

Organic spelt bread (Mon 29.03).

Organic spelt bread.  2 small organic spelt breads using “Stoneground Wholegrain Spelt” from SHARPHAM PARK. Recipe (more or less) as specified on the bag and site.

Sharpham spelt


  • 500 g Spelt flour (30 g extra)
  • 11 g Sea Salt (used one teaspoon ordinary salt)
  • 20 g Butter
  • 15 g fresh yeast
  • 300 g water
  • 12 g Honey (overlooked this one)

1. Flour in a large bowl, well in the centre, butter and salt at the edges.

Dissolve yeast with the water in the centre:

add all water mix all to a light not sticky dough (bit ‘sandy’ texture).

Turn out on work surface and knead for 3-5 minutes.

Place dough in lightly oiled bowl cover with cling Film and leave in a warm part of the kitchen or airing cupboard for 1hr.

2. Turn dough out on surface,

knock-back dough by pressing down. Return to bowl, cover and return to warm area for another 30 mins.
3. Turn out from bowl

and divide into 2 * 400 grm pieces.
Shape into a ball, and rest for 10 mins.

4. Shape into log form and place in lightly oiled bread tins.

Cover tins and leave to rise for 50 mins (bread should be nearly double in size).

5. Pre-heat oven to 210c.

6. Load bread into oven, adjust oven temp to 190 C and bake for 30 mins. Then return back into oven for last 5 mins. Original recipe has some longer baking times (probably depends on the oven).

Leave to cool on a wire rack.


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