Food & Drink Magazine

Organic Spelt Flour Bread

By Richard Randall @aude11360

The other week we paid a visit to Haswell’s Homer Hill Farm Shop in County Durham.
To my pleasant surprise they sold Spelt flour. I’ve not seen it for sale in this area before (County Durham) and I haven’t baked with it for several years.
In fact the last time I baked bread with Spelt flour was when we lived in the South of France.
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This flour is produced by Sharpham Park (Street, Somerset, United Kingdom BA16 9SA) and is a mix of 60% wholegrain and 40% white Spelt flour.
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I used my standard bread recipe, which is 500g of flour, 300ml of warm water, 7g of yeast, generous splash of Olive Oil, and a large pinch of Pink Himalayan Salt.
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The bread turned out extremely well, and was full of flavour.
I’ll have to buy Spelt flour online in the future though, because the shopping experience at Haswell’s Homer Hill Farm Shop was not one that I would want to repeat.
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Blog post by Richard Randall


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