Rye & Spelt Wholemeal Bread

SKU
rye-spelt-wholemeal-bread

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Description

Ingredients

  • 400g stoneground spelt flour
  • 120g stoneground rye flour
  • 2 tsp salt
  • 1-7g packet dried yeast
  • 2 tbsp olive oil
  • 430 ml water-approx
  • 1tbsp honey

Method

Mix the ingredients together to form a soft dough and knead well, transfer to a oiled 2lb loaf tin and cover, leave to double in size approx 1-2hrs. Bake in the Aga roasting oven with the grid shelf on the floor for approx 25 mins until the bread sounds hollow when tapped.

By David Pengelly – Aga Demonstrator

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