Rye & Spelt Wholemeal Bread
SKU
rye-spelt-wholemeal-bread
In stock
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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