fourleaflogo wheat

Chick Peas
Maize - Yellow
Mung Beans
Oats - Unstabilized
Popping Corn - Out of Stock
Soup Mix
Wholewheat Flours
Yellow Split Peas

Spelt Bread


3 heaped cups spelt flour
1 cup warm water
2 teaspoons dry yeast
2-3 teaspoons honey
1 teaspoons salt
2 tablespoons butter or oil


Preheat over to 210C.

Pour warm water into large bowl and sprinkle yeast on top. Add honey and let it 'work' for 5-15 minutes.

Mix in 1 cup spelt flour, then salt, then another cup of flour, then butter or oil, then last cup of flour. Let rise in warm place until doubled.
To test whether it has risen all it is going to, stick a finger deep into the dough, if the indentation remains it is ready to knead.

Knead, adding more flour as necessary. Place in greased pan and let rise to just over top of pan.

Bake for 15 minutes, then a further 30 minutes at 180C. Cool on rack in pan for 15-30 minutes, then turn out on rack until cool.

The spelt grain is delicate & needs less liquid than typical wheat flours & less time mixing.
This recipe makes 1 loaf (9" x 5" pan).

   Print this Recipe

Home | Products | News | History | About | Where to Buy | Distributors | Recipes | Certification | FAQ | Contact
site by Bellevue Studios © Copyright 2007 Four Leaf Milling Pty Ltd Privacy Policy