Doves Farm Organic Wholemeal Spelt Flour

The delicious, wheaty, nutty flavour of this stoneground ancient grain flour works well in all baking.

Spelt was widely grown in Roman times and legend has it the Roman army called it their 'marching grain'. We were the first to reintroduce spelt to UK soils and love using spelt flour for lots of different bakes.

Organic, Kosher - KLBD, Parve

Find more than 200 delicious recipes at dovesfarm.co.uk

Thank You.
We are so pleased you've chosen to bake with our organic flour! For hundreds of delicious recipes visit us at dovesfarm.co.uk

To keep your flour at its best, roll down the top after use and store in a cool dry place.

Always cook flour before consumption.

Bag

Bag - Recycle

Full Product Name:
Organic Wholemeal Spelt Flour

Storage:
Best before: see top.
Roll down the top after use and store in a cool dry place.

Origin:
Milled in the UK with EU & Non-EU spelt

Additional Information:
EU Organic - GB-ORG-05, EU/non-EU Agriculture

Packaging material: paper.

Spelt Wheat*, *Organic produce

May Contain Barley, May Contain Rye, Contains Wheat
May contain traces of Barley, Rye.

Organic; Kosher

Doves Farm

Organic works with nature and helps protect our planet. Its high standards encourage healthy soil and habitats, so bees, birds, butterflies and other wildlife can flourish. That's why we've been pioneers of organic since 1978.

We also love home baking and believe it is a great choice for our health and wellbeing. Not only can you pick the best local and seasonal ingredients and know exactly what goes into your food, it is an enjoyable activity and a great way to treat family and friends.
Clare & Michael
Founders, Doves Farm

Doves Farm Foods Ltd,
Salisbury Road,
Hungerford,
Berkshire,
RG17 0RF,
UK.

Doves Farm Foods Ltd,
Salisbury Road,
Hungerford,
Berkshire,
RG17 0RF,
UK.
Facebook, Twitter, Pinterest and Instagram @dovesfarm
dovesfarm.co.uk

Wholemeal Spelt Bread
220°C, Fan 200°C, 425°F, Gas 7
500g Doves Farm Organic
Wholemeal Spelt Flour
1 tsp Doves Farm Quick Yeast
1 tsp Sugar
1 tsp Salt
350ml Tepid water
1 tbsp Oil
Oil, for tin

1. Put the flour, yeast, sugar, and salt into a large bowl and blend them together.
2. Stir in the water, and when everything looks craggy and lumpy, stir in the oil. Using your hands, gather everything together into a doughy mass.
3. Knead the dough for 100 presses, in the bowl or on a work surface.
4. Cover the dough bowl with a large upturned mixing bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
5. Brush oil around the inside of a 1kg/2lb loaf tin.
6. Knead the dough for another 100 presses.
7. Shape the dough and put it into your prepared tin.
8. Cover the tin with the large upturned mixing bowl and leave it to rise in a warm place for 35 minutes.
9. Pre-heat the oven.
10. Remove the bowl and bake the loaf for 40 minutes.
11. Turn the bread out of the tin, tap the base and if it sounds hollow, the bread is cooked.
12. Leave to cool on a wire rack.