M&S White Spelt Flour

Spelt is an ancient grain with a wonderfully nutty flavour that has been in existence for thousands of years. The grain has been milled into this versatile white flour that can be used for many types of bakes, from cakes to breads to pancakes.

Speciality Flour, Ideal for Artisanal-Style Breads & Bakes, Nutty Notes, Adds tangy & flavoursome depth, Ancient Wheat Variety

For more home baking recipe ideas visit: www.marksandspencer.com/homebaking

Milled and packed in the UK with Spelt from more than one country

For Best Before, see top of pack. Store in a cool, dry place. Once opened, store in an airtight container.

Flour is a raw ingredient and must be thoroughly cooked or baked before eating.

Bag

Bag - Recycle

Full Product Name:
White spelt wheatflour

Storage:
For best before, see top of pack. Store in a cool, dry place. Once opened, store in an airtight container.

Additional Information:
FSC - FSC® Mix, Paper, FSC® C155335, This mix paper packaging is FSC® certified, helping to keep forests growing, for all, forever.

© Marks and Spencer plc

Spelt Flour (Wheat Contains Gluten)

Contains Cereals Containing Gluten, Contains Wheat
Contains: Spelt, Wheat and Gluten

M&S

M&S Food has been at the heart of the nation since 1884. Giving our customers their best-loved products at the incredible quality and value that only M&S can deliver. From Percy Pig to the freshest M&S Select Farms produce, we grow, source, and develop our own products to give you family-ready food that's unbeatable on flavour and innovation. And that's whether you come to us for your family favourites, an indulgent treat, or your perfect party food spread. After all, this is not just food… This is M&S Food.

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.
marksandspencer.com

White Spelt Fruit Soda Bread
One Loaf
Best eaten warm the same day.
450g White Spelt Flour
1 tsp bicarbonate soda
1 tsp salt
360ml buttermilk
100g dried fruit
1 tbsp sugar

1. Preheat the oven to 220°C/Fan 200°C/ Gas mark 7.
2. Sieve the flour, bicarbonate soda and salt into a bowl and make a well in the centre.
3. Pour buttermilk into the well and mix with a round-bladed knife or hands, making a soft, slightly sticky rough-looking dough.
4. Add fruit and sugar and fold into the dough.
5. Turn out onto a lightly floured surface, shape into a ball.
6. Set the dough on a baking sheet, gently flatten to 3 to 4cm high.
7. Using a table knife, score the dough with a cross.
8. Dust with a little flour and bake for 35 minutes until golden and sounds hollow when tapping the base.
9. Cool on a wire rack.