Marriage's Light Spelt Flour

We mill this flour from the ancient grain Triticum spelta. Some bran is removed during milling for a lighter texture.

Source of fibre, An ancient wheat variety, For sweet, nutty flavoured bread, cakes & pancakes

Visit www.flour.co.uk for more recipes
floursales@marriagesmillers.co.uk

United Kingdom

Bag

Packing - Recyclable

Spelt Flour

Contains Wheat

W & H Marriage

The Marriage Family
W & H Marriage & Sons Ltd has been milling flour in Essex since 1824.
Marriage's was founded by twins William and Henry nearly 200 years ago. Today the fifth and sixth generations of the Marriage family continue the milling tradition. Our flour is produced using a combination of the traditional techniques we have trusted for generations and the best modern milling technology.
Before milling, we remove the Spelt grain's tough outer husk. The flour is later finely sieved to remove some bran. Spelt is an ancient variety of wheat and contains gluten, so is not suitable for coeliacs.

Marriage's range includes Organic, Speciality and Stoneground flours.

W & H Marriage & Sons Ltd,
Chelmer Mills,
Chelmsford,
Essex,
CM1 1PN.

Guarantee
This product should reach you in perfect condition. If you are not entirely satisfied, please return it with the packaging. Your statutory rights remain unaffected by this guarantee.
W & H Marriage & Sons Ltd,
Chelmer Mills,
Chelmsford,
Essex,
CM1 1PN.
01245 354455
www.flour.co.uk

Banana and Date Spelt Plait
Preparation Time
20 minutes plus proving time
Baking time
25-30 minutes
Makes 1 Loaf

Ingredients
500g Light Spelt flour
7g sachet dried fast action yeast
50g caster sugar plus 1 teaspoon water to mix with yeast
1 teaspoon salt
100g dates, chopped
100g butter, melted
2 ripe bananas, mashed
75g dried banana slices, roughly chopped

Method
1. Mix the yeast with 1 teaspoon of sugar and 50ml lukewarm water and leave for 5 minutes until dissolved.
2. Mix together the remaining sugar, flour, salt and dates. Mix the butter with the mashed and dried bananas and stir in the yeast mixture. Stir into the flour with up to 50ml lukewarm water.
3. Mix together to form a dough.
4. Knead the dough on a floured surface for 5-10 minutes until smooth. Place in an oiled bowl, cover and leave to rest in a warm place for 1 hour.
5. Knock the dough back and divide into three pieces. Roll each out to a 35cm sausages and plait all three together. Place on a baking tray and leave in a warm place for 1 hour.
6. Bake in a preheated oven at 180°C fan/200°C/400°F/Gas 6 for 25-30 minutes of until golden.

Recipe Tip
Once out of the oven, mix 1/2 teaspoon ground cinnamon with 2 tablespoons of honey and brush over the warm loaf.