Sharpham Park Organic Wholegrain Spelt Flour 1kg

Store cool and dry.

For the Perfect Banana Loaf
You will need
130g Unsalted butter (melted)
3 Large ripe bananas
25g Clear honey
2 Large eggs
127g Dark brown sugar
170g Wholegrain spelt flour
10g Baking powder
30g Chopped pecan nuts (optional)

Pre-heat the oven to 180c / Gas Mark 4.
Lightly grease and flour dust 400g tin
Place eggs and brown sugar into electric mixer and whisk to a light ribbon stage.
Sift spelt flour and baking powder into a clean bowl; tip the remaining un-sifted part of spelt back into the dry mix. This helps to aerate the mix.
In a separate bowl, combine together melted butter (tepid), honey and roughly mashed bananas.
Combine all 3 parts together: start with butter mix to flour, followed by egg mix. Do not over mix! Spoon evenly into tin, sprinkle with chopped nuts, and place in middle of the oven and bake for 30-35 minutes.
Test by inserting a skewer to the centre of the loaf and then removing. The skewer should be clean. Remove from oven, rest for a few minutes before removing from tin and transferring to a cooling rack.

Tips: Try using this same recipe for banana cupcakes; cut the cooking time down to about 15 mins, and decorate with glacé fruit. For a touch of spice, add a pinch of cinnamon to the flour when sifting.

For the Perfect Banana Loaf
You will need
130g Unsalted butter (melted)
3 Large ripe bananas
25g Clear honey
2 Large eggs
127g Dark brown sugar
170g Wholegrain spelt flour
10g Baking powder
30g Chopped pecan nuts (optional)
Pre-heat the oven to 180c / Gas Mark 4.
Lightly grease and flour dust 400g tin
Place eggs and brown sugar into electric mixer and whisk to a light ribbon stage.
Sift spelt flour and baking powder into a clean bowl; tip the remaining un-sifted part of spelt back into the dry mix. This helps to aerate the mix.
In a separate bowl, combine together melted butter (tepid), honey and roughly mashed bananas.
Combine all 3 parts together: start with butter mix to flour, followed by egg mix. Do not over mix! Spoon evenly into tin, sprinkle with chopped nuts, and place in middle of the oven and bake for 30-35 minutes.
Test by inserting a skewer to the centre of the loaf and then removing. The skewer should be clean. Remove from oven, rest for a few minutes before removing from tin and transferring to a cooling rack.
Tips: Try using this same recipe for banana cupcakes; cut the cooking time down to about 15 mins, and decorate with glacé fruit. For a touch of spice, add a pinch of cinnamon to the flour when sifting.
Spelt contains gluten
Not suitable for coeliacs

Seeded Loaf
Makes: 900g loaf. Cooking Time: 30 minutes, plus 1 1/4 hours rising.
Preparation Time: 55 mins at 220°C/425°F/Gas 7 to 190°C/375°F/Gas 5.

Ingredients
1 tbsp sunflower oil, plus extra for greasing
55g pearled spelt
500g wholegrain spelt flour
350ml lukewarm water
10g fresh yeast, crumbled, or 4g fast-action
dried yeast
1 tsp sugar (optional)
11/2 tsp sea salt
115g mixed seeds, such as linseed, sesame, pumpkin, hemp, sunflower, chia, poppy
1 egg, lightly beaten
1 tbsp spelt porridge flakes, for sprinkling

Method:
Lightly oil a large bowl and a 900g loaf tin. Cook the pearled spelt in boiling water for 20 minutes, or until tender, following the packet instructions. Drain and leave to cool slightly.
Put the flour into another large bowl and make a well in the centre. Add the lukewarm water, oil, yeast, sugar, salt, cooked pearled spelt and mixed seeds, reserving a tablespoon of seeds for later, mix together, using a wooden spoon, to a rough dough.
Turn the dough out onto a lightly floured work surface and knead for 5-8 minutes until the dough is smooth and elastic and springs back when poked. Transfer the kneaded dough to the prepared bowl, cover with a clean, damp tea towel and leave to rise in a warm place for 45 minutes, or until doubled in size.
Turn the dough out onto a lightly floured work surface and roll out to 1cm thick shape into a rectangular block and put in the prepared loaf tin. Cover again and leave to rise in a warm place for a further 30 minutes until the dough has doubled in size and no longer springs back when poked.
When you're ready to bake the loaf, beat the egg with 2 tablespoons water to make an egg wash, then brush over the top of the loaf and sprinkle with the reserved seeds and the spelt porridge flakes.
Splash a little water in the bottom of the oven to create steam to help the bread to rise. Bake just above the centre for 10-15 minutes, then turn the oven down to 190°C/375°F/Gas 5 and bake for a further 35-40 minutes, or until the bread is well risen, firm and hollow sounding when tapped. Transfer to a wire rack to cool.

Bag

Pack - Recyclable

Full Product Name:
Organic Wholegrain Spelt Flour

Storage:
Store in a cool, dry place.

Additional Information:
FSC - FSC Mix®, Packaging from responsible sources, FSC® C121679, www.fsc.org
GB-ORG-02, UK Agriculture

Sharpham Park

Champion of British Spelt
In 2004 Mulberry founder Roger Saul moved from the world of fashion to food and launched the Sharpham Park brand from his organic farm nestling on the Somerset Levels.
Roger's passion for this ancient grain inspired his book Spelt which is a definitive collection of delicious, wholesome recipes with spelt at the heart.

Our Farm on the Somerset Levels
We believe in only using ingredients that are locally farmed and free from pesticides and artificial fertilisers. We're proud that our spelt is organically grown and milled in Somerset to make sure you have the best tasting and healthiest spelt in the UK.

We're Looking After the Wildlife
Our farm is sustainable managed - the spelt fields have 2 metre margins and the hedgerows are cut every other year meaning wildlife such as wild deer, hare, bees and dormice are allowed to shelter and forage for food all year round.

Our Journey Began with Spelt
Spelt, an ancient grain, has been grown in Somerset since the start of the Iron Age and has gained in popularity in recent times because it's an excellent source of dietary fibre and protein

Have you tried...
We grow and produce a range of spelt products which include, flour, cereals, grain and pasta.

See all our other delicious recipes at www.sharphampark.com/recipes

Our chosen charity at Sharpham Park is Bowel Cancer UK. For more information and for spelt recipes from 40 top chefs please visit our website sharphampark.com
Bowel Cancer UK
Beating bowel cancer together
Registered charity number 1071038 (England & Wales) and SC040914 (Scotland)

Sharpham Park,
Walton,
Somerset,
BA16 9SA.

If you're unhappy with this product in any way, please return it with the packaging showing the best before date to
Sharpham Park,
Walton,
Somerset,
BA16 9SA.
Or email us at info@sharphampark.com and we'll do our best to put it right.
sharphampark.com