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You are here: Home > Recipes > KAMUT® Khorasan Spelt Bread

KAMUT® Khorasan Spelt Bread

Doves Farm recipe

Our recipe

A wonderful creamy coloured wholegrain loaf that makes a delicious alternative to ordinary wheat based breads.

Customer rating: CakeCakeCakeCakeCake 2 customer reviews

Servings

Unit of measurement

Ingredients

400 gKamut® Khorasan Flour
300 gWholegrain Spelt Flour
½ tspSalt
1 tspQuick Yeast
1 tspSugar
450 mlWater
2 tbspsOil

Method

  1. In a large bowl mix together the two flours, salt, quick yeast and sugar.
  2. Add the water mixing roughly then bring the dough together.
  3. Knead vigorously then cover the bowl with a cloth and wait for the dough to double in size (about an hour).
  4. Punch back the dough, add the oil and knead until it has been incorporated.
  5. Shape the dough to fit and place in two oiled 500g/1lb bread tin.
  6. Cover & leave dough to rise for about 25 minutes in a warm place.
  7. Bake in a pre heated oven for 35/40 minutes.

Rate this recipe using the review button below, or click here to discuss it in our forum.

Temperature & cooking time:
220°C/Fan200°C/425°F/Gas 7 for 35/40 minutes

Dietary status:
Without Dairy , Without Egg, Without Soya, Vegan, Wholegrain, Organic.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

2 Reviews
5 stars: 1
4 stars: 1
3 stars: 0
2 stars: 0
1 stars: 0

Average Customer Rating:

CakeCakeCakeCakeCake (4.5/5)

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By Miss Odelle Smith

31 Oct 2011 | 10:32 GMT

Rating: CakeCakeCakeCakeCake

I'm going to try all the recipes that I can with superb looking flour that is so tasty! Can't wait...thank you!
Odelle.

By Mrs Judith Torrington

17 Aug 2010 | 12:42 BST

Rating: CakeCakeCakeCakeCake

I made this bread using my breadmaker for the first part and the finished it in the the oven. I am new at breadmaking but have tried lots of recipes and flour types and this one is very nice, it is a solid loaf,maybe next time I make it I will add a little more salt but it was very nice with French cheeses and it kept well for the next day, after that I toasted it and that was excellent.