Emmer Bread Loaf

Makes 1 loaf

This Emmer recipe produces a great wholemeal loaf with a soft, creamy taste and texture.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan, Wholemeal

Ingredients

Change Quantities:
  1. Put the flour, yeast, sugar and salt into a large bowl and blend them together.
  2. Stir in tepid water, and when everything looks craggy and lumpy, stir in the oil.
  3. Using your hands, gather everything together into a doughy mass.
  4. Knead the dough in its bowl, or on a work surface, for 100 presses.
  5. Cover the bowl with oiled cling film and leave it in a warm place for the dough to double in size, which will take about an hour.
  6. Oil a 1kg/2lb bread tin.
  7. Knead the dough for another 100 presses.
  8. Shape the dough and put it into the prepared tin.
  9. Loosely cover the tin with the oiled cling film and & leave it to rise in a warm place for 35 minutes.
  10. Pre-heat the oven.
  11. Remove the cling film and bake for 40 minutes. You will know it’s done when the bottom sounds hollow when tapped.
  12. Leave to cool on a wire rack.

Equipment

1kg/2lb bread tin

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

40 minutes

This product does not have any reviews. Why not write one? Click the button below.

Write a review

Find a recipe

Ingredients

Change Quantities:
Our Story

It started with a passion.

Learn More