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Put the KAMUT® and spelt flours, yeast, sugar and salt into a large bowl and blend them together.
Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
Using your hands, gather everything together into a doughy mass.
Knead the dough in the bowl, or on a work surface, for 100 presses.
Cover the dough with oiled cling film and leave it in a warm place for the dough to double in size, which will take about an hour.
Oil a 1kg/2lb bread tin.
Knead the dough for another 100 presses.
Shape the dough, put it into the prepared tin, cover with oiled cling film and leave it to rise in a warm place for 35 minutes.
Pre-heat the oven.
Remove the cling film and bake for 35-40 minutes. You will know it’s done when the bottom sounds hollow when tapped.
Leave to cook on a wire rack.
Equipment
1kg/2lb bread tin
Temperature
220˚C, Fan 200˚C, 425˚F, Gas 7
Cooking time
35-40 minutes
I made this bread today, very easy to make and tastes lovely. Love Doves Farm stoneground flours, its so nice to actually know what Im eating. :)
By Marie
17 May 2018
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 Miss Odelle Smith
31 Oct 2011
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.
