Our webshop is closed temporarily. We will re-open again at 9.15am. We are currently only selling a ‘gluten free food box’ intended for coeliacs and those with gluten intolerances. Unfortunately, we are unable to take online orders for anything else at this stage. This is due to continued high demand and limited order processing capability in our webshop operation.
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.
1kg/2lb bread tin
220˚C, Fan 200˚C, 425˚F, Gas 7
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. :)
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!
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.