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Spelt Bread Mix
3kg of Wright's Spelt Bread Mix
1560kg - Water
90g - Yeast *
* This is using fresh yeast - if
using dry then please use half the quantity.
Place all the above ingredients
into a bowl.
Mix together to form a well
Rest dough for 5 minutes prior to
initial cutting and moulding into desired size (s).
Rest for a further 10-15 minutes
prior to final moulding and shaping.
Cover with oiled polythene or a
Prove for 45 - 60 minutes in a
warm place or until doubled in size.
Remove cover and bake at 230°C
(450°F), Gas Mark 7 for 30 minutes for a loaf, 15 minutes for rolls.
Tip : The loaf will sound hollow
when tapped on the base, if baking is complete.
Spelt Flour, Wholemeal Spelt
flour, sunflower seeds, coarse spelt, brown linseed, golden linseed, dried
wholemeal spelt sourdough powder, salt, malt extract (barley malt, water),
Maltodextrin, Emulsifier E471, Grape concentrate, spices, flour treatment agent
allergens. including cereals containing gluten see ingredients above in bold.