place 2 ozs warm water in measure add sugar and yeast, stir and wait for yeast to react.
Place all flours in bowl together with salt and oil. Mix roughly together.
Once nice & frothy, put yeast mixture into the remaining half pint of warm water. Must be no hotter than fingers will accept when placed in water - quick dab with finger is too hot -
Make hole in centre of bow and add the yeast mixture in one go. Now put hand into bowl and gather the flour from the sides and slowly blend. Keep, gathering until it is a sticky mess.
Turn onto a well floured work surface - preferebly not a cold surface - and start neadng the dough.
Continue pushing with heel of hand and pulling back over until the dour is no longer sticky but is springing back. Using more spelt if it iis still sticky
Leave with cloth over for about 30 mins to allow it to rise.
Now re-knead the dough and cut into 12 even pieces (about 2 1/2 oz). Roll out each piece into oval. Place on tray with a sprinkle of flour. Place in hot oven - top tray for about 10-15 mins. About 200C is good. Cook until just turning gold. If necessary turn over and give another couple of minutes.
Pile up into a tea towel until cooled down. Delia has 4 to a tray and each wrapped in a cloth. The brans and spelt make a much drier bread and all can be placed together.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (57g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 9 (18%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 1.5mg||0 %|
|Sodium 8.7mg||0 %|
|Potassium 144.7mg||4 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 7.8g|
|Protein 3.1g||4 %|
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Calories per serving: 51
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