Not made these, but I saw the recipe, and thought it was worth a pop. Let me know how it is.\u00a0<\/p>\n
1kg wholemeal spelt flour, plus extra for dusting\u2028
\n10g powdered dried yeast \u2028
\n20g fine salt\u2028
\n600ml warm water\u2028
\nA little sunflower oil\u2028\u2028<\/p>\n
\u00a0<\/p>\n
Combine the flour, yeast and salt in a large mixing bowl. Add the water and, with one hand, mix to a rough dough. Adjust the consistency if you need to, with a little more flour or water, to make a soft, easily kneadable, sticky dough. Turn the dough out onto a lightly floured work surface and clean your hands. \u2028<\/p>\n
Knead until the dough is smooth, stretchy and no longer sticky \u2013 about 10 minutes. Shape the dough into a tight round. Oil the surface of the dough, put it in the wiped-out mixing bowl, cover the bowl with cling film and leave to ferment and rise until doubled in size, which should take about an hour. \u2028<\/p>\n
Pre-heat the oven to 250C\/500F\/Gas Mark 9, or as high as it will go. Deflate the dough by tipping it onto the work surface and pressing all over with your hands. \u2028<\/p>\n
Divide the dough into 12 equal pieces. Shape into tight rounds, coat with flour and press flat with the palm of your hand to about 5cm high. Lay them on a lightly-oiled baking tray, so they are just touching each other. Leave to prove for about 30 minutes, or until nearly doubled in size. \u2028<\/p>\n
Put the tray in the oven, and close the door as quick as you can. Bake for about 15 minutes, until well browned, then transfer to a wire rack to cool.<\/p>\n","protected":false},"excerpt":{"rendered":"
Not made these, but I saw the recipe, and thought it was worth a pop. Let me know how it is.\u00a0 1kg wholemeal spelt flour, … <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[32,33,62,46,63],"class_list":["post-89","post","type-post","status-publish","format-standard","hentry","category-breads-baking","tag-bread","tag-flour","tag-spelt","tag-traditional","tag-wholemeal"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/89","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/comments?post=89"}],"version-history":[{"count":2,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/89\/revisions"}],"predecessor-version":[{"id":108,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/89\/revisions\/108"}],"wp:attachment":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/media?parent=89"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/categories?post=89"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/tags?post=89"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}