Best-ever Bread – wholegrain, spelt, and soya milk

DSCF6416OK, it doesn’t look great, but the taste was absolutely wonderful, and even after four days it is very good – fresh and toasted.

I used my basic bread recipe, learned at the first of only three evening classes in baking:

750 gms flour, consisting of 300 gms wholegrain flour, 300 gms spelt, 150 gms brown flour

1 tbsp golden syrup, 1 tbsp oil

1 tbsp dried active yeast

A large handful of raisins soaked in boiling water (which I added to the liquid)

c.16 fl ozs soya milk and a little water

I baked at 200C for 10 minutes, and then continued at 180C for 35-40 minutes

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