Spelt Flour Bread

I used , a mix of white, spelt and grain flours as follows:

6 ozs strong white flour, 2 ozs spelt flour, 4 ozs seed and grain flour
2 teaspoons easy bake yeast
1 teaspoon salt
1 tablespoon golden syrup, 1 tablespoon oil
just under 10 fl.ozs liquid (warm water, milk)

I allowed the bread to rise to double, then folded rather than kneaded, and shaped into the tin; allowed it to rise to double again and then baked at 200C for c.45 minutes

Spelt Flour Bread

Spelt Flour Bread

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