Sharpham Park Organic Spelt Flour - 1kg Bag

For the Perfect Banana LoafYou will need130g Unsalted butter (melted)3 Large ripe bananas25g Clear honey2 Large eggs127g Dark brown sugar170g Wholegrain spelt flour10g Baking powder30g Chopped pecan nuts (optional)Pre-heat the oven to 180c / Gas Mark 4.Lightly grease and flour dust 400g tinPlace eggs and brown sugar into electric mixer and whisk to a light ribbon stage.Sift spelt flour and baking powder into a clean bowl; tip the remaining un-sifted part of spelt back into the dry mix. This helps to aerate the mix.In a separate bowl, combine together melted butter (tepid), honey and roughly mashed bananas.Combine all 3 parts together: start with butter mix to flour, followed by egg mix. Do not over mix! Spoon evenly into tin, sprinkle with chopped nuts, and place in middle of the oven and bake for 30-35 minutes.Test by inserting a skewer to the centre of the loaf and then removing. The skewer should be clean. Remove from oven, rest for a few minutes before removing from tin and transferring to a cooling rack.Tips: Try using this same recipe for banana cupcakes; cut the cooking time down to about 15 mins, and decorate with glace fruit. For a touch of spice, add a pinch of cinnamon to the flour when sifting.

For the Perfect Banana LoafYou will need130g Unsalted butter (melted)3 Large ripe bananas25g Clear honey2 Large eggs127g Dark brown sugar170g Wholegrain spelt flour10g Baking powder30g Chopped pecan nuts (optional)Pre-heat the oven to 180c / Gas Mark 4.Lightly grease and flour dust 400g tinPlace eggs and brown sugar into electric mixer and whisk to a light ribbon stage.Sift spelt flour and baking powder into a clean bowl; tip the remaining un-sifted part of spelt back into the dry mix. This helps to aerate the mix.In a separate bowl, combine together melted butter (tepid), honey and roughly mashed bananas.Combine all 3 parts together: start with butter mix to flour, followed by egg mix. Do not over mix! Spoon evenly into tin, sprinkle with chopped nuts, and place in middle of the oven and bake for 30-35 minutes.Test by inserting a skewer to the centre of the loaf and then removing. The skewer should be clean. Remove from oven, rest for a few minutes before removing from tin and transferring to a cooling rack.Tips: Try using this same recipe for banana cupcakes; cut the cooking time down to about 15 mins, and decorate with glace fruit. For a touch of spice, add a pinch of cinnamon to the flour when sifting.Spelt contains glutenNot suitable for coeliacs

Seeded LoafMakes: 900g loaf. Cooking Time: 30 minutes, plus 1 1/4 hours rising.Preparation Time: 55 mins at 220°C/425 °F/Gas 7 to 190°C/375 °F/Gas 5.Ingredients1 tbsp sunflower oil, plus extra for greasing55g pearled spelt500g wholegrain spelt flour350ml lukewarm water10g fresh yeast, crumbled, or 4g fast-actiondried yeast1 tsp sugar (optional)11/2 tsp sea salt115g mixed seeds, such as linseed, sesame, pumpkin, hemp, sunflower, chia, poppy1 egg, lightly beaten1 tbsp spelt porridge flakes, for sprinklingMethod:Lightly oil a large bowl and a 900g loaf tin. Cook the pearled spelt in boiling water for 20 minutes, or until tender, following the packet instructions. Drain and leave to cool slightly.Put the flour into another large bowl and make a well in the centre. Add the lukewarm water, oil, yeast, sugar, salt, cooked pearled spelt and mixed seeds, reserving a tablespoon of seeds for later, mix together, using a wooden spoon, to a rough dough.Turn the dough out onto a lightly floured work surface and knead for 5-8 minutes until the dough is smooth and elastic and springs back when poked. Transfer the kneaded dough to the prepared bowl, cover with a clean, damp tea towel and leave to rise in a warm place for 45 minutes, or until doubled in size.Turn the dough out onto a lightly floured work surface and roll out to 1cm thick shape into a rectangular block and put in the prepared loaf tin. Cover again and leave to rise in a warm place for a further 30 minutes until the dough has doubled in size and no longer springs back when poked.When you're ready to bake the loaf, beat the egg with 2 tablespoons water to make an egg wash, then brush over the top of the loaf and sprinkle with the reserved seeds and the spelt porridge flakes.Splash a little water in the bottom of the oven to create steam to help the bread to rise. Bake just above the centre for 10-15 minutes, then turn the oven down to 190°C/375 °F/Gas 5 and bake for a further 35-40 minutes, or until the bread is well risen, firm and hollow sounding when tapped. Transfer to a wire rack to cool.

Bag

Pack - Recyclable

Full Product Name:Organic Wholegrain Spelt FlourStorage:Store in a cool, dry place.Additional Information:FSC - FSC Mix, Packaging from responsible sources, FSC C121679, www.fsc.orgGB-ORG-02, UK Agriculture