Fresh flour recipe
A malty, sliceable wholegrain loaf made with fresh spelt flour and dark beer. Good with soup, mature cheddar or toasted with butter.
Milling note
Mill spelt berries medium-fine. If the flour feels warm after milling, spread it on a tray for five minutes before mixing.
Ingredients
- 420 g freshly milled spelt flour
- 80 g strong white bread flour
- 7 g instant yeast
- 9 g fine sea salt
- 300 ml stout or dark ale, room temperature
- 1 tbsp honey or malt extract
- 1 tbsp olive oil, plus extra for the tin
Method
- Mix both flours, yeast and salt in a large bowl.
- Whisk the stout with honey and oil, then stir into the flour until no dry patches remain.
- Cover and rest for 20 minutes so the fresh bran can hydrate.
- Knead gently for 6 to 8 minutes. Spelt prefers a lighter touch than wheat, so stop once the dough is smooth and elastic.
- Cover and prove until risen by about half, usually 60 to 75 minutes.
- Shape into a log, place in an oiled 900 g loaf tin and prove again until the dough sits just proud of the tin.
- Bake at 210 C for 15 minutes, then reduce to 190 C and bake for 25 to 30 minutes more.
- Cool fully before slicing so the crumb sets cleanly.
Fresh flour starts at the mill