View source for Spelt (50%) loaf

[[Bread|&lArr; Bread]] 

[[File:Missing-image-232x150.png|400px|left]]

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==Ingredients==
:300g wholemeal spelt flour
:300g wholemeal bread flour
:20g fresh yeast
:15g salt
:320ml water <span style="color:red">''typo? - must be more 380-400ml - probably increased flour from 500g without changing water''</span>

==Method==
# '''Mix flour''' Put all the ingredients in the bowl of stand mixer.  Mix for 3 minutes at slow speed (Kenwood 1) and then for 3½ minutes at higher speed (Kenwood 2). Target dough temperature is 24-25℃ 
# '''Bulk fermentation'''.  Allow to rise for 1-1½ hours with one or two folds during the rise.
# '''Divide and shape'''. Divide into two equal pieces, or keep whole for a larger loaf.  Shape into a ball and allow to bench rest for 15 minute. Shape into balls, ovals or logs and place fold side up in bannetons, or fold side down in loaf tins. 
# '''Final fermentation'''. Allow to rise for 1 to 1½ hours or longer, checking every 15-20 minutes that they are not overrising.
# '''Bake'''. Bake for 30 minutes at 230℃ with steam at the start.