The Workman family have developed their flour business using 100% natural organic grains, harvested on their farm at Dunany on the unspoilt East coast of Ireland. Home grown and home produced, all their flour is freshly milled to order retaining the recognisably outstanding quality of taste and texture. The Workmans use stone ground mills to produce the wonderful soft, fine ground wholemeal, spelt and rye flours.
Ancesteral to modern wheat and containing essential amino acids, B Vitamins and dietary fibre, spelt is low in gluten and more easily digestible for those with a wheat intolerance. It is not suitable for coeliacs.
Easy Spelt Bread Recipe
For this you will need 2 well greased 500g or 1lb loaf tins
Pre heat the oven to Gas 6, (392oF) 200oc
700g organic spelt flour
1 level teaspn salt
1 level teaspn brown sugar
2 level teaspns bread soda (bicarbonate of soda)
Combine all the dry ingredients together. Beat the egg into the water and buttermilk and pour into the dry ingredients.
Mix together thoroughly to make quite a wet consistency. Don’t let this put you off or make you think you need to add more flour. It’s meant to be like this. Adding more flour will make it too dry and crumbly.
Divide the mixture evenly in the tins and place on the mid to high shelf of the oven. Sprinkle with a few seeds if desired.
After 15 minutes, turn down the heat to Gas mark 4, (302oF) 150oc and bake for a further 30 minutes.
Turn out onto a wire rack to cool.
This makes a delicious light, tasty loaf which will keep for 2 – 3 days in a cool dry place.