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For glutenous bread use 1 cup white, stoneground flour (wheat or spelt), 1 cup wholemeal flour (wheat or spelt) and ½ cup rolled oats (quick cook work best).
The bread is ready to bake once it has risen about a third, with small bubbles on the surface and a slight ‘dome’ effect.
To bake until the loaf sounds hollow when tapped on its base …
Once cooked, cool the bread completely on a cake rack before cutting (this is important to retain the moisture in the bread).
Store wrapped in a tea towel on the kitchen bench or in a bread bin. This bread will keep well for over a week.
There's a tonne more information on the authors website (link up at the top of the page), this is just my quick cheat sheet to use as a reference and a place for my own experiments to grow from.
Winter Tip: If you don’t have a nice warm position (by the fire or a hot water cupboard) for the bread to rise in, then it is a good idea to use warm water rather than room temperature water for the dough mixture. This will give the wild yeast a kick start.
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