Wholemeal spelt and emmer bread

I’d heard of emmer before  from other internet sites  but had never used it before. You’ll find the recipe that I used under http://www.shipton-mill.com/the-bakery/recipes/article-28/. You need to mix the ingredients for the starter the day before baking. Make a soft dough from the following ingredients and leave to rise overnight at room temperature in a … Continue reading →