101.900 OMR

Description

WHITE SPELT FLOUR. Is a smooth white flour milled from UK grown ancient grain spelt. This flour is much lighter in feel and easier to work with than wholegrain ancient grain flours. This flour produces light easier to rise breads with the distinctive nutty and sweet spelt flavour. Spelt is a highly tious and y option, compared to wheat, it is packed full of fibre. Cotswold Spelt is a perfect all-purpose y baking flour that produces delicious bread, cake and biscuit recipes..
MILLING & PROVENANCE. Spelt was first cultivated 6000 to 9000 years ago. It is referred to as an ancient grain along with Einkorn and Emmer the other “Farro” wheats. Matthews work with spelt farmers around the Cotswold and UK and collect the “hulled Spelt” and then share a de-hulling at one local farm. The spelt is then collected by the mill and conditioned in our 100-year-old pine bins before being milled into different types of spelt flour..
PERFECT FOR. Spelt Bread, Spelt sourdough pizza, Spelt wraps, Spelt scones, Spelt muffins, Spelt crepes, Use in replacement to all-purpose flour. Alternatively blend 20% spelt into your wholegrain flours for added flavour and to make a lighter loaf..
TOP TIP. 1: Use correct quantities of water. 2: Over mixing dough will destroy delicate proteins. 3: Spelt flour is more soluble than wheat so you may need less water..
DID YOU KNOW. Spelt is also know as farro grande in Italy, “Dinkle wheat” in Germany and the French call it “wheat of the Gauls” hulled wheat and has been cultivated for the last 6000 but possibly 9000 years. Spelt is actually hybrid of emmer and wild goat-grass. It is a not as old as its ancestors Einkorn and Emmer but has been arguable more consistently used throughout time..

Product Description ------------------- Matthews Stoneground Light Spelt Flour 16 kg - Rich in flavour spelt is superb for bread making and specialty pastry - No preservatives and no additives added Ingredients ----------- Flour P.when('A').execute(function(A) { A.on('a:expander:toggle_description:toggle:collapse', function(data) { window.scroll(0, data.expander.$expander[0].offsetTop-100); }); }); Directions ---------- White Spelt Bread; Ingredients: 500g White Spelt flour; 0.5 tsp salt; 1 tsp dried yeast; 1 tsp sugar; 300ml warm water; 1tbsp vegetable oil; Method: 1. Place all the ingredients except the yeast and water in a mixing fitted with a dough hook; 2. Dissolve the yeast in the water and add to . Mix for 8 - 10 minutes on slow speed; 3. Cover and rest for 30-40 minutes; 4. Knock back the risen dough and mould into required shape; 5. Prove in a warm place until loaf doubles in size (approx 1 hour); 6. Bake at 220°C for 30-40 minutes depending on size of loaf Safety Warning -------------- Contains GLUTEN Manufacturer Contact Information -------------------------------- FWP MATTHEWS LTD, Station Road, Shipton under Wychwood, Chipping Norton, Oxfordshire, OX7 6BH See more ( javascript:void(0) )

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Matthews Cotswold White Spelt Flour | Multipurpose Smooth White Spelt Baking Flour | Specialty | Artisanal | Milled in Britain (16kg Bag (Single Sack))

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