Bread Making

Wholemeal Spelt Hot Cross Buns

How to Make Wholemeal Spelt Hot Cross Buns Bread? These delicious hot cross buns contain wholesome wholemeal spelt flour, real cranberries, yummy spices, fair trade chocolate. Print Wholemeal Spelt Hot Cross Buns recipeRecipe by Amanda JohnsonCourse: Bread MakingCuisine: BreadDifficulty: EasyServings2servingsPrep time1hour 15minutesCooking time20minutesCalories295kcalTotal time1hour 35minutesWholemeal Spelt Hot Cross Buns Ingredients and Wholemeal Spelt Hot Cross Buns Ingredients Directions Wholemeal Spelt Hot Cross Buns Ingredients½ cup warm organic soy or almond milk2 tsp instant dried yeast¼ cup organic rapadura sugar60g organic butter or vegan butter, melted1 egg, lightly whisked4 ½ cups organic wholemeal spelt flour½ tsp salt2 tsp organic ground cinnamon1 tsp organic ground ginger¼ tsp organic ground cloves1 tsp organic nutmeg1 cup organic dried cranberries150g organic dark chocolate drops2 tbsp organic raw honey or maple syrup1/3 cup cold waterA little olive oilWholemeal Spelt Hot Cross Buns Ingredients DirectionsHeat the milk in the microwave for 30 secs to take the chill off or over a stove top, being careful not to heat the milk too much or burn it. We keep our dried yeast in the freezer, and for this recipe we took it straight out of the freezer and mixed it with 1 tbsp sugar and the milk in a small bowl. …

Sourdough bread

Sourdough Bread high protein content in these two flours make them the perfect pair for a beautiful, open crumb sourdough loaf. Now Made Sourdough bread in Home, Easily and Very Delishes. Print How To Make Sourdough breadRecipe by Amanda JohnsonCuisine: made organic breadDifficulty: EasyServings2servingsPrep time5hours Cooking time20minutesCalories300kcal How To Made Sourdough bread? Ingredients for baking Sourdough Bread at Home.Sourdough Bread Ingredients280g Sustainable Premium White Bakers Flour100g Sustainable Premium White Spelt Flour20g Organic Whole Rye Flour332g filtered water80g sourdough starter8g saltSourdough Bread DirectionsIn a bowl, hand mix flours with water until just combined. Cover and rest (autolyse) for at least 1 hour.Add sourdough starter to flour mix.Hand mix until well combined, preforming a couple stretch and folds. Cover and rest another 30 minutes.Take note of the size of the dough.Add salt to flour mix.Hand mix until well combined, preforming a couple stretch and folds. Cover and rest another 30 minutes.Perform 3 coil folds every 30-45 minutes (at least 3 times).Allow dough to rest until it has doubled in size since stepGently tip the dough onto a lightly floured bench.Fold the left side of the dough into the centre 2/3 of the way, then fold the right side of the dough over the …