Ballymaloe Brown Bread
[…] you use will change the flavour and texture of the bread. A stone ground strong wholemeal flour will produce a loaf with nuttier flavour than a regular strong wholemeal flour which […]
[…] you use will change the flavour and texture of the bread. A stone ground strong wholemeal flour will produce a loaf with nuttier flavour than a regular strong wholemeal flour which […]
[…] I discovered this recipe can handle a little experimentation. Feel free to add 60g of wholemeal flour to the mix, reducing the amount of plain flour by the same amount. The […]
[…] 2 tsp vanilla extract 160g (1 ½ cups) strong white bread flour 65g (½ cup) wholemeal flour 65g (½ cup) plain white flour 1tsp baking powder 1tsp bicarbonate of soda 1 […]
[…] hanging around in the baking drawer. Feel free to use a half/half mixture of plain and wholemeal flour or adding white or wholemeal spelt flour into the party gives wonderful nutty flavour […]
[…] be assembled in a matter of minutes for an emergency dessert. I like to use wholemeal spelt flour in this recipe for its nutty flavour and reputed health benefits, but […]
[…] partial or all of the plain flour for spelt (or a combination of white and wholemeal spelt) but I would only substitute 1/4 of the plain flour for rye or […]
[…] tbsp water Crumble Base & top 175g (1 3/4 cup) unsalted butter 90g (3/4 cup) wholemeal spelt flour 90g (3/4 cup) plain spelt flour 125g (3/4 cup) soft brown sugar […]