Ingredients
500g Ballybrado Whole Spelt Flour
OR
250g Ballybrado Fine Whole Wheat Flour
250g Ballybrado Coarse Whole Wheat Flour
400ml tepid water (hand warm)
1 sachet quick action dry yeast
½ tsp. ground fennel
½ tsp. ground coriander
7g sea salt
Optional: sunflower/sesame/pumpkin seeds as topping
Mixed Herb Bread with Ballybrado Wholemeal Flours
1. In a large bowl mix all the dry ingredients together, including the yeast.
2. Add 400ml of tepid water and, using the dough hook of your mixer, combine the
ingredients for about 1 minute until smooth soft dough is formed.
3. Place cling film on the top of the dough to stop it from drying out while it’s proving, and
cover the bowl with a tea towel.
4. Leave to prove in a warm place for about an hour and a half, or until the dough has
doubled in size. Preheat oven to 200°C fan.
5. Mix the dough again with the hand mixer for a few seconds and fill the dough into a
well-greased 1lb loaf tin.
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Our Recipes
Be inspired by our carefully selected, tried-and-tested, 100% adult-and-child-approved recipes made with your favourite Ballybrado products
Ingredients 250ml tepid milk 500g Ballybrado Organic White Spelt Flour 1 sachet instant
Pastry: 250g Ballybrado Organic Whole Einkorn Flour, 1 Egg, 125g Margarine,1 tsp. salt, 1 tsp. Baking powder
250g Ballybrado Organic Jumbo Oat Flakes, 150g desiccated coconut, nuts and seeds of your choice, 50ml rapeseed oil, 150ml maple syrup, 2 Tbsp sugar, 100g dried fruit of your choice, chopped
