White Spelt Flour
Price range: €5.85 through €66.70
White Spelt Flour
Spelt is a robust ancient wheat grain which has not been hybridised over the years and remains as simple and hardy as it was many centuries ago.
The grain is protected from the elements by a hull which is firmly attached to it and which must be removed prior to milling in a process known as de-hulling. This is a very expensive process and results in lower yields – the main reason why spelt was nearly forgotten. In the recent past however, spelt has made a remarkable comeback.
Spelt can be exchanged 1:1 for standard wheat flour in almost any recipe and lends baked goods a compelling nutty flavour and light sweetness. It is perfectly suited for bread, cakes, cookies, waffles, pastries and pasta. You can use it for hand-crafting breads or in a bread machine.
250g Ballybrado Organic Strong White Wheat Flour or White Spelt Flour, 125g sugar, Vanilla essence, Pinch of salt, 150g butter, 1 egg, To decorate: 1 egg yolk, sprinkles, etc.
100g Ballybrado Organic Whole Light Rye Flour, 350g Ballybrado Organic Whole Spelt Flour, 50g Ballybrado Organic Standard Oatflakes, 60g seeds of choice, e.g. chia, sunflower, pumpkin, sesame, linseed, 1 sachet fast action dry yeast, 1 tsp. salt, 400ml tepid water
300g Ballybrado Organic Whole Rye Flour OR Whole Light Rye Flour, 200g Ballybrado Organic Strong White Wheat Flour, 100g yogurt, 3.5% fat, 10-12g quick action dry yeast, 25g butter, room temperature,10g salt, 10g sugar, 5g vinegar, 250g tepid water
