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Did you know that spelt is an ancient grain? Known as dinkel in Germany and farro in Italy, spelt is lower in gluten that regular wheat flour.


600g wholemeal spelt flour
15g vegetable oil
12g caster sugar
15g fresh yeast/7g dried yeast
300g water (tepid)
10g salt
Ground rice for dusting

Watch the video to find out how to bake spelt bread:

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