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Yields1 Serving

 350 ml water
 1 ¾ tsp dried yeast
 1 tsp Bake Aid OR 2 teaspoons DigestEasy OR ½ teaspoon Relief
 3 tbsp oil
 1 ½ tsp salt
 1 ½ tbsp sugar
 600 g spelt flour
 1 ½ tbsp whey powder

1

Dissolve the yeast in the water and add Biohawk product of choice and oil.

2

Add flour (sieved with Bake Aid if ginger not put in water) and add other dry ingredients.

3

Knead until smooth and elastic, approximately 7 – 10 minutes.

4

Put dough in a bowl and cover. Set aside in a warm place to rise until double in size, approximately an hour.

5

Knock the dough back and shape into desired shape. Cover and allow to rise again for approximately 40 minutes or until doubled in size.

6

Bake for 30 minutes in a pre-heated oven at 180°C.
This recipe will make one 21.5 cm x 11.5 cm loaf.

Ingredients

 350 ml water
 1 ¾ tsp dried yeast
 1 tsp Bake Aid OR 2 teaspoons DigestEasy OR ½ teaspoon Relief
 3 tbsp oil
 1 ½ tsp salt
 1 ½ tbsp sugar
 600 g spelt flour
 1 ½ tbsp whey powder

Directions

1

Dissolve the yeast in the water and add Biohawk product of choice and oil.

2

Add flour (sieved with Bake Aid if ginger not put in water) and add other dry ingredients.

3

Knead until smooth and elastic, approximately 7 – 10 minutes.

4

Put dough in a bowl and cover. Set aside in a warm place to rise until double in size, approximately an hour.

5

Knock the dough back and shape into desired shape. Cover and allow to rise again for approximately 40 minutes or until doubled in size.

6

Bake for 30 minutes in a pre-heated oven at 180°C.
This recipe will make one 21.5 cm x 11.5 cm loaf.

Kneaded Spelt Bread