Sharpham Park Organic Wholegrain Spelt Flour 1kg

Brand

Sharpham Park

Features

Organic, Stoneground, Farmed and milled in Somerset, High fibre, Vegetarian Society Approved - Vegan

Pack Size

1

Unit (free text)

kg

Ingredients

100% Organic Wholegrain Spelt (Wheat),

For allergens, see ingredients in bold

Recycling Other Text

Please recycle

Email Helpline

info@sharphampark.com

Web Address

sharphampark.com

Nutritional Claims

High fibre

Source of protein

Company Name

Sharpham Park

Other Information

FSC - FSC Mix®, Packaging from responsible sources, FSC® C121679, www.fsc.org GB-ORG-02, UK Agriculture

Manufacturers Address

Sharpham Park, Walton, Somerset, BA16 9SA.

Storage

Store in a cool, dry place.

Further Description

See all our other delicious recipes at www.sharphampark.com/recipes Our chosen charity at Sharpham Park is Bowel Cancer UK. For more information and for spelt recipes from 40 top chefs please visit our website sharphampark.com Bowel Cancer UK Beating bowel cancer together Registered charity number 1071038 (England & Wales) and SC040914 (Scotland)

Return To

If you're unhappy with this product in any way, please return it with the packaging showing the best before date to Sharpham Park, Walton, Somerset, BA16 9SA. Or email us at info@sharphampark.com and we'll do our best to put it right. sharphampark.com

Brand Marketing

Champion of British Spelt In 2004 Mulberry founder Roger Saul moved from the world of fashion to food and launched the Sharpham Park brand from his organic farm nestling on the Somerset Levels. Roger's passion for this ancient grain inspired his book Spelt which is a definitive collection of delicious, wholesome recipes with spelt at the heart. Our Farm on the Somerset Levels We believe in only using ingredients that are locally farmed and free from pesticides and artificial fertilisers. We're proud that our spelt is organically grown and milled in Somerset to make sure you have the best tasting and healthiest spelt in the UK. We're Looking After the Wildlife Our farm is sustainable managed - the spelt fields have 2 metre margins and the hedgerows are cut every other year meaning wildlife such as wild deer, hare, bees and dormice are allowed to shelter and forage for food all year round. Our Journey Began with Spelt Spelt, an ancient grain, has been grown in Somerset since the start of the Iron Age and has gained in popularity in recent times because it's an excellent source of dietary fibre and protein Have you tried... We grow and produce a range of spelt products which include, flour, cereals, grain and pasta.

Recipes

Seeded Loaf Makes: 900g loaf. Cooking Time: 30 minutes, plus 1 1/4 hours rising. Preparation Time: 55 mins at 220°C/425°F/Gas 7 to 190°C/375°F/Gas 5. Ingredients 1 tbsp sunflower oil, plus extra for greasing 55g pearled spelt 500g wholegrain spelt flour 350ml lukewarm water 10g fresh yeast, crumbled, or 4g fast-action dried yeast 1 tsp sugar (optional) 11/2 tsp sea salt 115g mixed seeds, such as linseed, sesame, pumpkin, hemp, sunflower, chia, poppy 1 egg, lightly beaten 1 tbsp spelt porridge flakes, for sprinkling Method: Lightly oil a large bowl and a 900g loaf tin. Cook the pearled spelt in boiling water for 20 minutes, or until tender, following the packet instructions. Drain and leave to cool slightly. Put the flour into another large bowl and make a well in the centre. Add the lukewarm water, oil, yeast, sugar, salt, cooked pearled spelt and mixed seeds, reserving a tablespoon of seeds for later, mix together, using a wooden spoon, to a rough dough. Turn the dough out onto a lightly floured work surface and knead for 5-8 minutes until the dough is smooth and elastic and springs back when poked. Transfer the kneaded dough to the prepared bowl, cover with a clean, damp tea towel and leave to rise in a warm place for 45 minutes, or until doubled in size. Turn the dough out onto a lightly floured work surface and roll out to 1cm thick shape into a rectangular block and put in the prepared loaf tin. Cover again and leave to rise in a warm place for a further 30 minutes until the dough has doubled in size and no longer springs back when poked. When you're ready to bake the loaf, beat the egg with 2 tablespoons water to make an egg wash, then brush over the top of the loaf and sprinkle with the reserved seeds and the spelt porridge flakes. Splash a little water in the bottom of the oven to create steam to help the bread to rise. Bake just above the centre for 10-15 minutes, then turn the oven down to 190°C/375°F/Gas 5 and bake for a further 35-40 minutes, or until the bread is well risen, firm and hollow sounding when tapped. Transfer to a wire rack to cool.

Regulated Product Name

Organic Wholegrain Spelt Flour

Company Address

Walton, Somerset, BA16 9SA.