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Basic Spelt | Sourdough | Almond & Poppyseed | Pizza Base

Almond and Poppyseed Bread

2 cups of Bio oz White Spelt flour
1 ½ cups of Bio Oz Wholemeal Spelt Flour
1 teaspoon celtic sea salt
1 ½ teaspoons dry yeast
2 tablespoons Honey
2 tablespoons Lecithin granules
2 tablespoons milk powder
1/3 cup almonds ( slivered)
1/3 cup almonds ( cut)
3 tablespoons poppy seeds
2 tablespoons canola oil
330 mls cool water

Place all ingredients into a bread making machine and turn onto “ dough” setting.
After the dough has risen remove from the machine punch it down and place into a well greased heavy bread tin. Cover the tin with a damp tea towel.
Allow the bread to rise. ( If the bread is allowed to rise in a cool place the size of the gas bubbles in the dough will be smaller and the bread will last longer after it is cooked. ) When the dough has doubled in size place it into the oven that is pre heated to 230C. Bake for 15 minutes and turn the temperature to 200 C and bake for 20-30 minutes until the loaf sounds hollow when tapped. Cool on a wire rack.