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Maple Farm

Recipes Archive

Recipe: Brussel sprouts with caramelised onions
24 November 2008

Recipe: Carrot Marmalade
21 July 2008

Bread tips: Polly's special spelt bread
2 February 2009

Recipe: Beetroot and Orange Soup
7 April 2008

Recipe: Chinese Style Pak Choi
14 April 2008

Recipe: Rocket and Spinach Soup
5 May 2008

Recipe: Martyn's Maple Farm Medley
2 June 2008

Recipe: Onion Rings in Beer Batter
16 June 2008

Recipe: Roast spiced squash
12 October 2007

Recipe: Roots'n'all - vegetable stew with cheesey dumplings
19 October 2007

Recipe: Boozy baked apples
12 October 2007

Recipe: Beetroot and chocolate cake!
26 October 2007

Recipe: Upside-down apple cake
2 November 2007

Recipe: Parsnip bread bake
9 November 2007

Recipe: Organic egg and potato pie with rough puff pastry crust
16 November 2007

Recipe: Orange and parsnip cake
23 November 2007

Recipe:Cabbage braised with wine and pancetta
26 November 2007

Recipe: Risotto with leeks and winter squash
7 December 2007

Recipe: Cottage pie jackets
31 December 2007

Recipe: Leek,potato and stilton soup
1 January 2008

Recipe: Smoked haddock and pachoi risotto with vodka
14 January 2008

Recipe: Rumbledethumps
21 January 2008

Recipe: Carrot and spinach quiche
14 July 2008

Recipe: Gammon and turkey pie with cauliflower cheese mash
20 January 2009

Recipe: Parsnip crisps
12 January 2009

Recipe: Kale and potato bubble and squeak
8 October 2008

Recipe: Curried parsnip soup
22 September 2008

Recipe: Vegetable ribbons
13 October 2008

Recipe:Celery and cherry tomato pasta sauce
8 September 2008

Recipe: Roasted patty pan squash
1 September 2008

Recipe: Beetroot Risotto
9 February 2009

Recipe: Apple Crumble
20 February 2009

Recipe: Cauliflower Fritters
2 March 2009

Recipe: Parsley Sauce
13 March 2009

Recipe: Carrot Cake
30 March 2009

Recipe: Radish and Red Potato Soup
6 April 2009

Recipe: Ginny's Spelt Cake
1 March 2011

Recipe: Organic Spelt Loaf recipe for your Breadmaker
4 September 2014

Bread tips: Polly's special spelt bread

2 February 2009


Farm Friend, Polly has kindly shared this special spelt bread recipe. It includes lots of local flavours including honey and beer! Although she uses wholegrain spelt flour from our range as the key ingredient, she also supplements with white wheat flour and rye flour to vary the flavour.
 
Enjoy!

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 Polly’s Special Spelt Bread
(From Polly Robinson at Food Safari, Suffolk www.foodsafari.co.uk )


Makes 2 loaves

500g Maple Farm Kelsale Wholemeal Spelt flour
300g Maple Farm Kelsale unbleached white wheat flour
2 tsp of dried fast action yeast
2 tsp of Sophia’s very delicious Suffolk honey
3 tsp of Hill Farm Oil gives a good colour
600ml of tepid water
100ml of beer (optional but adds good flavour ) – possibly Adnams ? !
2 tsp salt

• In a bowl mix the yeast, honey, oil, water and beer – stir and leave for 10-15 minutes until frothy.
• In a mixer or by hand mix the flour, salt with the yeast mixture and knead for about 5 minutes by machine (or about 10 minutes by hand)
• Grease a large air-tight container and then transfer the dough.
• Store in the fridge for a good 12 hours – this slows down the proving process, slightly sours the dough and gives it a much better texture (and I think it keeps for longer)
• When you’re ready to make the bread, bring the dough gently back to room temperature – this will take about a couple of hours
• Knead again by hand to warm it up a bit
• Divide into to two
• Leave to prove finally for another 1hr
• Bake at 220 degrees C for 30-45 minutes until it sounds hollow


Polly says:

“To be honest, I vary the mix of flours quite a lot and sometimes make it whiter and often add about 20% Maple Farm Kelsale rye flour too.”