I’ve had requests for the recipe from my last blog, so here it is:

Rye Spelt Bread with soy milk

(250ml cup used, 20ml teaspoon)

1 cup spelt flour

1 cup rye flour

2 cups plain flour

3 teaspoons instant dried yeast

2 teaspoons salt

2 cups soy milk

2 teaspoons molasses

2 tablespoons olive oil

1 tablespoon cider vinegar

Mix together the flours, yeast and salt. Make a well in the centre.

Meanwhile, heat the soy milk to slightly more than lukewarm. Add the molasses and stir to dissolve.

Pour one and a half cups of this liquid into the well in the flour, along with the olive oil and vinegar. Mix to a soft dough, adding the extra liquid if necessary.

Cover the bowl with a tea towel, plastic bag or cling wrap and leave to rise (in a warm place) until approximately doubled.

Grease a loaf tin 134cm x 21cm (approximately). Turn dough out onto a lightly floured surface, sprinkle with a little extra flour and knead until smooth (about three minutes).

Cut the dough into two equal sized pieces and shape each into a ball. Place side by side in the tin, cover with a tea towel and allow to rise to top of tin.

Bake at 200 degrees for 40 minutes (electric oven).

If using the Nectre Big Bakers Oven, bake at high yellow for 10 minutes on second shelf from bottom, then reduce heat to mid yellow and bake for 35 minutes more.