Tasty and crispy
Huel unflavoured: 20%
Organic Spelt flour: 30%
First clear flour or Stoneground wholemeal 95% extraction rate: 50%
Water: 55% on the total weight of flours
Dry Istant Yeast 2% max
salt little or nothing
Knead for approximately 8/10 minutes with semi-professional standing mixer or about 15 minutes by hand
Cover and let it rest in a warm place for an hour or until doubling the volume of the dough. Shape and let proof for at least one hour.
Bake in a preheated oven 230º C / 445º F for 40 to 45 minutes. Make sure to keep an eye on it during baking. If it browns too quickly you can set the oven at around 200º C Try to create some steam in your oven by putting a small metal baking tray on your oven floor and pouring a cup of hot water onto it just before baking. Release some steam by setting your oven door ajar 5 minutes before the bread is ready. That way the chance of getting a crusty crust increases. Leave to cool on a wired rack
