Spelt tin from Scandinavian Baking: Loving Baking at Home by Trine Hahnemann

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This bread is a two-day process.

  • Rutabaga on May 30, 2017

    This bread has a delicious, warm taste, and takes very little work to make as little kneading is required. Since my bread tins weren't large enough, I split the dough between two 9" x 3" pans to make two small loaves and baked them for 30 minutes. In retrospect, 5 more minutes in the oven would have been ideal. I forgot to slash the dough prior to baking and to spritz the oven with water for humidity, but loaves still turned out well with a tender yet firm crust.

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