Spelt and honey loaf from The Tivoli Road Baker: Recipes and Notes from a Chef Who Chose Baking (page 51) by Pippa James and Michael James (AU)

  • rye flour
  • honey
  • wholegrain rye flour
  • wholegrain spelt flour
  • white spelt flour
  • EYB Comments

    The book's "How to make and maintain a starter" called for in this recipe requires 7 days to prepare. Requires 11 hours or overnight to prepare.

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

    The book's "How to make and maintain a starter" called for in this recipe requires 7 days to prepare. Requires 11 hours or overnight to prepare.

  • Astrid5555 on June 18, 2020

    Excellent! The light honey taste complements the spelt perfectly. Great alternative to the usual wheat and rye breads.

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