General Discussion > Food & Drink

Tuscan (Salt Free) Bread

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Rik:
Panny have a wholemeal recipe, Clive, have you not tried it?

BTW, last year's crop was low in gluten, which hasn't helped, the new harvest coming through is much better.

Clive:
I haven't seen it Rik.  I have several breadmaking recipe books but my recipe does not come out of any of them.  I use:

16oz Carrs Strong Breadmaking flour - white
8 oz ditto but wholemeal
8 oz Dove Farm Spelt flour
12 oz water
1 tbs demerera sugar
1 ts Olivio
1 ts dried yeast
good pinch of salt
1 ts Marvel
4 tbs seeds

My Panny is an SD206.

Clive:
Those flour weights should all be halved.  It's a total of 16oz.  I have one on the go at the moment and there is almost no salt at all this time!   :)

Rik:
Try the one I've given, Clive, but use 5g of salt (1 tpspn) and skip the lemon juice.

Clive:
1 tpspn of salt is a whole mine-full Rik!!   :o  I would die of salt poisoning! The loaf rose just the same as usual so the next stage is salt free.  I will be tasting it in half an hour or so.  :D

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