Preparation

300	ml	milk	warm up in a saucepan
200	g	Zwicky 5-grain flakes	Place in a large bowl, add warmed milk and allow to swell for 20 minutes
2	level tsp	easy-blend yeast
350	g	Zwicky spelt flour
1 1/2	tsp	salt	zusammen in einer grossen Schüssel vermischen
100	ml	lukewarm water	place in a large bowl
80	g	butter, soft	add, also add the flake-milk mixture and knead to a smooth dough
			place dough back into bowl, cover with cling film and leave to rise in the airing cupboard to double its size, knead the dough again and place in buttered bread tin, allow to rise again

Baking

Preheat an electric oven to 240˚C/475˚F, fan oven to 220˚C/425˚F, gas mark 9. Bake for 10 minutes at the high temperature then turn the heat down to 180˚C/350˚F, fan oven 160˚C/310˚F, gas mark 4 and continue to bake for another 40 minutes; if you like a crunchy crust, remove the bread from the tin and bake for another 10 minutes.

Chef’s tips

This bread goes very well with lentil spread (see recipe).

To check if the bread is done, tap the base of the tin: it should sound hollow.

Bread can also be baked as loaves without a tin: baking time may need to be a bit shorter.

The spelt flour can be replaced with any flour you like.