Join the Emmer’ati: Dash on over to the @bakerybitsltd website and sign to their mailing list to get the recipe for this 100% Emmer, Carrot & Pumpkin Seed Loaf, made with @gilchesters Emmer flour and @muntonsmalt dark malted barley. You make an overnight ferment with most of the flour – using either yeast or sourdough, whatever you prefer- then the following day mix in the malt, carrot, seeds and other ingredients, into the tin and flour the top then after it rises…voila…it’s ready to bake. A cinch to make and the result is one of those heavily seeded dark loaves to slice thinly. And very good toasted with your favourite @marmaladeawards @yawatahama_marmalade_festival marmalade
