Sim­ply spelt

The Press - Zest - - Zest -

White spelt loaf ap­peals with its sim­plic­ity – spelt flour, wa­ter, honey, yeast, salt. The loaf, de­scribed by Breads of Europe owner Jill Al­li­son as a low-gluten bread, toasts to per­fec­tion. It is nei­ther sweet nor cakey. A treat topped with just about any­thing: toma­toes, av­o­ca­dos, left­overs, Mar­mite, marmalade . . .

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.