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    19 Comments on "Thermobexta’s Spelt Scrolls – sweet or savoury"

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    Louise
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    So the results are in. I am very much a “that looks about right” ingredient adder! I followed your scroll recipe then added about 200g of raisins, figs and apricots (probably to a rough ratio of 50:30:20). I only beat it for 3 minutes and baked it in a bread tin. My dough was quite sticky (back off the water maybe??) and it didn’t rise too much on proving but the final result was … delicious! I mustn’t have punched all the air out as I had a rather gaping hole toward the top of the loaf once I sliced… Read more »
    Louise
    Guest

    Love your recipes! My children love raisin toast but I don’t like all the yucky stuff in the store bought loaves. I’ve found some recipes that I’ve tried but all either failed or were very heavy. You don’t appear to have a recipe for such in your breads or savoury/sweet baking. Could your savoury scroll recipe be modified to suit? Your thoughts would be appreciated. 🙂

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