Heritage Grain Loaf

This bread has been made by Phil Nicodemi, our Kilver Court baker, using heritage grain flour, which consists of spelt (of course), Emmer and Einkorn, all ancient grains. Emmer and Einkorn, which have remained relatively unchanged over the centuries, totaling nearly 60,000 years between them!

Heritage Grain Loaf



  • 120g/4 ¼ oz/ ¾ cup heritage flour
  • 120g/4 ¼ fl oz/ ½ cup water
  • 1g/ ¼ tsp yeast


  • 2g/ ½ tsp yeast
  • 500g/17 ¾ oz/3 ¼ cup heritage flour, plus extra for dusting
  • 2 tsp salt
  • 2 tbsp rapeseed oil
  • 340ml/12 fl oz/scant 1 ½ cups water



  1. FERMENT: Dissolve yeast in water, the add flour and leave to ferment for 24 hours.
  2. For the loaf, combine the yeast and water in a bowl until the yeast has dissolved. Add the flour, salt and ferment, and mix with your hands to combine into a dough.
  3. Transfer the dough to a mixer fitted with a dough hook and mix on a slow speed for 4 minutes. Increase the speed to fast and mix for a further 5 minutes, adding the rapeseed oil slowly after 3 minutes. Your dough should be silky and smooth.
  4. Remove the dough from the mixer and shape into a cob. Place in a bowl, cover with a tea towel, and leave to prove for around 2 hours, or until the dough has doubled in size.
  5. Turn the dough out onto a floured surface and divide into two. Reshape your dough into 2 cobs and let them rest for 30 minutes. Place a towel over the dough to avoid it getting a skin.
  6. Shape your dough a final time and place each cob into a floured proving basket for final prove of around 1 hour. Meanwhile, preheat your oven to 200°C/400oF/Gas 6 and place a baking tray at the bottom of the oven.
  7. Carefully tip your dough cobs out of the proving baskets onto a large baking tray and slash the cobs to allow the gas to release while baking. 
  8. Just before you put the loaves in the oven, pour a little water or place a few ice cubes into the baking tray at the bottom of the oven to create steam and ensure an even bake.
  9. Place the cobs in the oven and bake for 30–35 minutes until golden.

30th July 2020

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