SHOPPING LIST: Cooking Skills: Bread 2, Chapter 7 (Rye, Spelt and Other Grains)

Strong white and wholemeal bread flour, wholemeal rye flour, white spelt flour, porridge oats, fine cornmeal (or polenta flour), plain flour, fast-action yeast, salt, caraway seeds, honey or black treacle, baking powder, sugar, milk, butter and eggs with the British Lion mark. A loaf tin, a 20 cm square tin and baking trays.

Rye and caraway loaf
[ ] 350 g strong white bread flour
[ ] 150 g wholemeal rye flour
[ ] 1 sachet (7 g) sachet fast-action dried yeast
[ ] 10 g fine salt
[ ] 2 tsp caraway seeds
[ ] 1 tbsp honey or black treacle
[ ] 350 ml lukewarm water

A spelt loaf
[ ] 500 g white spelt flour (or half wholemeal spelt and half white spelt)
[ ] 1 sachet (7 g) sachet fast-action dried yeast
[ ] 10 g fine salt
[ ] 320 ml lukewarm water
[ ] 1 tbsp olive oil

Oat and honey loaf
[ ] 400 g strong white bread flour
[ ] 100 g strong wholemeal bread flour
[ ] 60 g porridge oats, plus extra for the top
[ ] 150 ml boiling water, for soaking the oats
[ ] 1 sachet (7 g) sachet fast-action dried yeast
[ ] 10 g fine salt
[ ] 2 tbsp honey
[ ] 200 ml lukewarm water
[ ] 1 tbsp milk for brushing

Cornbread
[ ] 150 g fine cornmeal (or polenta flour)
[ ] 150 g plain flour
[ ] 1 tbsp baking powder
[ ] ½ tsp salt
[ ] 2 tbsp sugar
[ ] 2 Lion-marked eggs
[ ] 300 ml milk
[ ] 50 g butter, melted, plus extra for the tin

For the experiments
[ ] Extra rye flour and oats for small test batches