A bold loaf made with Anita's Organic Emmer Flour: High in protein and fibre, slightly lower in gluten.


500 g Anita’s Unbleached White Flour

250 g Anita’s Emmer flour

20 g Sea Salt

24 g Fresh Yeast (or 12 g dried yeast)

160 g Baked Potato, with the skin, mashed

600 ml Dark Craft Beer (room temperature) or lukewarm water

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Knead the dough for approximately 6 – 8 minutes or until the dough feels smooth, subtle with a good elasticity. The gluten strands of Emmer grain is not as elastic as wheat gluten, so a more gentle kneading would be more appropriate.

Try to have the dough temperature at around 78 F after kneading to ensure a healthy fermentation.

Allow the dough to double up in volume (approximately 60 – 90 min).

Shape the dough nice and round and place them onto the sheet pan to be used and allow them once again to double up in volume.

Prepare the topping mixture:

90 g Anita’s Organic Whole Emmer Flour

160 ml Dark Craft Beer (or water)

4 g Salt

2 g Fresh Yeast (or 1 g dry yeast)

Combine all together and spread it gently over the top of the loafs, dust well with flour and bake (with steam if possible) at 425 F for approx. 30 – 45 min.

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