The Stratford Melter Belter Recipe

The Stratford Melter Belter Recipe

The Stratford Melter Belter recipe comes from the Fabulous Baker Brothers second series. Here is the full recipe including our own spelt bread recipe.

Fill this recipe with marinated beef brisket serve warm with an onion marmalade and cheese in your own baked spelt bread.


To bake this spelt bread you will need a large baking tin.

All of your baking will improve with our ultimate baking stone.

If baking this spelt loaf feels too much why not try our classic white bread recipe or you can buy lots of our award winning bread online, why not try our five seed spelt loaf.

Photo: Joe Sarah

Serves 8


  • 1.5kg piece of beef brisket
  • For the spelt loaf:
  • 10g of fresh yeast or 5g of dried yeast
  • 250g wholemeal spelt flour
  • 250g strong white bread flour, plus extra for dusting
  • 1 teaspoon (10g) fine grain sea salt
  • 300ml warm water
  • For the marinade:
  • 150g brown sugar
  • 50ml Worcestershire sauce
  • 1 teaspoon salt
  • 2 teaspoons black peppercorns crushed
  • 1 tablespoons juniper berries
  • 1 tablespoons whole allspice
  • For the onions:
  • A good knob of butter
  • 2 tablespoons extra-virgin olive oil
  • 8 onions, sliced
  • 3 tablespoons Worcestershire sauce
  • 50g brown sugar
  • Salt and pepper
  • To assemble:
  • English mustard
  • Red Leicester cheese
  • More butter


  1. Heat the oven to 230°C
  2. To make the spelt: mix the yeast with 300ml of warm water and leave to dissolve.
  3. Combine the flours, salt and the dissolved yeast and bring together to make a soft dough. Knead for 10-15 minutes until it becomes stretchy and elastic.
  4. Transfer to a bowl and cover it. Allow to prove until doubled in size (no more than 1 hour), in a warm place.
  5. Once proved, shape the dough into a tight and firm sausage shape no longer than the tin. Place into a greased 2lb large loaf tin.
  6. Leave to prove for a further hour or until doubled in size.
  7. Sprinkle with spelt flour and sea salt.
  8. Spray the oven with water spray and close the door to create a crust. Bake in the oven for 30 minutes at 230°C on a baking stone.
  9. Leave to cool completely.
  10. To make the marinade: put all the ingredients for the marinade into a bowl and mix together, then rub all over the meat and leave to marinate overnight.
  11. The next day, preheat the oven to 150°C, Gas Mark 2. Place the brisket in a large roasting tin. Cover the meat with foil shiny side down. Roast for three hours, basting from time to time. Remove the foil and cook for a further 30 minutes to give it some colour.
  12. To make the onions: heat the butter and olive oil in a large pan on a medium heat, add the onions and slow cook for 5 minutes until softened.
  13. Add the Worcestershire sauce and sugar and continue to cook over a low heat for 10-15 minutes or until syrupy.
  14. Season with salt and pepper to taste.
  15. To assemble the sandwich: butter your bread on both sides. Spread over English mustard, followed by sliced beef, some of the onions and slices of cheese. Pan fry the sandwich till the bread has a nice browned colour and is crispy. Cook in the oven at 200°C for 5 minutes till the cheese is melting. Serve warm.

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