Saturday, September 8, 2007

Whole Spelt Bread



Mixed and baked today.

Whole Spelt Loaf

4 cups organic whole spelt flour
1 cup Amish cornmeal
1 cup organic teff flour
1 cup quinoa flour
½ cup oat flour
½ cup ground flax seed
1 Tablespoon organic barley malt
2 teaspoons kosher salt
12 oz Saranac Pilsner Ale
KA “New England” sourdough starter

Kneaded, shaped into two loaves after first rise; topped with seeds; baked in 425F oven 14 minutes, then lowered to 375F until done, additional 35-40 minutes. Not much of a rise once shaped, but good crumb and taste.



and as a bonus: a salad Ann put together for supper; red peppers, yellow peppers, carrots, beets, and kolrabi disks.



With a vinegrette and herbs, a welcome addition to a modest supper after a long day of baking/gardening/yard care/recuperating from much air travel.

2 comments:

Susan said...

The combination of ingredients sounds good! What is Amish cornmeal?

alan said...

it's organic cornmeal produced at an Amish farm in northern Ohio that's sold at our food cooperative; a relatively coarse grind.

Alan