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.
Posted by alan at 9:22 PM