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Spelt (2)
This is just a post script to the spelt story (see post passim). I think that spelt is now my wholemeal of choice and I continue to be extremely enthusiastic about it. It goes well with rye and this loaf is almost entirely spelt with one handful (only) of rye. The resulting flavour is more complex and interesting, but the rye does not dominate, or affect the rising adversely.
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10 comments:
It looks lovely, June. By the way, some comments you made on my blog got lost around Xmas - the comment facility wasn't working properly, for some reason - but in January I found them all and they are on now. Hope you didn't think I was rejecting them.
I just made my second loaf of wholemeal spelt bread (with a handful of rolled oats) and continue to be enormously pleased. I wish I'd made it round like yours instead of in a loaf pan. Your picture is beautiful; what is that lovely-looking liquid in the glass? I've also made spelt pancakes and bought some spelt pasta which I've yet to cook up. I noted some expensive sprouted spelt flour in the health food store. So much spelt, so little time. . .
What a lovely picture! What is the whiter scroll in the background? I'm eager to try fresh spelt for my own bread. Do you buy the spelt ground, or do you grind it yourself?
Lynn
I will definitely try the rolled oats next time. The glass has some large green olives in it - supposed to be an elegant snack, but looks more like an over the top martini!
Maggie
In the background of the picture is the coiled cane basket I use to prove the bread the second time - it makes the nice beehive shape on the finished loaf. Do I grind the spelt myself - good grief Maggie - do you? I'm terribly impressed! I buy the Doves Farm brand, but Lynn (above) has found some sprouted spelt flour which might be interesting. There seems to be white spelt around too, but I haven't tried it yet.
Gorgeous-I have a part spelt 18 hour loaf on its way now, and I threw in some malted wheat flakes. hope to post on it soon. I'm excited to taste it.
Excellent. I am in the middle of making one with a handful of oatmeal, but ordinary rising not the long one. Very keen to hear how that goes and look forward to reading the post.
This is a wonderful (and British!) food blog. I just stumbled across it and am so glad that I did! I look forward to reading more from you!
Gosh Freya, thank you and welcome!
Many thanks for the spelt information. I think it is now my wholemeal of choice too-it's lovely.
I love using spelt flour in my baking, may it be for breads, cakes or muffins. It's a very versatile grain. Beautiful photog you have going on there. :)
Greetings from Canada!
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