See note below for optional ingredients*
750 gm water
150 gm active starter
200 gm spelt, einkorn, kamut, farro, or other whole grain flour
450 gm white or red whole wheat flour
Let sit 30 minutes
20 gm salt
300 gm bread flour (or 280 gm AP flour + 20 gm gluten flour)
Let stand 15 minutes
Begin set of four stretch and folds 15 minutes apart.
Turn the dough back into the bowl, cover and let rise until double.
Divide into two large loaves or four small loaves
Shape and let rise in pans or baskets/bowls in the refrigerator until double.
Turn baskets/bowls onto a piece of parchment.
Use a sharp blade to score the dough to allow expansion.
Slide the dough and parchment into a pre-heated casserole or onto a pre-heated baking stone.
If casserole has a lid, cover for 20 minutes, and then uncover to complete baking.
Bake in a hot oven (450-475 degrees) for 30-40 minutes.
Crust should be dark and crisp. Bottom should sound hollow when tapped.
Allow bread to cool completely on a cooling rack.
Store unwrapped, cut side down at room temperature to preserve crisp crust.
*Add up to 1 1/2 cups of seeds or soaked grains to add “stuff” to your bread.
*Add 1 cup craisins and 1 cup chopped pecans
*Let 1 cup nine grain cereal soak in 1 cup water – then drain.
Adds 1/2 cup of water to the recipe.
This recipe and this approach are not intended to create beautiful artisan loaves that will fill your social media feeds with ooh’s and aah’s. It is intended to create serviceable loaves that are both nutritious and delicious! This approach won’t … Continue reading →
Traditionally Challah is a Jewish holiday bread, but for some reason it has become an Easter tradition at our house.Â Famous for it’s sweetened, egg-based dough and it’s lovely braided presentation, Challah is a great addition to any holiday meal.Â … Continue reading →
Mincemeat cookies are a holiday favorite at our house.Â They are simple to make and are simply scrumptious to eat!!Â As with most cookie recipes, I substitute spelt for the white flour, making a hearty cookie that is both delicious … Continue reading →
Here is an autumn recipe that will delight your family.Â The Spelt flour makes it light and fluffy, the abundance of apples makes it moist and delicious. Â Keep it simple and don’t peel the apples. Â Offer it straight from the … Continue reading →
My friend Jinks Greenstreet passed this recipe along several years ago, and it has become a family favorite.Â How can you beat the wholesome goodness of whole grain bread mixed with the wonderful flavor or pumpkin spice??Â It doesn’t … Continue reading →
I guess blogging is not quite my “thing”. Â Over a month ago I promised that I would post a recipe, and only now am I getting around to it!! Â My apologies! Â Here’s the recipe for Baked Oatmeal that my daughter … Continue reading →
Since I have several children who still turn their noses up at things like avocado, mushrooms, and green pepper, here’s the variation of the Wheat berry salad that pleased them: 1 cup sprouted wheat berries 2 cups cooked chicken Â½ … Continue reading →
Sprout 1 cup of wheat berries until of desired length. (To sprout berries: soak one cup of berries in two cups of water overnight. Drain and rinse. Spread berries out in shallow baking dish. Cover with kitchen towel. Several times … Continue reading →
Serves 6 Ingredients indigenous to the New World, like amaranth, quinoa, and corn, have a natural affinity. In this soup, the amaranth and quinoa add substance and subtle flavor variations to the more familiar taste of sweet corn. Ingredients 3 … Continue reading →