The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Multigrain/ Seed Spelt Loaf - Linseed, Quinoa, Sunflower and Poppyseed

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tororm's picture
tororm

Multigrain/ Seed Spelt Loaf - Linseed, Quinoa, Sunflower and Poppyseed

After picking up a large batch of assorted grains and seeds I set to making a multigrain spelt loaf. I firstly soaked a mixture of the grains (which I unfortunately did not weigh) and mixed into a dough of white spelt with 13% gluten flour for a total hydration of 75%. I also added a teaspoon of cocoa for a little colour. 

 

Although a little overproofed, resulting in no oven spring, this was pretty much the best loaf I have ever made in terms of the consistency of crumb and taste. 

Comments

Mebake's picture
Mebake

Nice, but why white spelt? Whole spelt flour has more flavor, and is more nutritious.

Anyway, quite a nice bread, and i'm sure it is tasty!

tororm's picture
tororm

My other half cannot eat wheat and has been eating dark to darkish spelt loaves up until a couple of months ago when I started baking in earnest, back then a white loaf was a novelty and I've thus been working my way through a 10kg bag. Next trip to the supply store I'll be picking up a bag of each!

evonlim's picture
evonlim

nice, nice NICE! 

evon