Buttermilk Spelt Bread from Plotzblog
Great recipe, I'm still working on becoming a better baker! I found this recipe on Plotzblog.de (I love Google translate!). The first I made this recipe, I understood afterwards how the buttermilk softens (my way of characterizing) the whole grain bread. I did however want "more lift" or more volume so I tried the second time and added 20% bread flour in place of the spelt.
I used a hard lid covered loaf pan, this was a mistake! The bread rose, hit the roof of the pan and didn't rise to its full potential.
The trickiest part was figuring out when the bread is done, here's the second mistake! I should've waited 24 hours to cut the loaf. After 8 hours the bread was still spongy, after 24 hours the texture improved.
Here's the link to the recipe -