The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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slothbear's picture

white spelt sourdough bread

Eric's latest video masterpiece at Breadtopia is a whole spelt sourdough.  I was anxious to try it.  So anxious that I didn't notice that I had white spelt flour, not whole spelt.  No matter, the flexibleness that is bread took over, and it came out fine.

tangled's picture

Hi, I'm a new poster, though have been reading for a few weeks since another forum posted a link. It's certainly a fantastic resource.

I tried a spelt loaf for the first time yesterday, from R. Bertinet's Crust book. The dough was very stiff (only 65% hydration). It turned out ok, but not brilliant, so I doubt I'll be in a rush to do it again.

I'm planning on trying bagels for the first time next, "Crust" has a recipe, but I'm going to have a look at some here before I get stuck in.

dragon49's picture

Delicious Multi Grain Bread

December 3, 2008 - 1:47pm -- dragon49

This is the most delicious Bread that I have ever made:


The 1/3 cups of water added noticeably more moisture to the bread than the recommended 1 1/4 cups for 4 cups of flour.  Breads with the recommended amount were a tiny bit too dry.


Mixed Grain Juniper Berry Bread:


1 1/3 cups Water

2 cups Spelt Flour

1 cup All Purpose Flour

1 Cup Buckwheat Flour

3 Tablespoons Extra Virgin Olive Oil

3 Tablespoons Brown Sugar

Rosalie's picture

I have a variety of grains in my arsenal, and I thought it was time I tried something other than the usual.  I settled on spelt and found bwraith's post on Marcel's Grandmother's Spelt Bread (

There were a few obstacles.  First was the uncertainty whether the 1/2 cup water used to dissolve the yeast came out of the 500 grams in the ingredient list.  I proceeded assuming it did, but the resulting dough was too dry, so I added it back in.  Then there was the question about rises.  Apparently the only rising is of the loafed bread in the heating oven.  Then there was the fact that I make mini-loaves (I got eight mini loaves out of this one-loaf recipe).  Finally, there's my own klutziness when it comes to matters of art and grace.

I pretty much followed the ingredient list.  I used double caraway seeds because I neither like nor have anise seeds.  But instead of going directly from mixer to loaf pans I went through my traditional bulk rise after a bit of kneading (which apparently was also not required).  I rolled the formed loaves in the sunflower seeds rather than just having them stick to the sides of the pans.  Finally, I was afraid to try the cold oven approach.  As it was, one hour in a pre-heated oven was more than enough.

The dough had a wonderful feel.  It reminded me of Play Dough.  But in the end, the bread did not rise particulary much.  Maybe that's okay.  I looked at Bill's picture, and it's about the same density.  Remember, I got eight mini-loaves out of the recipe - I shouldn't expect much height.

Bottom line is that I couldn't stop eating it.  One mini-loaf (177 grams before baking and before sunflower seeds) is in my stomach.  The taste is different.  I believe some of that is attributable to the nutritional yeast, but despite that it's wonderful.

If I define success in baking bread by how willing I am to eat the final product, then failure is extremely rare.  It may not be tall and light, but it's always good!


DakotaRose's picture

Breads made with exotic flours

April 24, 2008 - 6:40pm -- DakotaRose

I went down to our local mill and purchased some exotic flours the other day.  I want to use them as additions to our favorite whole wheat recipe.  I was just wondering if anyone else has worked with these flours and has some good recipes for them.  I started out today by adding some quinoa to the recipe and it came out dense, but boy was it good.

Thank in advance.


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