Hi everyone,

I'm a newbie from Germany. New to this forum and not very well doing with English.

With baking bread I am not new.

My favorite breads are wholemeal rye-wheat breads or rye breads made with sourdough. Sometimes just a little yeast added. Also rye-wheat breads with whole seeds and grains.
Real rustic breads.

And also wheat breads with a poolish made of a tiny bit of yeast.

I am not perfect with baking bread, and so I hope to learn a lot here.

Harry

Hi KipperCat

I said I would try out your method for the NYT loaf using 100% wholemeal spelt. I stuck to your instructions as closely as I could:

1lb 100% wholemeal spelt flour

1/4 tsp instant yeast

1 tsp salt

2 oz yoghurt

BUT

10 oz water NOT 12 oz as it just seemed too wet to me ...

Anyway mixed it all at 9pm last night.

At 9am today, turned it out and did the stretch and fold thing as best I could on a clean unfloured board - 10 times - 6 then 5 min rest then 4 more

Helend - DH is bringing home some wholemeal spelt flour tonight. I had planned to start a loaf of 100% WW tonight, but may try the spelt instead. I've read that it absorbs less water than whole wheat. Anything else I should know? I usually add an acid to my whole wheat bread. Should I do this with the spelt as well? And lastly, any thoughts on whether I should use all spelt or try a blend (about 50/50) of whole spelt and whole wheat?

I've ben practising this recipe for a while. I syill can't quite manage the same crumbly texture as the famous McVitie brand but getting closer ...

They aren't that pretty to look at but taste good

For approx 2 dozen biscuits:

10 oz wholemeal flour

6 oz fine oatmeal

2 tsp salt (nec for the sweet/savoury balance but you could use less)

2 tsp baking powder

6 oz butter/marg