Whole Grain Spelt Cinnamon Raisin Braed Won't Rise
I love this site, such passion and energy!
I put together P. Reinhart's Whole Wheat Cinnamon Raisin Bread recipe using 100% Whole-grain home-milled Spelt. I also opted for using yogurt in the soaker and the biga. Otyherwise all ingredients were weighed.
The end result was a fantastic tasting bread (maybe a tad salty), the flavour was unprecendented in my world. The only downside was the density. It was heavy and had the texture of dry banana bread. I'm not sure the dough rose to any extent.
I will try it with milk next time and wonder if reducing the salt or increasing the yeast will help.
Any suggestions will be gratefully appreciated, I would like to shorten the learning curve with spelt as much as possible.