October 2, 2016 - 1:05pm
Mehrkornbrot
Today's bake, my usual loaf with equal parts whole spelt, whole rye, rye chops and unbleached all purpose. Sunflower and sesame seeds added. All ingredients brought from Germany, except the AP. Formula according to Tom Cat's semolina Filone from this site. Baked 1 hr 15 minutes at 410F. Will slice tomorrow after time for moisture to distribute.
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That is really a very nice loaf, well done!
Happy baking, Joze
Thanks Joze!
It is a good thing we are spread all over the world because I would be running from house to house tasting all the delicious loaves everyone is posting on here. Yours looks scrumptious!
Thanks!
Looks fantastic. Do share a crumb shot if you can and let us know how it tastes.
Flavor is good. Nutty, earthen, the usual spelt descriptors. Crumb looks like my other spelt loaves. Typical spelt/rye crumb with few/no holes and hearty texture and tooth. Too much going on to post a photo, apologies!