December 11, 2016 - 7:17am
Mehrkornbrot-whole spelt, rye chops and wheat
Today's bake. Mehrkornbrot with whole spelt, rye chops and all purpose white wheat flours.
1/3 of each type of flour. Spelt and wheat berries, scalded and added after 1st stretch/fold.
Formula according to Tom Cat's semolina Filone.
Baked 1hr 20min at 425F. 24 hour rest before slicing.
Share
Sounds like it would be awesome with some pâté! Well done!
Thanks Danni. Pate sounds wonderful! We normally eat it with butter, toasted or untoasted. And often with honey!