The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

We had an International Food Fair (Again)!

Elsie_iu's picture

We had an International Food Fair (Again)!

Sprouted spelt was used in this bake because… well, that was all I had on hand at the moment. See! It’s wise to sprout some grains ahead of time in case you don’t have time to do so someday :) 



Sprouted Spelt & Red Fife Wheat SD


Dough flour (all freshly milled):

120g      40%       Whole red fife wheat flour

120g      40%       Whole spelt flour

60g        20%       Sprouted spelt flour


For leaven:

4g         1.33%       Starter

38g       12.7%       Bran sifted from dough flour

38g       12.7%       Water


For dough:

262g      87.3%       Dough flour excluding flour for leaven

133g      44.3%       Whey

100g      33.3%       Water

80g        26.7%       Leaven

5g          1.67%       Salt



302g        100%       Whole grain

273g       90.4%       Total hydration


Sift out the bran from dough flour, reserve 38 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, around 9 hours (23.5°C).

Roughly combine all dough ingredients except for the salt and let it ferment for 15 minutes. Fold in the salt and ferment for 2 hours 15 minutes longer.

Preshape the dough and let it rest for 20 minutes. Shape the dough then put in into a banneton. Retard for 10 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.



For whatever reason, the dough spread in the oven. The crumb is not bad for whole grain bread with sprouted grains though.



Before tasting the bread, I thought it’d surely be very sour as the leaven smelled pretty acetic. However, it turns out to be rather balanced in flavour: both sweet and sour but not too much of either. As with all bread with sprouted spelt, this loaf filled the house with a pleasingly malty aroma.




Pad Thai, seasoned with home-extracted tamarind paste, not ketchup…


Super juicy garlic chives stuffed YW spelt flat bread


Three cheeses pizza (Provolone, Blu Di Bufala, 24 months Parmigiano Reggiano) with half spelt SD crust


Blu Di Bufala risotto topped with pan grilled king oyster mushrooms


Pork Carnitas with limes and cilantro, Mexican spiced rice with fried eggs and shrimps, homemade flour tortillas and mixed veggies


Indian appams (barley, urad dal and rice) with mushrooms korma



AlisonKay's picture

Looks delicious...all of it!

I see you use whey a lot in your breads. What does it impart? I regularly have some and could add to my wholegrain breads.

Elsie_iu's picture

There're more than a few posts about the impact of whey on dough structure, fermentation and browning as well as the final taste and texture of the bread. In short, whey boosts fermentation, strengthens dough structure and promotes caramelization of the crust. Also, it produces a softer crumb that is not necessarily more lactic but can rather be sweeter. That's only my experience though, others might have contrasting opinions. 

For further info and the Science behind, you might want to do a quick search on this site or simply check up on these posts:

Glad you like the food, Alison! Adding whey to dough is a great way to use it up :) Happy whey bread baking!

AlisonKay's picture

for this and the links too. Very helpful. 

Salilah's picture

Heya - the bread and the rest of the food look wonderful!

I wondered if you could give a recipe for the appams?  They look round rather than flat, and the recipes I can google all appear to be flat pancakes, and I'd love to experiment!

Thanks for the great photos - inspiring!

Elsie_iu's picture

Some call them appams, others call them paniyaram. Yet no matter what their name is, they're basically made using the same method :) You take a mixture of pulses and grains, usually involving rice, and soak them for a few hours to soften. Then they're ground to a smooth batter and left to ferment for another couple of hours until airy. You can either cook it directly on a pan for pancake-style appam/dosa/cheela, or you may spoon the batter (kept slightly thicker in comparison with the former) into a Paniyaram pan for paniyaram or idli maker for idli. I'm sure pans for making Danish pancakes or Japanese takoyaki would also work fine. 

This is the recipe I followed loosely. Three modifications I made were switching the ratio of grains and pulses to 1:1:2 of pearl barley:Japanese brown rice:skinned urad dal, skipping the soaking by grinding everything into flour using the mockmill, and cooking in a Paniyaram pan instead of steaming. 

I'm so glad to be able to inspire you, Salilah! Happy appams making!

Danni3ll3's picture

looking more and more delicious! You have me drooling! 

Your loaf looks awesome! I haven’t tried making a 100% whole grain loaf yet. It is in my future though!

Elsie_iu's picture

Your bread has quite a bit of whole grain already and upping it to 100% won't make the handling so different. However, flavour-wise it's far superior that you may or may not be able to go back... Since whole grains are pricier than white flour, sellers usually mark the price up. Yet I believe you're far too kind to do that to your customers so this can only be a good news for them :) I'm really looking forward to that day!

Nice to know you like the food. I'll keep it coming!

isand66's picture

The food looks so delicious!  Your pizza and flat bread is amazing....hopefully I can taste soon 😁.  

Your bread crumb looks nice and moist and open.  It probably spread due to a few possibilities.  1. Your overall hydration is very high for a bread with so much spelt which is not a strong gluten grain and that combined with sprouted flour which also can weaken the overall gluten structure couldn't have caused your bread to flatten.  Also with spelt it tends to ferment quicker as does sprouted flour so it's possible you slightly over fermented the dough. Still must have tasted great I'm sure.



Elsie_iu's picture

I showed some photos to my baking friend and asked for his opinion. Although he thought the dough was merely too weak, I do think it was over-proofed as it felt considerably strong before the retard. The bulk was extended intentionally til the dough looked dangerously proofy, you know, for the purpose of opening the crumb up. Probably I underrated the effect of a few degrees rise in temperature that the dough didn't need that long a proof... That's why we've always been told not to be greedy :) The taste is still good: maybe a tad sour for some but I find it just right.

I'd love to get you to taste the food too, Ian! Cooking and baking are more fun when there's someone to share the food with!

dabrownman's picture

it all looks grand!  It is just killer all the way around.  Nice!

We are having taco Thursday tonight. Grilled Chicken breast, grilled chicken thighs. grilled pork or instant pot Pork Carnitas pan fried or rgrilled ib eye steak tacos with all the fix'ins.  My daughter has been packing and has not been to dinner for a while so she called and said it was taco Thursday don't you know?  And so it is:-)

Loved the post and happy baking Elsie

Elsie_iu's picture

No no no...We have Taco Monday and Taco Wednesday far more often, and sometimes Taco Friday... Who cares? Why'd someone limit tacos on one single day! The grilled protein is obviously the star but tacos taste only half as good without all the fixings. Just by looking at your fully loaded tacos and I know you must agree on that! And needless to say, everyday is Bread Day :) It usually appears as toasts at breakfast but it might show up in other forms like naan, pizza, wraps etc. occasionally during lunch and dinner too. 

It must be nice to dine with your daughter again. I'm sure she'd love the tacos as always! Thanks for the comment, Dabrownman!