The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spelt & Quinoa bread

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Bushturkey's picture
Bushturkey

Spelt & Quinoa bread

I made this bread with a white leaven, elaborated to a starter, which was pre-fermented for 12 hours.

The finished dough had 108% pre-ferment starter, 30% wholemeal Spelt flour, 70% white bread flour and 75% hydration.

The flour and water were left to autolyse in the fridge for 12 hours before the starter, salt and a cold soaker of quinoa (I didn't weigh it so I don't know the percentage) were added and mixed.

The kinky loaf resulted from my transferring it to the oven. My "peel" - a wooden chopping board- was too big to fit and flip over in the oven and the dough flopped off the tile.

Spelt & quinoa loaves

Spelt & quinoa loaves

 The crumb texture is OK, I think (?).

The loaves - a kinky one and a straight one!: The crumb texture is OK, I think (?).

Comments

Marni's picture
Marni

That  just looks delicious!  I love using spelt.  My personal opinion and taste says the crumb is is great.  It looks very light.

Marni

Nim's picture
Nim

can you post this recipe? looks yum...i just bought some organic quinoa and of course I want to use it in bread!

bread10's picture
bread10

Looks very tasty!! Please can you post a recipe for this. I am trying to find a spelt and quinoa bread recipe on the internet with no luck!


Thanks