Hello and thanks from California, and delicious whole-grain spelt-wheat sourdough bread
This is my first post, and I want to start by saying THANKS SO MUCH! to all the wonderful people on this web site for helping me to start baking great-tasting bread. What drew my attention first of all were the many cheerful and sensible posts by Mini Oven; and I soon found that I love rye bread. So thank you, Mini Oven!
Lately I've been baking my version of a wonderful recipe posted a few years ago by Bill Wraith. The original recipe is here , and I like to add 6 ounces of walnuts and omit the oil and part of the malt syrup. It really is so delicious that I eat it plain, not as a sandwich.
(For the one in my picture, I substituted a small amount of barley flour for some of the rye, but it didn't make any difference, so I won't do it again.)