Wholemeal spelt bread with seeds (CLAS)
Continuing my CLAS experiments, made a whole spelt bread with seeds, following Rus Brot's recipe again, with a large/long pre-ferment, and very quick and warm bulk and final proof. Only uses a tiny amount of yeast (0.15% IDY of total flour). Recipe here. Here is my formula https://fgbc.dk/1ode (I used linseeds in place of sunflower seeds, that's what I had; also wanted to finish the last few grams from the bag of spelt flour, so added just a little more in the final dough).
I think I could have final proofed for just a few more minutes, the loaf got a little tear on top. Very tasty bread though! No hint of apple flavour from a little pureed apple. Almost moist crumb, and very soft. Nutty flavour, both from the seeds and the whole spelt. And I don't know if it's because I'm expecting this from CLAS, but again I feel like the aroma is also just a little more "bready" than normally! But I am not really used to whole spelt bread, so not the best bread to judge probably...
And I probably should have baked a little longer for a more caramelized crust, not sure why I didn't just leave it in longer.