I love the 100% spelt bread that I’ve made according to Richard Bertinet‘s recipe in the book “Crust” before, and this time I’ve made a sourdough version of it. I replaced all the poolish by a liquid sourdough (1:1 spelt to water) and added 25% of walnuts (to all flour) to the dough. Others were remained the same as the recipe.
Proportion of sourdough to final flour was 2:1. The bread was only little sour. Crumb was chewier with the sourdough and I like it. I also like it with walnuts, which go well with the sweet and nutty spelt. Love spelt. I am thinking to make a spelt bread with cheese and walnuts next time. :)
Recipe adapted from: Crust by “Richard Bertinet“
Posted by Nat on October 10, 2010
This is the second time I made this bread, and I used spelt flour to replace all the rye flour this time. As the gluten and water absorption of spelt is higher than rye, I added more water than the recipe indicated. I think I have added more water than the dough needed, so the final dough was soft, and the resulted bread crumb was lighter than last time. (Actually I would prefer a tighter crumb as it is called German style bread :P )
On top of the bread were rolled spelt. Though they only had a slight spelt flavor eaten with the bread, they were crunchy and I love this. :) The bread had a light spelt flavor and was quite tasty, but I prefer the rye version.
I like Peter Reinhart’s Whole Grain Bread book, as I always love the strong wheat flavor of whole wheat bread. And the recipes inside allow me to make in just 2 hrs. In this way I can make bread after work (relaxing activity after work!).
Recipe: “Whole Grain Breads” by Peter Reinhart
Posted by Nat on July 13, 2008
I love the whole spelt berries in this bread. They smelt really sweet after soaking in warm water overnight. The bread smelt sweet while baking too. Overall the bread has a sweet and mild nutty taste. I love it.:)
As the dough was weak in gluten, I kneaded it only until “smooth & elastic” (no window pane required) as described in the recipe. However I did’t proof the dough in a tin or basket, so it spreaded after proofing, and the baked bread looks “short”. Anyways, the taste is great.
P.S. If you are in Hong Kong and would like to buy spelt flour & berries, they are available in Great grocery store in Admiralty.
Recipe: “Crust” by Richard Bertinet
Posted by Nat on June 9, 2008