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