Droppin' Loaves: A Bread Blog

Who Let the Spelt Out?

Posted: 2010 Apr 07 (Wed) 01:00 UTC

Who Let the Spelt Out?

I tried out the 2:2:1 ratio for the 3 flours that I mentionned in the last post:

I baked it at 350°F for what may have been 60 minutes.

I think this is the one. The Magic Ratio. The blend of whole wheat and spelt is nice. It still has an earthy taste, but there's a lightness or fluff to it that wasn't there in the previous loaf. I could maybe one day take out all the oatmeal to see what just these two flours contribute, but I still like the idea of having oats in the bread. Another idea is to add seeds to the dough, like sesame and poppy or something. Whatever Whole Foods puts in their Seeduction bread.

Since I only baked half the dough, I think the next one will go in a loaf pan instead of on the baking stone. I kinda miss having more squarish bread slices.

Addendum: I just noticed that I already tried a 1:1 of whole wheat and oatmeal a month ago (March 1). Totally forgot about that. I'm not sure I can tell what the oatmeal adds to the bread, other than nutritional content and natural preservatives. I'd have to do a side-by-side taste comparison.

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