Monthly Archives: April 2014

Spelt

                                                           Spelt Bread

 

This months bread is Spelt. Spelt is considered one of the Ancient Grains with the earliest reference to it found in the Bible. It’s a type of wheat, but many people find it more agreeable to their digestion than more common types of wheat.

 

In addition to both white and whole spelt, the bread will have whole Spelt berries. This bread is 100% Spelt

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Ingredients:

 

Whole Spelt

White Spelt

Whole Spelt berries

Water

Salt

 

Cracked Wheat

                                                        Cracked Wheat

This months bread is another naturally leavened bread that has raw wheat just barely “cracked”. It was lightly cracked in my homebrew mill into large chunks, then fermented overnight. The fermentation of the cracked wheat, in addition to the natural leavening gives a very interesting flavor and aroma to the bread.

 

55% of this bread is whole grain between the whole wheat and the cracked wheat, but you’d never know from the lightness of the finished loaf. In addition to the whole wheat and cracked wheat, the bread also contains North Country Farms excellent stone ground “white” flour from upstate New York. NCF White is a sifted flour, where the mill removes most of the bran, but the germ remains. It’s a stone ground white flour in name only, more closely related to whole wheat.

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Ingredients:
AP Flour

North Country Farms White flour

Organic Whole Wheat Flour

Organic Cracked Hard Red Wheat

Water

Salt