The weather has cooled and I've been getting back into baking a loaf of bread a week. I've got a recipe dialed that I really like, so normally I don't stray much from that. But, I had spelt flour that needed to be used so I put together a loaf with 40% spelt, and 60% AP. It turned out great.
But this time of year, I start thinking about more hearty food. I was thumbing through the Tartine 3 book and saw the recipe for René's Rye. It's uses a bunch of sprouted rye berries along with seeds of all sorts. It doesn't use any wheat flour. The Flour is 80% spelt, 20% rye. There's as much sprouted grain and seeds as there is flour. For liquids there's buttermilk and some dark beer along with water. I figured I'd give it a try. Since it was my first time using sprouted grains I decided to follow the recipe almost to the letter. All in all I'm happy with the results. The recipe made a ton of bread and it's so hearty that you can't eat more than a couple thin slices at a time so I'm going to cut it into small bits, vacuum seal it, and store it in the freezer.
Now I'm feeling inspired to try some of the other oddball things in that book. Porridge breads sound interesting. Maybe I'll do that next.
Bookmarks