No Knead – Spelt
For my next to last recipe about spelt, I opted for a no-knead recipe. Perhaps the special thing about this recipe was the way it proofed, because the bread matured for 12-14 hours at room temperature. The whole recipe… weiterlesen
Wheat-free
Spelt French Baguettes
In order to expand the range of spelt options, I still needed a recipe with spelt sourdough. When choosing my recipe, I landed on a baguette. Making baguettes from spelt flour differs from wheat baguettes in a few ways. weiterlesen
Dinkelseelen und Dinkelknauzen
Because there are many traditional spelt rolls, I would like to give some of these a try. The spelt lovers in southern Germany, for example, have their Dinkelseelen or Dinkelknauzen. These spelt rolls were always made with long… weiterlesen
Spelt Rolls
Since one of my last posts featured hand rolls and I strongly encourage baking them, I am now determined to make spelt rolls. A short while ago I really avoided spelt, but I have really morphed into a spelt… weiterlesen
Spelt Ciabatta
Since I’ve received some questions about spelt recently, I would like to dedicate my next recipes to the grain. I have planned three recipes, with something for everyone, from beginners to professionals. Since I’m not really a spelt-master myself,… weiterlesen