WHOLE GRAIN SPELT BREAD

Whole-grain spelt bread without any refined flour can work out very well, somewhat to my surprise. The spelt flour is freshly ground just before baking -- my old Champion juicer with its milling attachment does a quick job without excessively overheating the flour.

Whole-grain spelt bread tastes better than bread made with whole-grain wheat. The loaves have been lighter in texture than anything I could ever get with wheat. I recently bought twenty pounds of organic milled spelt flour from K2 milling where I was told that there was no more until the next harvest. Nice to see that demand for it is high.
 The terracotta pot just behind the loaf has become my preferred bread pan. Having the oven truly hot at 450F./232C. also makes a great difference. The pot heats up to oven temperature before the risen dough is dropped into it. 

The weekend is the ideal time for baking because hydro rates are half that of week days. Needing bread by mid-week does mean another baking session, but it does help heat my little house in this cold January weather.