Ready for my favorite of my fresh milled loaves thus far?
Like all of my favorites, it has spelt. What is spelt, you ask? Spelt is an ancient grain that's a part of the wheat family but has some distinct differences from wheat itself, like higher levels of protein and fiber. Spelt tends to be easier to tolerate than wheat and some with gluten sensitivities are able to tolerate spelt flours.
But you want to know the best thing about spelt? The flavor. Spelt is hands down my favorite flour, it has a depth and slight nuttiness that just works in everything I've tried it in. It's the brown sugar to wheat's white sugar. Similar, but deeper in the absolute best of ways.
Spelt lends a wonderful flavor to this bread, with bread flour helping to provide structure and assist with texture, as because of spelt's different protein structure it works best when combined with other flours for breads. Thus the 50% fresh milled spelt flour loaf was born. All the flavor, all the nutrients, all the texture.
All of my sourdough loaves are raised entirely by my sourdough starter without the use of commercial yeast. All of my loaves are baked using a naturally non-stick cast iron loaf pan.
Ingredients: freshly milled spelt flour, King Arthur bread flour, water, sourdough starter (King Arthur all-purpose flour, water), honey, salt, and a dusting of rice flour.