SC - period bread comments

[Marilyn Traber]

I made a loaf of spelt [and reported on it] a month or so ago, using the recipe on
the back of the bag- great bread, and i concur on the solidity of the loaf, but it
was in the realm of hearty rather than dense and ughhy. It went quite well with
bukenade[beef/pork stew] and made great toast.
margali


> Try experimenting with spelt flour.  I think this may also answer our question
> concerning poundage.  A machine-made loaf of spelt bread weighs considerably
> more than the same size loaf made from regular wheat or whole wheat flour.
> The grain is period (it's the ancient ancestor of modern durum & winter
> wheats).  The loaf is much denser, with an almost nutty back-flavor.  It's
> really tasty, and it won't bloat you up like modern wheat does.
>
> Same holds true for amaranth (if you haven't tried bread made from this grain,
> you should.  It's yummy!), although this one only has historicity for Aztec
> personae, AFAIK.
>
> Walk in peace,
> Wolfmother



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