I've made this spelt/rye bread, a few times and it is only because I am spoiled that I am deeming it okay instead of really good. You have to like sour because a relatively large percentage of the flour and water are supplied by the 3:2 rye flour:water sourdough starter. The rest of the flour is spelt - except when you don't realize that you do not have quite enough spelt left in the house. Ingredients, instructions and all the rest at http://108breads.blogspot.com/2014/11/bread-number-58-speltrye-not-wonde....
Category:
Already a member? Login