This Sourdough Spelt Ka’ak Bread is my rendition of a Lebanese Bread which is shaped like a purse, sprinkled with Sesame Seeds and sold on the streets of Beirut. Ka’ak is the bread of the month for the Bread Baking Babes. I decided to make my version using sourdough and a mixture of all-purpose and whole grain spelt. This version turned out crispy and light
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This Sourdough Cottage Cheese, Dill, and Onion Spelt Bread is not your average cottage cheese loaf. This one uses sourdough instead of the traditional yeast/baking soda method, includes all-purpose spelt and whole grain spelt, utilizes a cold fermentation in the refrigerator overnight and can be baked as a hearth loaf or in a loaf pan. This bread is my take on the Cottage Cheese, Dill,
These Sourdough Spelt Onion Pockets, made with 100% spelt flour and filled with an onion/poppy seed mixture, are slightly sweet and nutty. This formula is an adaptation of the recipe from Inside the Jewish Bakery by Stanley Ginsberg & Norman Berg. Don Sadowsky, a member of the Artisan Bread Bakers FB Group, adapted the formula to utilize a sourdough levain. I want to thank Mr.
These Seeded Sourdough Cranberry Spelt Loaves, made with whole grain spelt, filled with cranberries and wrapped in sunflower seeds, are my interpretation of the spelt rolls Ralph N. shared as the BOM for the Artisan Bread Bakers several months ago. I’ve been in testing mode this year so I made this bread a few times before landing on a combination I really liked. I started
This Fermented Sprouted Porridge Bread is a unique bread made from grains that have been sprouted, then fermented, and cooked into a porridge. If you like a slightly sweet and toothsome wheat-y texture, you’ll love this loaf! I used sprouted einkorn grains and spelt flour, but you could make this bread with any wheat grains you choose. This bread takes several days to make, but
These Kefir Milk Asiago Spelt Semolina Bagels are my interpretation of the monthly bake for the Bread Baking Babes. When I saw what the bread of the month was, my first thought was “cheese” – yes! Then I wondered what I could do to make them even more special. As I was considering what flour to use, I decided it would be fun to incorporate
Rings of bread featuring a hollowed out middle filled with sauteed onions and poppy seeds is how I characterize these Traditional Onion Bialys with Spelt. These delightful morsels are crispy on the outside and chewy on the inside due to the inclusion of Pâte Fermentée and being baked on a baking stone. My version is made with all-purpose Spelt flour rather than regular bread flour
This Lemon Rosemary Spelt KAMUT Campagne Boule, made with whole grain spelt and Kamut, is filled with a slurry of rosemary, lemon zest and olive oil. The crumb has a slightly tangy flavor due to the lemon zest and the crust has a toasty undertone due to the inclusion of whole grain spelt and KAMUT flours. This whole grain loaf was the monthly bake for
The Bread Baking Babes bake bran bread. Say that three times fast or better yet, make it three times like I did to get it right. Lien challenged us to go healthy this month with bran bread. She chose a recipe by the Simili sisters (sorelle Simili), the famous cooking and baking twins from Italy. We were supposed to use anywhere from 50 – 100
This Rosemary Spelt Semolina Pain Au Levain was my bread-baking project for the past several weeks. My first goal with this bread was to test my new oblong banneton basket. I needed a bread that used a lot of dough to be able to fill this 13.5-inch basket. The Pain au Levain dough was close to 3 pounds of dough so it fit the bill.