grdresme's blog

Last Saturday, I was fortunate enough to create this loaf. She was stunning! And tasted awesome too! Here is what I did:

250 gr white flour 
200 gr of whole wheat flour 
50 gr rye flour 
11 gr salt 
50 gr mixed nuts (no walnuts) 
50 gr raisins 

This is the bread we usually eat when I can't make the time to bake sourdough. Usually I bake about 4 loafs of sourdough spelt; and utilize the freezer to keep us eating it throughout the week. If we burn through the sourdough quicker as expected, I usually bake some extra bread with yeast. 

The recipe is pretty simple: 

For two loaves:

500 gr white spelt flour
500 gr whole spelt flour
22 gr salt
14 gr yeast
1 tbsp cocoa powder 
20 gr of syrup (something sweet, maple or rice or aguave)
600 ml tepid water.

Rye flour for dusting

The idea seemed a good one, in my mind at least. The nuttiness of spelt, combined with the sweetness of corn. Never tried anything like it before, so it was a complete shot in the dark. I missed spectacularly, and yet, I have hit the mark at the same time. Weird ey? 

Since I have never baked a corn bread before, I used a recipe from FloyM, and altered it to my liking/ingredients available. Here's what I did.