Isand66's blog
Durum Spelt Cream Cheese Bread with Purple Potatoes

After the nice and hearty apple cider walnut rye bread I baked I needed something a little lighter. This bake with durum, spelt, cream cheese and baby purple potatoes that I roasted the night before was just the ticket. The cream cheese and potatoes really made for a nice soft and moist crumb.
You can see the pretty purple bits of potato sticking out of the crumb and the nice nutty flavors of the spelt and durum really make this one worth baking again.
Apple Cider Rye with Walnuts

This is a great fall bread made with apple cider, rye flour and lots of walnuts. If you don't like walnuts you can certainly leave them out or cut down on the amount used which was quite a bit.
I really like the combination of flavors in this one. I ended up with a little more of a bold bake than I would have liked but it tastes great.
Halloween Kamut-Spelt Potato Bread with Onions
Spelt-Rye-WW Sourdough

This is another version of the Pain au levain I made a few weeks ago but I changed up the flours using some spelt and high gluten flour. I made 1 batard with about half of the dough and 2 baguettes with the remainder.
I didn't include any photos of the baguettes this time since they are still a work in progress and even though it's almost Halloween I didn't want to scare everyone. The crumb and taste was perfect but my scoring and the color was not pretty.
Butternut Squash Spelt WW Bread

I had never used squash in my bread baking before and didn't know how it would effect the end result. I only used a small amount of leftover roasted butternut squash that I mashed up with a spoon before adding to the final dough.
I have to say it really added a nice nutty and slightly sweet flavor coupled with the maple syrup I added. The freshly milled WW flour and Spelt which were both sifted once along with the other additions turned out a moist and flavorful bread. I brought one of the loaves into my office today and everyone told me they loved it.
Spelt Durum Cheese English Muffins Grande Size

I had not made English Muffins in quite some time, so I opened up a recipe from the last time I baked them and modified it with what I had on hand. I ran out of Greek Yogurt so I substituted some Buttermilk and probably added a little bit too much in the process. The dough was a little wetter than it should have been, but in the end the flavor was amazing. The addition of the freshly ground Spelt and Durum flours along with the onions and cheese made this one of my favorite English Muffin bakes to date.
Potato Cream Cheese Oat Bread

I was in the mood for a nice sandwich bread and this one with plenty of potatoes and cream cheese really fit the bill.
I added some rolled oats, malted wheat flakes and fresh milled whole wheat flour to give it some extra flavor.
The end result was a nice soft and flavorful bread perfect for sandwiches as well as grilled with some olive oil.
I like to keep the skins on the potatoes so you get some extra flavor and health benefits from using the entire potato.
The crumb was moderately open and was nice and moist.