I wasn’t planning on making such a large loaf, but it turned out to be just over 1 kg, I guess that doesn’t qualify it as being a miche, I’ll call it a mini miche ?. It was with this bake that I noticed how extremely sluggish my starter had become, it’s now in starter rehab on a diet of whole rye and bubbling along quite nicely.
This loaf is 83% hydration and a blend of whole spelt, whole red fife, whole rye, bread flour, sesame seeds and chia seeds. Despite the slow fermentation I think it somehow went a bit over as evidenced by the flat profile and lack of bloom and ears. Fortunately the flavor is spot on. My partner arrived home soon after the loaf was out of the oven and remarked a bout how amazing it smelled. I will need to try making this again when my starter is back up and running more vigorously. 
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The crumb looks perfect ?
That combo of flours must taste great!
Thank you Ian, I was pleasantly surprised at the crumb, it exceeded my expectations. The flavour was excellent as I was hoping.
Happy baking Ian.
Benny
Well done. I have some spelt grain that I didn't know what to do with.
Cheers,
Gavin
I also like to use spelt in my pizza dough since it gives such good extensibility to the dough which is so useful for pizza. I’ll have to try this again now that I’ve converted my starter to rye and see if I can get more oven spring from it and less of a flat loaf.
Benny
Beautiful crumb. I really enjoy seeing multigrain bakes, since there's so many possibilities!
I was very pleasantly surprised when I sliced the bread and saw the crumb. Despite the outward appearance of an over proofed bread, the crumb didn’t show it.
Benny