Overall a tasty loaf. The addition of whole wheat and corresponding reduction of all purpose brings a new flavor to the loaf. The whole wheat tang covers some of the spelt's nuttiness. I enjoy the flavor and texture of spelt so will return next bake to the all purpose, whole rye and whole spelt combination.
The whole wheat added more structure to the dough and handling was easier.
Moisture distribution was a bit more even than the versions with no whole wheat. The hotter and slightly longer bake helped with this I believe.
Overall a tasty loaf. The addition of whole wheat and corresponding reduction of all purpose brings a new flavor to the loaf. The whole wheat tang covers some of the spelt's nuttiness. I enjoy the flavor and texture of spelt so will return next bake to the all purpose, whole rye and whole spelt combination.
The whole wheat added more structure to the dough and handling was easier.
Moisture distribution was a bit more even than the versions with no whole wheat. The hotter and slightly longer bake helped with this I believe.
I love the taste of Spelt. It adds such a nice flavour to whatever you are making. Well done!