Today's 100% whole grain spelt bread.

I skipped parts B to Y, so here's the ferment and the finished product...

Day One; ferment
- 250gr whole grain spelt flour
- 250gr water
- 5gr fresh yeast

Day Two: all ingredients
- the ferment
- 75 gr water
- 250 gr whole grain spelt flour
- 5gr fresh yeast
- 10gr salt

In the last pic the cat is channelling Elvis:

'I can go on forever, with a suspicious mind'.

#Speltbread
#WholeGrain
#Bread
#HomeBaked
#SuspiciousMinds
#CatsOfMastodon

I prefer to bake #wholeGrain bread. Whole grain bread is tasty, contains important vitamins, fibers, and minerals, and it's also very satiating. Of course I also bake with #sourdough, which helps keeping the bread fresh.

#Mischbrot is probably the most popular kind of bread in Germany. Normally, it's made with a blend of #wheat and #rye, and it's traditionally baked with #sourdough. It has a grey crumb. It's not as soft as wheat bread, and also not as chewy as rye bread.

#Spelt / #dinkel, an ancient kind of wheat, recently became very popular in Germany again. It has a very tasty, nutty flavour.

So as you might guess, one of my favourite breads is *whole grain Dinkel-Mischbrot*. I bake it with a sourdough (consisting of one part of spelt and one part rye, and some starter) at 75% hydration, and two additional parts of spelt and rye in the main dough. The overall hydration is 80%. Because half of the flour is pre-fermented, fermentation & proofing of the main dough is quite fast (only 2-3 hours at room temperature), which makes it a very practical recipe. In this particular bake, I added #olives while shaping the bread. The bread bakes for 20min with lid, and 45 min without lid, at the maximum temperature of my toaster oven (230 °C).

#Brot #bread @teamsauerteig @brotbacken

I prefer to bake #wholeGrain bread. Whole grain bread is tasty, contains important vitamins, fibers, and minerals, and it's also very satiating. Of course I also bake with #sourdough, which helps keeping the bread fresh.

#Mischbrot is probably the most popular kind of bread in Germany. Normally, it's made with a blend of #wheat and #rye, and it's traditionally baked with #sourdough. It has a grey crumb. It's not as soft as wheat bread, and also not as chewy as rye bread.

#Spelt / #dinkel, an ancient kind of wheat, recently became very popular in Germany again. It has a very tasty, nutty flavour.

So as you might guess, one of my favourite breads is *whole grain Dinkel-Mischbrot*. I bake it with a sourdough (consisting of one part of spelt and one part rye, and some starter) at 75% hydration, and two additional parts of spelt and rye in the main dough. The overall hydration is 80%. Because half of the flour is pre-fermented, fermentation & proofing of the main dough is quite fast (only 2-3 hours at room temperature), which makes it a very practical recipe. In this particular bake, I added #olives while shaping the bread. The bread bakes for 20min with lid, and 45 min without lid, at the maximum temperature of my toaster oven (230 °C).

#Brot #bread @teamsauerteig @brotbacken

Not a bad bake this one.

#sourdough #wholegrain

They have #vegan #chorizo #spread at my local store and so now I'm happily having a #hummus and #chorizo #wholeGrain wrap :) YUMZ!