Lately I have been trying to find out about other types of flour. Had a packet of this and that flour like, spelt, wild yam, 10 grains, etc…
Have been reading about bread made from stone ground spelt, pumpernickel, quinoa and also 10 grains flour.
To my understanding, they are better flour than the bread flour. A copy of ‘Flour Facts’ can be found in Barry Farm’s Website. There should be some other websites on this subject too.
I usually buy my stone ground flour from Cold Storage. The brand that I have been using is ‘Bob’s Red Mill’.
For health wise, lately started to experiment Spelt Bread. Just baked one and the smell is really lovely. I cut a little piece and tried and realised that when I started on it, the taste was a little sour. I wonder whether is it the starter or it should taste like that. I have not tasted on any bought from the shelves of any supermarket. But noticed that after chewing, and before swallowing, the taste was fantastic!
Wonder whether the family members would like it. As in our country, mostly everybody love soft bread. The softer the better!
Spelt & Wild Yam Loaf with Blueberries
400g spelt flour
50g wild yam flour
8g active dry yeast
30ml grapeseed oil
1 tsp salt
1 tsp honey
400ml warm water
1 cup of blueberries
Mix all the ingredients on a slow speed for 9 mins.
Cover and let rest for 1 hour. Fold the dough, cover and let rest again for 30mins.
Remove on to the tabletop and fold in the blueberries.
Put into the loaf pan and rest in a warm place for 35 mins.
Bake at 190 degrees for 35-40 mins or until done.