HeidiCooksSupper
Assistant Cook
I don't really care for the taste of whole wheat and have tried a variety of whole grain substitutes to make a healthier bread. White flour is still my love. Recently, I made a loaf of bread using 100% Bob's Red Mill whole-grain spelt flour. It's fantastic!
Spelt flour makes a lovely "whole wheat" bread with a much milder taste than standard whole wheat flour. The only additives I used beyond flour, water, salt and yeast were a bit of olive oil and a teaspoon or two of sugar.
I generally weigh bread ingredients using grams. The most recent loaf was 600 grams spelt flour, 12g salt, 9g instant yeast, 30g olive oil, 20g sugar, and 390g water.
In baker's percentages, that's 100% spelt flour, 2% salt, 1.5% yeast, 5% oil, 3.33% sugar and 65% water.
Spelt flour makes a lovely "whole wheat" bread with a much milder taste than standard whole wheat flour. The only additives I used beyond flour, water, salt and yeast were a bit of olive oil and a teaspoon or two of sugar.
I generally weigh bread ingredients using grams. The most recent loaf was 600 grams spelt flour, 12g salt, 9g instant yeast, 30g olive oil, 20g sugar, and 390g water.
In baker's percentages, that's 100% spelt flour, 2% salt, 1.5% yeast, 5% oil, 3.33% sugar and 65% water.