Time to Make a Loaf of Bread

Post Reply New Topic

There is a certain satisfaction to be derived from making your own bread. We make it from scratch. We start with a grain called spelt.

Spelt (Triticum spelta), also known as dinkel wheat or hulled wheat, is a species of wheat that has been cultivated since approximately 5000 BC. Spelt was an important staple food in parts of Europe from the Bronze Age to medieval times. Now it survives as a relic crop in Central Europe and northern Spain, and it has found a new market as a health food. Spelt grain has a harder shell than wheat, therefore insects find it more difficult to damage the grain. And it generally requires less fertilizer than wheat.

I buy the grain in six gallon pails. Within the pail, the grains are stored in a large Mylar bag. The bag provides a moisture seal and the oxygen is removed from the bag as it is sealed so that the grains are sealed in inert nitrogen. This allows the grains to be stored for over 30 years without any decay.

I use a small electric grain grinder to turn the grains into flour. My wife takes it for there and fashions the flour into loaves of bread. The bread has a nutty flavor and I compare it to Hobbit bread. A strong hardy durable yet very tasty bread.

i would love to be able to bake a non-gluten/gliadin bread, with a sourdough and sun-dried-tomato flavor.

Here is the loaf of bread right out of the oven.

does not display.

I'm supposed to avoid wheat, but otherwise I'm down for anything. Sourdough with sun-dried tomatoes does sound nice indeed. Very 90s.

do you know how to make non-gluten/non-gliadin bread? [wheat and oat-free]

No, I've never made my own bread. You've got a good recipe with instructions? I think I can have oats... I need to check my list.

https://hungryhobby.net/savory-oat-flour-bread/

Cool, I just might try it. You also said you do oat-free?

i'm too inept and lacking patience/attention span to dream of making my own bread, but my sister can and has. i just said that IF i were to make my own bread it must be both oat and wheat-free. you can use amaranth or buckwheat or brown rice or spelt to make non-wheat breads [that last one is a rather benign wheat lacking most of the gluten issues of modern wheat].

I'm craving some homemade bread right now.

sauerkraut and sun-dried tomato bread, yummmm