Disaster Zone Network :: Where Freedom is Absolute

Wednesday, March 3. 2010

Wheat-Spelt Rosemary Pan Bread

It is very fluffy.

Trying to clean up the flour shelf, I combined some bread flour, white whole wheat flour, and spelt flour into this recipe. I made it up and stuck in the rosemary and then the cheese topping on whim. The dough was really sticky and I had to oil my hands to handle it, but I was still able to stretch and fold. I baked a little over 20 minutes at 400F and used roughly 50% hydration. It is nicely fluffy but I don't really like the taste.

Mixing the dough by machine.

Shaped into pan.

After proof. Added some cheese toppings.

Done baking.

Posted by Rick Wang in Cooking at 14:38 | Comments (0) | Trackbacks (0)

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