Last year I gingerly started baking my own bread thinking that there must be a type of magic and good luck to getting the right rise and bake. I tried sourdough and a simple crock pot recipe and all seemed well, so this year I am attempting a lot more bread as I really have found it quite simple.
This was my first time using wholemeal spelt flour and I really enjoyed baking with it. This is a Nigel Slater recipe which you can find here. It uses a mix of spelt and white flour. I think I would like to try it again using only spelt flour to see what difference this makes.
The wholemeal spelt flour gives a nice grainy texture but the bread feels light and is very tasty to eat. Spelt flour also proves and rises quicker so is better if you want to bake a faster bread.
This was my first time using wholemeal spelt flour and I really enjoyed baking with it. This is a Nigel Slater recipe which you can find here. It uses a mix of spelt and white flour. I think I would like to try it again using only spelt flour to see what difference this makes.
The wholemeal spelt flour gives a nice grainy texture but the bread feels light and is very tasty to eat. Spelt flour also proves and rises quicker so is better if you want to bake a faster bread.
 The spelt bread dough |  The dough after the first rise |
 The rolls shaped and left to rise again |  The baked rolls fresh from the oven |
It's not quite a dish but as I have made these from a Nigel Slater recipe I'm adding this to Janice from Farmers Girl Kitchen's Dish of the Month challenge.
I am also adding this to Munchies and Munchkins Fifty Breads Challenge. I hope to join her on her bread making journey.
