One of these days I'm going to take note of my bread recipe as I make it. It's one of the recipes in my arsenal that I use most frequently, and therefore I do it by feel. I always use spelt flour these days, for two reasons. My mil is gluten intolerant and so it's easier to always use a flour she can tolerate so that I don't get confused. But I also think spelt is just easier and more gentle on the digestive system, and as a diabetic, I find it has a much more tolerable affect on my BGL.
I mix spelt flour with yeast, rapadura sugar and tepid water, mix until a dough forms then leave to rise. Then, I knock it back, shape it and leave it to prove again (beneath a clean, dry tea towel). I got this going while the kids ate Brekkie, popped it in the oven about an hour before I wanted to serve their lunch. Forty minutes later it was done, and they were enjoying avocado on freshly baked bread. Warms my heart!
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