This week I attempted my first bread with a different type of grain - spelt. Spelt is an ancient variety of wheat originally grown in the middle east thousands of years ago, and still produced in some places today. It's supposedly pretty much remained the same strain of wheat for thousands of years. The flour has a slightly coarser grind, and a little bit of a nutty aroma.
I found this recipe on thefreshloaf.com, the full recipe can be found here.
So here it is...
... and here is the crumb
Not bad for my first foray with a new flour. It tastes only slightly sour, with a mild, nutty undertone. The crumb and crust are both rather soft, possibly because it was baked at a somewhat lower temperature than I normally bake my sourdough breads. It will make a very nice sandwich bread.