Mmmm......who doesn't love fresh from-the-oven homemade bread?
In our quest to eat foods that are grown locally and that are healthier for us, I recently picked up some bags of Lindley Mills "Super Sprout" flour, which is their version of an organic spelt or whole wheat "sprouted" flour. Lindley Mills is a historic working mill in Alamance County, NC and is only about 15 minutes from our house! They sell all types of flours, grains, and other mixes and everything is 100% organic. Sprouted flour is supposed to be much healthier for you and easier to digest.
Their "Super Sprout" flour is the only thing they sell in a quantity less than a 25 pound bag and is supposed to have an amazing flavor- it can be used for any type of baking. Picked up straight from the mill, these 2 pound bags were only $3 each, and I bet had they been sold at a place like Whole Foods they would have been around $8 each or more because they are a specialty product.
I haven't been baking fresh bread nearly as much as I had hoped to in the past several months but I am hoping to start a new routine of weekly bread baking of some kind. Perhaps one week it will be a sandwich bread, another week more of a crusty artisan bread, and another week maybe some dinner rolls. I like to keep things simple in my kitchen though and don't want to deal with too complicated of a recipe.
For this bread I followed a very simple recipe from the Bob's Red Mill website. You can find it by clicking here.
5 1/2 cups of organic spelt flour (plus more for dusting)
2 cups hot water
1 tablespoon of active dry yeast
1/2 tablespoon sea salt
1/4 cup butter, softened
1/2 cup honey
I was pleasantly surprised and impressed with this bread- it wasn't at all dense like I thought it might be and had a great texture. It's flavor was wonderful- a perfect taste of whole wheat, yeast and not bitter at all like some wheat breads. I had a piece toasted with jam and butter this morning for breakfast :)
I think this spelt flour bread recipe is definitely a keeper- and I'm looking forward to doing more baking with my "Super Sprout" local flour!