Good evening,

I changed from wheat flour to spelt today. I can report that the
experiment was a success and that the taste was improved!

Below is my extremely easy bread recipe shamelessly stolen from some web
site I no longer remember.

Best regards,
Daniel

* 3 cups (450g) flour, bread or plain/all purpose
* 2 tsp instant or rapid rise yeast
* 2 tsp cooking / kosher salt, NOT table salt
* 1 1/2 cups (375 ml) very warm tap water, NOT boiling or super hot (ie up to 55°C/130°F)
* Possibly, 100g of walnuts.

Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes without
lid.

Enjoy!

On 2024-03-10 3:36 p.m., D wrote:
> Good evening,
>
> I changed from wheat flour to spelt today. I can report that the
> experiment was a success and that the taste was improved!
>
> Below is my extremely easy bread recipe shamelessly stolen from some web
> site I no longer remember.
>
> Best regards,
> Daniel
>
> * 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant or
> rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt * 1 1/2
> cups (375 ml) very warm tap water, NOT boiling or super hot (ie up to
> 55°C/130°F) * Possibly, 100g of walnuts.
>
> Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes without
> lid.
>
> Enjoy!
I find spelt bread to be a bit sweet and the crumb too cake-like. So I
blend it with hard wheat flour when i use it.

On Sun, 10 Mar 2024, Graham wrote:

> On 2024-03-10 3:36 p.m., D wrote:
>> Good evening,
>>
>> I changed from wheat flour to spelt today. I can report that the experiment
>> was a success and that the taste was improved!
>>
>> Below is my extremely easy bread recipe shamelessly stolen from some web
>> site I no longer remember.
>>
>> Best regards,
>> Daniel
>>
>> * 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant or rapid
>> rise yeast * 2 tsp cooking / kosher salt, NOT table salt * 1 1/2 cups (375
>> ml) very warm tap water, NOT boiling or super hot (ie up to 55°C/130°F) *
>> Possibly, 100g of walnuts.
>>
>> Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes without
>> lid.
>>
>> Enjoy!
> I find spelt bread to be a bit sweet and the crumb too cake-like. So I
> blend it with hard wheat flour when i use it.
>

Let's see how it will do after I toast it for tomorrows breakfast. That
could change the result, but first perception was pretty good.

Did you ever try with any other flours and if so, any recommendations?

D wrote:

> Good evening,

> I changed from wheat flour to spelt today. I can report that the
> experiment was a success and that the taste was improved!

> Below is my extremely easy bread recipe shamelessly stolen from some web
> site I no longer remember.

> Best regards,
> Daniel

> * 3 cups (450g) flour, bread or plain/all purpose
> * 2 tsp instant or rapid rise yeast
> * 2 tsp cooking / kosher salt, NOT table salt
> * 1 1/2 cups (375 ml) very warm tap water, NOT boiling or super hot (ie up to 55°C/130°F)
> * Possibly, 100g of walnuts.

> Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes without
> lid.

> Enjoy!

Very nice...!!!

And relatively simple...

:-D

--
GM

On Sun, 10 Mar 2024, GM wrote:

> D wrote:
>
>> Good evening,
>
>> I changed from wheat flour to spelt today. I can report that the experiment
>> was a success and that the taste was improved!
>
>> Below is my extremely easy bread recipe shamelessly stolen from some web
>> site I no longer remember.
>
>> Best regards,
>> Daniel
>
>> * 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant or rapid
>> rise yeast * 2 tsp cooking / kosher salt, NOT table salt * 1 1/2 cups (375
>> ml) very warm tap water, NOT boiling or super hot (ie up to 55°C/130°F) *
>> Possibly, 100g of walnuts.
>
>> Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes without
>> lid.
>
>> Enjoy!
>
>
> Very nice...!!!
>
> And relatively simple...
>
> :-D
>
>

Yes, that's why I love it! =) I don't spend a lot of hours in the kitchen
and am not a hufe fan of cooking (I focus on the eating side) but this
recipe takes 3 minutes (except for the owen part, but then I do something
else) and I think home made bread is healthier (and tastier) than store
bread, so I think it's a win/win!

On 2024-03-11 2:36 a.m., D wrote:
>
>
> On Sun, 10 Mar 2024, GM wrote:
>
>> D wrote:
>>
>>> Good evening,
>>
>>> I changed from wheat flour to spelt today. I can report that the
>>> experiment was a success and that the taste was improved!
>>
>>> Below is my extremely easy bread recipe shamelessly stolen from some
>>> web site I no longer remember.
>>
>>> Best regards,
>>> Daniel
>>
>>> * 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant or
>>> rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt * 1
>>> 1/2 cups (375 ml) very warm tap water, NOT boiling or super hot (ie
>>> up to 55°C/130°F) * Possibly, 100g of walnuts.
>>
>>> Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes without
>>> lid.
>>
>>> Enjoy!
>>
>>
>> Very nice...!!!
>>
>> And relatively simple...
>>
>> :-D
>>
>>
>
> Yes, that's why I love it! =) I don't spend a lot of hours in the
> kitchen and am not a hufe fan of cooking (I focus on the eating side)
> but this recipe takes 3 minutes (except for the owen part, but then I do
> something else) and I think home made bread is healthier (and tastier)
> than store bread, so I think it's a win/win!

I've tried other flours and have just bought some sprouted wheat flour
to try, blending it with hard wheat flour. I also usually add a small
amount (~5%) of rye for a more complex flavour.
I tried using Red Fife flour, equivalent to your Turkey Red, but I just
couldn't get used to it and gave the rest away. Barley flour and some
flours similar to spelt are readily available but I rarely use them.

On Mon, 11 Mar 2024, Graham wrote:

> On 2024-03-11 2:36 a.m., D wrote:
>>
>>
>> On Sun, 10 Mar 2024, GM wrote:
>>
>>> D wrote:
>>>
>>>> Good evening,
>>>
>>>> I changed from wheat flour to spelt today. I can report that the
>>>> experiment was a success and that the taste was improved!
>>>
>>>> Below is my extremely easy bread recipe shamelessly stolen from some web
>>>> site I no longer remember.
>>>
>>>> Best regards,
>>>> Daniel
>>>
>>>> * 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant or
>>>> rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt * 1 1/2
>>>> cups (375 ml) very warm tap water, NOT boiling or super hot (ie up to
>>>> 55°C/130°F) * Possibly, 100g of walnuts.
>>>
>>>> Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes without
>>>> lid.
>>>
>>>> Enjoy!
>>>
>>>
>>> Very nice...!!!
>>>
>>> And relatively simple...
>>>
>>> :-D
>>>
>>>
>>
>> Yes, that's why I love it! =) I don't spend a lot of hours in the kitchen
>> and am not a hufe fan of cooking (I focus on the eating side) but this
>> recipe takes 3 minutes (except for the owen part, but then I do something
>> else) and I think home made bread is healthier (and tastier) than store
>> bread, so I think it's a win/win!
>
> I've tried other flours and have just bought some sprouted wheat flour
> to try, blending it with hard wheat flour. I also usually add a small
> amount (~5%) of rye for a more complex flavour.
> I tried using Red Fife flour, equivalent to your Turkey Red, but I just
> couldn't get used to it and gave the rest away. Barley flour and some
> flours similar to spelt are readily available but I rarely use them.
>

Ahh... adding rye was a good idea! The wife likes dark bread, so perhaps
that could be a road to ultimate happiness! =)

On 2024-03-11 9:54 a.m., Graham wrote:
> On 2024-03-11 2:36 a.m., D wrote:
>>
>>
>> On Sun, 10 Mar 2024, GM wrote:
>>
>>> D wrote:
>>>
>>>> Good evening,
>>>
>>>> I changed from wheat flour to spelt today. I can report that the
>>>> experiment was a success and that the taste was improved!
>>>
>>>> Below is my extremely easy bread recipe shamelessly stolen from some
>>>> web site I no longer remember.
>>>
>>>> Best regards,
>>>> Daniel
>>>
>>>> * 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant or
>>>> rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt * 1
>>>> 1/2 cups (375 ml) very warm tap water, NOT boiling or super hot (ie
>>>> up to 55°C/130°F) * Possibly, 100g of walnuts.
>>>
>>>> Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes without
>>>> lid.
>>>
>>>> Enjoy!
>>>
>>>
>>> Very nice...!!!
>>>
>>> And relatively simple...
>>>
>>> :-D
>>>
>>>
>>
>> Yes, that's why I love it! =) I don't spend a lot of hours in the
>> kitchen and am not a hufe fan of cooking (I focus on the eating side)
>> but this recipe takes 3 minutes (except for the owen part, but then I
>> do something else) and I think home made bread is healthier (and
>> tastier) than store bread, so I think it's a win/win!
>
> I've tried other flours and have just bought some sprouted wheat flour
> to try, blending it with hard wheat flour. I also usually add a small
> amount (~5%) of rye for a more complex flavour.
> I tried using Red Fife flour, equivalent to your Turkey Red, but I just
> couldn't get used to it and gave the rest away. Barley flour and some
> flours similar to spelt are readily available but I rarely use them.

I often bake sourdough. The techniques and recipes given by
Maurizio Leo at www.theperfectloaf.com that are very reliable.
However, sometimes I cheat by mixing half of the flour with all of the
water and a dollop of sourdough culture and leaving it overnight. Then
in the morning, I add the rest of the flour some salt and a tsp of
instant yeast to speed thing up.

Graham wrote:

> On 2024-03-11 9:54 a.m., Graham wrote:
>> On 2024-03-11 2:36 a.m., D wrote:
>>>
>>>
>>> On Sun, 10 Mar 2024, GM wrote:
>>>
>>>> D wrote:
>>>>
>>>>> Good evening,
>>>>
>>>>> I changed from wheat flour to spelt today. I can report that the
>>>>> experiment was a success and that the taste was improved!
>>>>
>>>>> Below is my extremely easy bread recipe shamelessly stolen from some
>>>>> web site I no longer remember.
>>>>
>>>>> Best regards,
>>>>> Daniel
>>>>
>>>>> * 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant or
>>>>> rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt * 1
>>>>> 1/2 cups (375 ml) very warm tap water, NOT boiling or super hot (ie
>>>>> up to 55°C/130°F) * Possibly, 100g of walnuts.
>>>>
>>>>> Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes without
>>>>> lid.
>>>>
>>>>> Enjoy!
>>>>
>>>>
>>>> Very nice...!!!
>>>>
>>>> And relatively simple...
>>>>
>>>> :-D
>>>>
>>>>
>>>
>>> Yes, that's why I love it! =) I don't spend a lot of hours in the
>>> kitchen and am not a hufe fan of cooking (I focus on the eating side)
>>> but this recipe takes 3 minutes (except for the owen part, but then I
>>> do something else) and I think home made bread is healthier (and
>>> tastier) than store bread, so I think it's a win/win!
>>
>> I've tried other flours and have just bought some sprouted wheat flour
>> to try, blending it with hard wheat flour. I also usually add a small
>> amount (~5%) of rye for a more complex flavour.
>> I tried using Red Fife flour, equivalent to your Turkey Red, but I just
>> couldn't get used to it and gave the rest away. Barley flour and some
>> flours similar to spelt are readily available but I rarely use them.

> I often bake sourdough. The techniques and recipes given by
> Maurizio Leo at www.theperfectloaf.com that are very reliable.
> However, sometimes I cheat by mixing half of the flour with all of the
> water and a dollop of sourdough culture and leaving it overnight. Then
> in the morning, I add the rest of the flour some salt and a tsp of
> instant yeast to speed thing up.

Matthew 26:26 ESV:

"Now as they were eating, Jesus took bread, and after blessing it broke it and gave it to the disciples, and said, “Take, eat; this is my body...”

;-D

--
GM

D wrote:

> Good evening,
>
> I changed from wheat flour to spelt today. I can report that the
> experiment was a success and that the taste was improved!
>
> Below is my extremely easy bread recipe shamelessly stolen from some
> web site I no longer remember.
>
> Best regards,
> Daniel
>
> * 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant or
> rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt * 1
> 1/2 cups (375 ml) very warm tap water, NOT boiling or super hot (ie
> up to 55°C/130°F) * Possibly, 100g of walnuts.
>
> Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes
> without lid.
>
> Enjoy!

Not bad but the water seems off on amount (too little for 3 cups
flour). I've done einkorn and spelt, both separately and mixed.

I settled on mixing bread makers wheat at 80% and spelt at 20%.

Here's one of some 100 bread recipes. It's spelt and flour 20/60 mixed.

MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: French Bread, xxcarol's favorite
Categories: Breadmaker, Cheap, Xxcarol
Yield: 1 Servings
1 1/4 c Water
1 1/2 tb Butter
3 1/2 c White flour
1 tb Dry milk
2 tb Sugar
1 1/2 ts Salt
2 ts Yeast
Set the breadmaker to French.

Origin unknown but xxcarol's addition is to add herbs or minced
garlic.
MMMMM

Graham wrote:

> On 2024-03-10 3:36 p.m., D wrote:
> > Good evening,
> >
> > I changed from wheat flour to spelt today. I can report that the
> > experiment was a success and that the taste was improved!
> >
> > Below is my extremely easy bread recipe shamelessly stolen from
> > some web site I no longer remember.
> >
> > Best regards,
> > Daniel
> >
> > * 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant
> > or rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt
> > * 1 1/2 cups (375 ml) very warm tap water, NOT boiling or super
> > hot (ie up to 55°C/130°F) * Possibly, 100g of walnuts.
> >
> > Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes
> > without lid.
> >
> > Enjoy!
> I find spelt bread to be a bit sweet and the crumb too cake-like. So I
> blend it with hard wheat flour when i use it.

I just keep the flour with 20% spelt in the flour container. I don't
note much 'sweet' but a vaguely 'nutty' effect. Somehow it tastes
'breadier than bread'.

D wrote:

>
>
> On Sun, 10 Mar 2024, Graham wrote:
>
> > On 2024-03-10 3:36 p.m., D wrote:
> > > Good evening,
> > >
> > > I changed from wheat flour to spelt today. I can report that the
> > > experiment was a success and that the taste was improved!
> > >
> > > Below is my extremely easy bread recipe shamelessly stolen from
> > > some web site I no longer remember.
> > >
> > > Best regards,
> > > Daniel
> > >
> > > * 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant
> > > or rapid rise yeast * 2 tsp cooking / kosher salt, NOT table
> > > salt * 1 1/2 cups (375 ml) very warm tap water, NOT boiling or
> > > super hot (ie up to 55°C/130°F) * Possibly, 100g of walnuts.
> > >
> > > Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes
> > > without lid.
> > >
> > > Enjoy!
> > I find spelt bread to be a bit sweet and the crumb too cake-like.
> > So I blend it with hard wheat flour when i use it.
> >
>
> Let's see how it will do after I toast it for tomorrows breakfast.
> That could change the result, but first perception was pretty good.
>
> Did you ever try with any other flours and if so, any recommendations?

One of the mixes I like uses 3 cups of my blended flour and 1 cup of
rye or 1/2 cup each of whole wheat and rye.

I commonly use buttermilk for the liquid at 1 1/3 cups buttermilk and
1/3 cup water. I do that as it impedes mold development.

D wrote:

>
>
> On Sun, 10 Mar 2024, GM wrote:
>
> > D wrote:
> >
> > > Good evening,
> >
> > > I changed from wheat flour to spelt today. I can report that the
> > > experiment was a success and that the taste was improved!
> >
> > > Below is my extremely easy bread recipe shamelessly stolen from
> > > some web site I no longer remember.
> >
> > > Best regards,
> > > Daniel
> >
> > > * 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant
> > > or rapid rise yeast * 2 tsp cooking / kosher salt, NOT table
> > > salt * 1 1/2 cups (375 ml) very warm tap water, NOT boiling or
> > > super hot (ie up to 55°C/130°F) * Possibly, 100g of walnuts.
> >
> > > Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes
> > > without lid.
> >
> > > Enjoy!
> >
> >
> > Very nice...!!!
> >
> > And relatively simple...
> >
> > :-D
> >
> >
>
> Yes, that's why I love it! =) I don't spend a lot of hours in the
> kitchen and am not a hufe fan of cooking (I focus on the eating side)
> but this recipe takes 3 minutes (except for the owen part, but then I
> do something else) and I think home made bread is healthier (and
> tastier) than store bread, so I think it's a win/win!

Same here. Been making almost all our bread since 2001. I use a bread
machine in dough mode to do all the mixing then shape and final rise in
a cold oven with the light on, for 1 hour then remove and preheat to
400f and bake 17-18 minutes,

On Mon, 11 Mar 2024, Graham wrote:

> On 2024-03-11 9:54 a.m., Graham wrote:
>> On 2024-03-11 2:36 a.m., D wrote:
>>>
>>>
>>> On Sun, 10 Mar 2024, GM wrote:
>>>
>>>> D wrote:
>>>>
>>>>> Good evening,
>>>>
>>>>> I changed from wheat flour to spelt today. I can report that the
>>>>> experiment was a success and that the taste was improved!
>>>>
>>>>> Below is my extremely easy bread recipe shamelessly stolen from some web
>>>>> site I no longer remember.
>>>>
>>>>> Best regards,
>>>>> Daniel
>>>>
>>>>> * 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant or
>>>>> rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt * 1 1/2
>>>>> cups (375 ml) very warm tap water, NOT boiling or super hot (ie up to
>>>>> 55°C/130°F) * Possibly, 100g of walnuts.
>>>>
>>>>> Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes without
>>>>> lid.
>>>>
>>>>> Enjoy!
>>>>
>>>>
>>>> Very nice...!!!
>>>>
>>>> And relatively simple...
>>>>
>>>> :-D
>>>>
>>>>
>>>
>>> Yes, that's why I love it! =) I don't spend a lot of hours in the kitchen
>>> and am not a hufe fan of cooking (I focus on the eating side) but this
>>> recipe takes 3 minutes (except for the owen part, but then I do something
>>> else) and I think home made bread is healthier (and tastier) than store
>>> bread, so I think it's a win/win!
>>
>> I've tried other flours and have just bought some sprouted wheat flour
>> to try, blending it with hard wheat flour. I also usually add a small
>> amount (~5%) of rye for a more complex flavour.
>> I tried using Red Fife flour, equivalent to your Turkey Red, but I just
>> couldn't get used to it and gave the rest away. Barley flour and some
>> flours similar to spelt are readily available but I rarely use them.
>
> I often bake sourdough. The techniques and recipes given by
> Maurizio Leo at www.theperfectloaf.com that are very reliable.
> However, sometimes I cheat by mixing half of the flour with all of the water
> and a dollop of sourdough culture and leaving it overnight. Then
> in the morning, I add the rest of the flour some salt and a tsp of
> instant yeast to speed thing up.

But isn't it very complicated with the sourdough culture and all of that?
I thought about it, but discarded it as being too cumbersome, but maybe I
should reconsider?

On Mon, 11 Mar 2024 21:51:29 +0100, D <nospam@example.net> wrote:

>On Mon, 11 Mar 2024, Graham wrote:
>
>> I often bake sourdough. The techniques and recipes given by
>> Maurizio Leo at www.theperfectloaf.com that are very reliable.
>> However, sometimes I cheat by mixing half of the flour with all of the water
>> and a dollop of sourdough culture and leaving it overnight. Then
>> in the morning, I add the rest of the flour some salt and a tsp of
>> instant yeast to speed thing up.
>
>But isn't it very complicated with the sourdough culture and all of that?
>I thought about it, but discarded it as being too cumbersome, but maybe I
>should reconsider?

It requires a bit of maintenance, but not every day and it can take
weeks long sleeps and still be woken up.

On Mon, 11 Mar 2024, cshenk wrote:

> D wrote:
>
>> Good evening,
>>
>> I changed from wheat flour to spelt today. I can report that the
>> experiment was a success and that the taste was improved!
>>
>> Below is my extremely easy bread recipe shamelessly stolen from some
>> web site I no longer remember.
>>
>> Best regards,
>> Daniel
>>
>> * 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant or
>> rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt * 1
>> 1/2 cups (375 ml) very warm tap water, NOT boiling or super hot (ie
>> up to 55°C/130°F) * Possibly, 100g of walnuts.
>>
>> Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes
>> without lid.
>>
>> Enjoy!
>
> Not bad but the water seems off on amount (too little for 3 cups
> flour). I've done einkorn and spelt, both separately and mixed.

Interesting point. I never made the bread with more water, and it turns
out really good.

With the current amount of water and with wheat flour, the dough is
actually quite "runny" and with spelt it's more of a normal dough.

>
> I settled on mixing bread makers wheat at 80% and spelt at 20%.
>
> Here's one of some 100 bread recipes. It's spelt and flour 20/60 mixed.
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: French Bread, xxcarol's favorite
> Categories: Breadmaker, Cheap, Xxcarol
> Yield: 1 Servings
>
> 1 1/4 c Water
> 1 1/2 tb Butter
> 3 1/2 c White flour
> 1 tb Dry milk
> 2 tb Sugar
> 1 1/2 ts Salt
> 2 ts Yeast
>
> Set the breadmaker to French.
>
> Origin unknown but xxcarol's addition is to add herbs or minced
> garlic.
>
> MMMMM
>

On Mon, 11 Mar 2024, cshenk wrote:

> D wrote:
>
>>
>>
>> On Sun, 10 Mar 2024, GM wrote:
>>
>>> D wrote:
>>>
>>>> Good evening,
>>>
>>>> I changed from wheat flour to spelt today. I can report that the
>>>> experiment was a success and that the taste was improved!
>>>
>>>> Below is my extremely easy bread recipe shamelessly stolen from
>>>> some web site I no longer remember.
>>>
>>>> Best regards,
>>>> Daniel
>>>
>>>> * 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant
>>>> or rapid rise yeast * 2 tsp cooking / kosher salt, NOT table
>>>> salt * 1 1/2 cups (375 ml) very warm tap water, NOT boiling or
>>>> super hot (ie up to 55°C/130°F) * Possibly, 100g of walnuts.
>>>
>>>> Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes
>>>> without lid.
>>>
>>>> Enjoy!
>>>
>>>
>>> Very nice...!!!
>>>
>>> And relatively simple...
>>>
>>> :-D
>>>
>>>
>>
>> Yes, that's why I love it! =) I don't spend a lot of hours in the
>> kitchen and am not a hufe fan of cooking (I focus on the eating side)
>> but this recipe takes 3 minutes (except for the owen part, but then I
>> do something else) and I think home made bread is healthier (and
>> tastier) than store bread, so I think it's a win/win!
>
> Same here. Been making almost all our bread since 2001. I use a bread
> machine in dough mode to do all the mixing then shape and final rise in
> a cold oven with the light on, for 1 hour then remove and preheat to
> 400f and bake 17-18 minutes,
>

Jesus! You're an artist!

On Mon, 11 Mar 2024 22:09:21 +0100, D <nospam@example.net> wrote:

>On Mon, 11 Mar 2024, cshenk wrote:
>
>> D wrote:
>>
>>> Yes, that's why I love it! =) I don't spend a lot of hours in the
>>> kitchen and am not a hufe fan of cooking (I focus on the eating side)
>>> but this recipe takes 3 minutes (except for the owen part, but then I
>>> do something else) and I think home made bread is healthier (and
>>> tastier) than store bread, so I think it's a win/win!
>>
>> Same here. Been making almost all our bread since 2001. I use a bread
>> machine in dough mode to do all the mixing then shape and final rise in
>> a cold oven with the light on, for 1 hour then remove and preheat to
>> 400f and bake 17-18 minutes,
>
>Jesus! You're an artist!

Don't say that. She'll believe you.

On 2024-03-11 2:51 p.m., D wrote:
>
>
> On Mon, 11 Mar 2024, Graham wrote:
>
>> On 2024-03-11 9:54 a.m., Graham wrote:
>>> On 2024-03-11 2:36 a.m., D wrote:
>>>>
>>>>
>>>> On Sun, 10 Mar 2024, GM wrote:
>>>>
>>>>> D wrote:
>>>>>
>>>>>> Good evening,
>>>>>
>>>>>> I changed from wheat flour to spelt today. I can report that the
>>>>>> experiment was a success and that the taste was improved!
>>>>>
>>>>>> Below is my extremely easy bread recipe shamelessly stolen from
>>>>>> some web site I no longer remember.
>>>>>
>>>>>> Best regards,
>>>>>> Daniel
>>>>>
>>>>>> * 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant
>>>>>> or rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt
>>>>>> * 1 1/2 cups (375 ml) very warm tap water, NOT boiling or super
>>>>>> hot (ie up to 55°C/130°F) * Possibly, 100g of walnuts.
>>>>>
>>>>>> Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes
>>>>>> without
>>>>>> lid.
>>>>>
>>>>>> Enjoy!
>>>>>
>>>>>
>>>>> Very nice...!!!
>>>>>
>>>>> And relatively simple...
>>>>>
>>>>> :-D
>>>>>
>>>>>
>>>>
>>>> Yes, that's why I love it! =) I don't spend a lot of hours in the
>>>> kitchen and am not a hufe fan of cooking (I focus on the eating
>>>> side) but this recipe takes 3 minutes (except for the owen part, but
>>>> then I do something else) and I think home made bread is healthier
>>>> (and tastier) than store bread, so I think it's a win/win!
>>>
>>> I've tried other flours and have just bought some sprouted wheat flour
>>> to try, blending it with hard wheat flour. I also usually add a small
>>> amount (~5%) of rye for a more complex flavour.
>>> I tried using Red Fife flour, equivalent to your Turkey Red, but I just
>>> couldn't get used to it and gave the rest away. Barley flour and some
>>> flours similar to spelt are readily available but I rarely use them.
>>
>> I often bake sourdough. The techniques and recipes given by
>> Maurizio Leo at www.theperfectloaf.com that are very reliable.
>> However, sometimes I cheat by mixing half of the flour with all of the
>> water and a dollop of sourdough culture and leaving it overnight. Then
>> in the morning, I add the rest of the flour some salt and a tsp of
>> instant yeast to speed thing up.
>
> But isn't it very complicated with the sourdough culture and all of
> that? I thought about it, but discarded it as being too cumbersome, but
> maybe I should reconsider?

It's easy to make and maintain a SD culture. The website above has
instructions.

On Tue, 12 Mar 2024, Bruce wrote:

> On Mon, 11 Mar 2024 21:51:29 +0100, D <nospam@example.net> wrote:
>
>> On Mon, 11 Mar 2024, Graham wrote:
>>
>>> I often bake sourdough. The techniques and recipes given by
>>> Maurizio Leo at www.theperfectloaf.com that are very reliable.
>>> However, sometimes I cheat by mixing half of the flour with all of the water
>>> and a dollop of sourdough culture and leaving it overnight. Then
>>> in the morning, I add the rest of the flour some salt and a tsp of
>>> instant yeast to speed thing up.
>>
>> But isn't it very complicated with the sourdough culture and all of that?
>> I thought about it, but discarded it as being too cumbersome, but maybe I
>> should reconsider?
>
> It requires a bit of maintenance, but not every day and it can take
> weeks long sleeps and still be woken up.
>
Hmm, maybe not the thing for me. =(

On Tue, 12 Mar 2024, Bruce wrote:

> On Mon, 11 Mar 2024 22:09:21 +0100, D <nospam@example.net> wrote:
>
>> On Mon, 11 Mar 2024, cshenk wrote:
>>
>>> D wrote:
>>>
>>>> Yes, that's why I love it! =) I don't spend a lot of hours in the
>>>> kitchen and am not a hufe fan of cooking (I focus on the eating side)
>>>> but this recipe takes 3 minutes (except for the owen part, but then I
>>>> do something else) and I think home made bread is healthier (and
>>>> tastier) than store bread, so I think it's a win/win!
>>>
>>> Same here. Been making almost all our bread since 2001. I use a bread
>>> machine in dough mode to do all the mixing then shape and final rise in
>>> a cold oven with the light on, for 1 hour then remove and preheat to
>>> 400f and bake 17-18 minutes,
>>
>> Jesus! You're an artist!
>
> Don't say that. She'll believe you.
>

Apologies!

On Mon, 11 Mar 2024, Graham wrote:

> On 2024-03-11 2:51 p.m., D wrote:
>>
>>
>> On Mon, 11 Mar 2024, Graham wrote:
>>
>>> On 2024-03-11 9:54 a.m., Graham wrote:
>>>> On 2024-03-11 2:36 a.m., D wrote:
>>>>>
>>>>>
>>>>> On Sun, 10 Mar 2024, GM wrote:
>>>>>
>>>>>> D wrote:
>>>>>>
>>>>>>> Good evening,
>>>>>>
>>>>>>> I changed from wheat flour to spelt today. I can report that the
>>>>>>> experiment was a success and that the taste was improved!
>>>>>>
>>>>>>> Below is my extremely easy bread recipe shamelessly stolen from some
>>>>>>> web site I no longer remember.
>>>>>>
>>>>>>> Best regards,
>>>>>>> Daniel
>>>>>>
>>>>>>> * 3 cups (450g) flour, bread or plain/all purpose * 2 tsp instant or
>>>>>>> rapid rise yeast * 2 tsp cooking / kosher salt, NOT table salt * 1 1/2
>>>>>>> cups (375 ml) very warm tap water, NOT boiling or super hot (ie up to
>>>>>>> 55°C/130°F) * Possibly, 100g of walnuts.
>>>>>>
>>>>>>> Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes
>>>>>>> without
>>>>>>> lid.
>>>>>>
>>>>>>> Enjoy!
>>>>>>
>>>>>>
>>>>>> Very nice...!!!
>>>>>>
>>>>>> And relatively simple...
>>>>>>
>>>>>> :-D
>>>>>>
>>>>>>
>>>>>
>>>>> Yes, that's why I love it! =) I don't spend a lot of hours in the
>>>>> kitchen and am not a hufe fan of cooking (I focus on the eating side)
>>>>> but this recipe takes 3 minutes (except for the owen part, but then I do
>>>>> something else) and I think home made bread is healthier (and tastier)
>>>>> than store bread, so I think it's a win/win!
>>>>
>>>> I've tried other flours and have just bought some sprouted wheat flour
>>>> to try, blending it with hard wheat flour. I also usually add a small
>>>> amount (~5%) of rye for a more complex flavour.
>>>> I tried using Red Fife flour, equivalent to your Turkey Red, but I just
>>>> couldn't get used to it and gave the rest away. Barley flour and some
>>>> flours similar to spelt are readily available but I rarely use them.
>>>
>>> I often bake sourdough. The techniques and recipes given by
>>> Maurizio Leo at www.theperfectloaf.com that are very reliable.
>>> However, sometimes I cheat by mixing half of the flour with all of the
>>> water and a dollop of sourdough culture and leaving it overnight. Then
>>> in the morning, I add the rest of the flour some salt and a tsp of
>>> instant yeast to speed thing up.
>>
>> But isn't it very complicated with the sourdough culture and all of that? I
>> thought about it, but discarded it as being too cumbersome, but maybe I
>> should reconsider?
>
> It's easy to make and maintain a SD culture. The website above has
> instructions.
>
>
Hmm, I'll have another look and then we'll see! I am a bit afraid though
that the SD culture will become sentient and try to take over, but I'm
sure with the right security in place, that can be fixed! ;)

On Tue, 12 Mar 2024 10:07:26 +0100, D <nospam@example.net> wrote:

>
>
>On Tue, 12 Mar 2024, Bruce wrote:
>
>> On Mon, 11 Mar 2024 22:09:21 +0100, D <nospam@example.net> wrote:
>>
>>> On Mon, 11 Mar 2024, cshenk wrote:
>>>
>>>> D wrote:
>>>>
>>>>> Yes, that's why I love it! =) I don't spend a lot of hours in the
>>>>> kitchen and am not a hufe fan of cooking (I focus on the eating side)
>>>>> but this recipe takes 3 minutes (except for the owen part, but then I
>>>>> do something else) and I think home made bread is healthier (and
>>>>> tastier) than store bread, so I think it's a win/win!
>>>>
>>>> Same here. Been making almost all our bread since 2001. I use a bread
>>>> machine in dough mode to do all the mixing then shape and final rise in
>>>> a cold oven with the light on, for 1 hour then remove and preheat to
>>>> 400f and bake 17-18 minutes,
>>>
>>> Jesus! You're an artist!
>>
>> Don't say that. She'll believe you.
>
>Apologies!

No problem. You're still new here :)

Graham wrote:

> On 2024-03-11 2:36 a.m., D wrote:
> >
> >
> > On Sun, 10 Mar 2024, GM wrote:
> >
> > > D wrote:
> > >
> > > > Good evening,
> > >
> > > > I changed from wheat flour to spelt today. I can report that
> > > > the experiment was a success and that the taste was improved!
> > >
> > > > Below is my extremely easy bread recipe shamelessly stolen from
> > > > some web site I no longer remember.
> > >
> > > > Best regards,
> > > > Daniel
> > >
> > > > * 3 cups (450g) flour, bread or plain/all purpose * 2 tsp
> > > > instant or rapid rise yeast * 2 tsp cooking / kosher salt, NOT
> > > > table salt * 1 1/2 cups (375 ml) very warm tap water, NOT
> > > > boiling or super hot (ie up to 55°C/130°F) * Possibly, 100g of
> > > > walnuts.
> > >
> > > > Cook in dutch owen at 230 C for 30 minutes, and then 12 minutes
> > > > without lid.
> > >
> > > > Enjoy!
> > >
> > >
> > > Very nice...!!!
> > >
> > > And relatively simple...
> > >
> > > :-D
> > >
> > >
> >
> > Yes, that's why I love it! =) I don't spend a lot of hours in the
> > kitchen and am not a hufe fan of cooking (I focus on the eating
> > side) but this recipe takes 3 minutes (except for the owen part,
> > but then I do something else) and I think home made bread is
> > healthier (and tastier) than store bread, so I think it's a
> > win/win!
>
> I've tried other flours and have just bought some sprouted wheat flour
> to try, blending it with hard wheat flour. I also usually add a small
> amount (~5%) of rye for a more complex flavour.
> I tried using Red Fife flour, equivalent to your Turkey Red, but I
> just couldn't get used to it and gave the rest away. Barley flour and
> some flours similar to spelt are readily available but I rarely use
> them.

I tried a sprouted whole wheat and liked it but it's pricy and can only
find it at Whole foods.

D wrote:

>
>
> On Mon, 11 Mar 2024, Graham wrote:
>
> > On 2024-03-11 2:36 a.m., D wrote:
> > >
> > >
> > > On Sun, 10 Mar 2024, GM wrote:
> > >
> > > > D wrote:
> > > >
> > > > > Good evening,
> > > >
> > > > > I changed from wheat flour to spelt today. I can report that
> > > > > the experiment was a success and that the taste was improved!
> > > >
> > > > > Below is my extremely easy bread recipe shamelessly stolen
> > > > > from some web site I no longer remember.
> > > >
> > > > > Best regards,
> > > > > Daniel
> > > >
> > > > > * 3 cups (450g) flour, bread or plain/all purpose * 2 tsp
> > > > > instant or rapid rise yeast * 2 tsp cooking / kosher salt,
> > > > > NOT table salt * 1 1/2 cups (375 ml) very warm tap water,
> > > > > NOT boiling or super hot (ie up to 55°C/130°F) * Possibly,
> > > > > 100g of walnuts.
> > > >
> > > > > Cook in dutch owen at 230 C for 30 minutes, and then 12
> > > > > minutes without lid.
> > > >
> > > > > Enjoy!
> > > >
> > > >
> > > > Very nice...!!!
> > > >
> > > > And relatively simple...
> > > >
> > > > :-D
> > > >
> > > >
> > >
> > > Yes, that's why I love it! =) I don't spend a lot of hours in the
> > > kitchen and am not a hufe fan of cooking (I focus on the eating
> > > side) but this recipe takes 3 minutes (except for the owen part,
> > > but then I do something else) and I think home made bread is
> > > healthier (and tastier) than store bread, so I think it's a
> > > win/win!
> >
> > I've tried other flours and have just bought some sprouted wheat
> > flour to try, blending it with hard wheat flour. I also usually add
> > a small amount (~5%) of rye for a more complex flavour.
> > I tried using Red Fife flour, equivalent to your Turkey Red, but I
> > just couldn't get used to it and gave the rest away. Barley flour
> > and some flours similar to spelt are readily available but I rarely
> > use them.
> >
>
> Ahh... adding rye was a good idea! The wife likes dark bread, so
> perhaps that could be a road to ultimate happiness! =)

Here's that may appeal? I often use rye or rye and whole what as part
of the flour in these.

MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Xcarol's Fav Rye bread
Categories: Breadmaker, Xxcarol
Yield: 12 Servings
1 1/3 c Water
3 tb Butter
2 2/3 c Flour, white or wheat
1 1/3 c Rye flour
3 tb Brown sugar
2 ts Caraway seeds
1 ts Salt
3 tb Gluten powder
2 ts Bread machine yeast
A high rising bread, this one will take to whole wheat in part or all
of the bread flour. Increase gluten by 1 TB if all whole wheat. You
can also use regular white sugar in place of the brown.

This is for a 2 LB loaf, select whole grain is you have it, if not
basic white bread cycle will work.

Made even with all white flour, this will be a darker blend of bread.
It's effect when made with whole wheat flour is a dark and rustic
whole grain goodness.

From the VB kitchen of: xxcarol 1APR2008
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Xxcarol's mustard bread
Categories: Xxcarol, Breadmaker
Yield: 12 Servings
1 1/4 c Water
3 tb Honey
3 tb Prepared mustard
4 ts Olive oil
3 c White bread flour
1 c Rye flour
2 ts Gluten powder
1 ts Salt
3/4 ts Dry mustard powder
2 ts Active dry yeast
Ok, sue me! I tweaked this one pretty heavy from a book I have here.
This one makes a lovely high rising darkish loaf with a rather nice
mustardy taste. The original used all white flour and dijon mustard
matched to a coleman's dry mustard.

I didnt have that handy so used a mix of prepared hot asian mustard
matched to a little french's prepared yellow mustard (about 1/3 hot
asian, rest the cooler favored American favorite). I didnt have
coleman's dry either so used a fairly hot asian blended dry. Optional
addition of a little wasabi powder (can use any horseradish powder)
at about 1/8 ts was used as I wanted a little 'punch'. You could
also add a little crushed mustard seed if you want.

Serving suggestions: with roast beef or a nice pastrami, this is a
killer good bread! Add a layer of good white cheese and possibly
some coleslaw or sourkraut. It really rocks with a cold beer!

From the VB kitchen of: xxcarol 27JUN09 From: Carol Shenkenberger
Date: 06-27-09
MMMMM