Having Fun with Spelt Flour!

   Sally Lunn bread 
The last couple of days, I made some bread and was pleased with the results!

I enjoy reading 'Life's a Feast', blog.  Jamie has a great recipe for these bread sticks, called 'Grissini',  http://lifesafeast.blogspot.com/2009/05/grissini.html. They looked so good I had to make them.  I changed them just a bit and added some wheat and spelt flours to the recipe.  I also loved how she used different flavorings, so I just added all three at once and it still tasted great! Thanks Jamie, we all love them!

The picture of the loaf is the 'Sally Lunn' recipe again mixing different flours. I am finding out by adding the spelt flour, my loaves seem a little lighter.  

         Grissini, bread sticks.

Sally Lunn (recipe from Sourdough Cookery)

1 cup milk

1 package active dry yeast

1/4 cup warm water

1/2 cup butter 

1/3 cup sugar

1 1/2 cups sourdough starter

3 eggs, beaten

1 teaspoon salt

4 1/2 cups flour (calls for all-purpose, but I have mixed in different kinds, as long as it equals the 4 1/2 cups)

In a small saucepan, heat milk almost to a boil over medium heat.  Do not boil.  Set aside to cool 10 minutes.  Sprinkle yeast over water.  Set aside to soften 5 minutes.  In a large bowl, cream butter and sugar until smooth.  Stir in sourdough starter and softened yeast mixture until combined. Stir in cooled milk and eggs; set aside.  Stir salt into flour.  Add to sourdough mixture; beat until smooth.  Cover with a cloth and set in a warm place free from drafts.  Let rise 1 to 1 1/2 hours or until doubled in size. Generously grease two 8-inch square baking pans, or one 9"x5" loaf pan and one 7 1/2 "x4" loaf pan.  Stir down batter.  Pour into prepared pans until each is half full.  cover lightly with waxed paper and set in a warm place free from drafts.  Let rise 1 to 1/2 hours or until just to tops of pans.  Preheat oven to 350 degrees.  Bake 45 minutes or until golden brown and sruface springs back when touched with your fingers.  After 30 minutes, if loaves are golden brown, cover with a tent of foil to prevent further browning.  Serve hot or cold.  Cut in wedges or slices.  Makes 2 loaves.