Just made a dough with spelt, fine semolina, and rye that after he first rise waits in the fridge until Sunday. Post your recipe, please, to maybe inspire my next bred...
Interesting experiment, Aglaia n Costas! Those non-wheat flours are always quite a challenge. Portuguese broa, at least at my hands, needs a 50/50 cornmeal to wheat.
Hi Aglaia, looks delicious. Great minds or what? I'm going to make some tomorrow. Not this one but a simple one with mixed flour (rye, spelt, wheat) and buttermilk. Enjoy. xxx
Do share the recipe of the Portuguese bread, PLEASE, I would love to try it!
Just made a dough with spelt, fine semolina, and rye that after he first rise waits in the fridge until Sunday. Post your recipe, please, to maybe inspire my next bred...
Thanks for trying this out, I'm so glad you enjoyed -- and your biscotti sounds delicious! I will be queuing that up.
Interesting experiment, Aglaia n Costas! Those non-wheat flours are always quite a challenge. Portuguese broa, at least at my hands, needs a 50/50 cornmeal to wheat.
Sounds like a very comforting loaf!
Your quick bread sounds wonderful, as does everything you make!
Thank you so much for sending the recipe!
Hi Aglaia, looks delicious. Great minds or what? I'm going to make some tomorrow. Not this one but a simple one with mixed flour (rye, spelt, wheat) and buttermilk. Enjoy. xxx