I cannot say enough good things about these two books…
“Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking” and
“Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients”
I mean, wow.
So last night I put together Olive Spelt Bread. This required a purchase of spelt flour (a type of wheat flour). I looked over the ingredients and was dismayed to find it required whole milk yogurt, which I didn’t have. So instead I substituted sour cream. I also used stuffed olives instead of just the plain green ones. This meant a mix of two types of stuffed green olives – Monterey Jack stuffed and also some garlic stuffed.
I let it rise for about four hours last night, refrigerated it overnight, set it out to rise for two hours this morning and just pulled it out of the oven twenty minutes ago. Dave lasted five minutes before he said, “That’s it, I’m cutting into the bread!”
A slice later, he announced, “I’m sorry, but I will be eating the rest of this bread.” So I finagled two slices and here is what was left five minutes ago…
We think the key to the crust is the steam bake. When I first preheat the oven, I add a broiler tray to the bottom rack. When the oven is at temp, I put the bread in and add 1 cup of hot water to the broiler tray and quickly shut the door. The crust is crunchy and tasty.
Here’s one other picture of the bread, now completely consumed by my darling husband…
All I can say for it is…yum.
