I have probably mentioned it before that I make my own Ezekiel flour and mix it half and half with white flour. I know it is a challenge to make it rise since it has all sorts of things in it like pea flour or soy flour and many other flours you don't normally associate with bread. It is good to add some sugar for the yeast as part of the mix as well as some salt. It's quite tasty and nice and coarse. I haven't had much luck in having it rise well tho.
I like the rising process you use for the spelt and rye. BTW, rye usually rises well on it's own so the spelt is what is slowing the process. There are so many flours I haven't tried like Quinoa... Almond Meal/Flour
10 grain flour, Organic Amaranth Flour, Barley Flour, Malted Barley Flour, Black Bean Flour, Organic Buckwheat Flour, Organic Coconut Flour, Corn Flour, Fava Bean Flour, Flaxseed Meal, kamut
... and the list goes on.
As a rule of thumb, I always add at least half of the flour as white wheat to, for example, black bean flour.
But my wife and I eat so little bread that I have to use it for other purposes like feeding the homeless.
And some breads make fantastic croutons... for onion and other soups. |
