May 10, 2011 § 4 Comments
Look! Look! I baked with spelt! And it was so tasty. This is probably not that exciting to anyone else. Most of you can probably eat things like regular spelt, and barley, and oats and therefore don’t find yourself standing in the baking aisle of the grocery store absently gazing at the packages of whole grain flours (I might even have caressed a sack of teff, but we’re not going to talk about that), pining after their toothy, nutty flavors. Oh, Bob’s Red Mill, King Arthur Flour, how you and your wide selections of grains move me!
Not that I dislike plain white flour. Not at all. I mean, it’s the stuff croissants and baguettes are made of! But, sometimes both my taste buds and my nutrition-y conscience wish I could eat whole grains. Luckily for them, during my last dreamy foray down the baking aisle I stumbled upon something magical, bags of sprouted whole wheat and whole spelt. They’re selling sprouted grains now?! Cool! I snatched up a bag of the spelt, balked briefly at the price, put it down, and then picked it back up and put it into my cart anyway.
I eat a lot of sprouted grains in the form of the sprouted grain bread that you can get from the freezer in the natural section of the grocery store. Now, while not overall too bad – especially as toast – this bread does have hints of cardboard in its flavor. However, having some of my own sprouted grain to bake with seemed like it would open up all sorts of wondrous possibilities. The most important among these possibilities being scones (though I’m also thinking now that a spelt banana bread would be delicious). (Oh, and also (you know, while I’m using parentheticals and all), don’t worry if you don’t have sprouted spelt around, you can also use regular spelt flour or whole wheat pastry flour for these beauties.)