Start the New Year in a delicious way with a brand new bread of the month: the spelt and cereals seeds loaf. This bread is made with spelt flour, also known as dinkel wheat flour or hulled wheat flour. A cereal that keeps its husk (the protective outer covering of its seed) from harvest to milling. It is sometimes considered a subspecies of the closely related species common wheat.
Here, it is exalted by the roasted multi-grains that give it a delicate and rustic taste.
Learn how to bake it and many more in Eric Kayser’s new book “Le grand livre du pain” (in French).