I was looking for bread flour and this is what I found at one of our local groceries. When I got home I found out that epeautre is spelt. Today was cool and cloudy and my housework was calling to me. It was a perfect day to make bread instead!
I found a recipe for spelt bread on the back of the package. I've never used a recipe in French before, but have been wanting to try.
I had to use a scale to measure dry ingredients in grams.
The recipe called for 1 cc. of salt. A cc. is a cuillère à café. I used a European teaspoon, and leveled the salt when I measured it.
A cs. is a cuillère à soupe.
I used fresh cake yeast, and measured it using my scale. Do you see how everything is written in three languages on the food packages? The main languages of Switzerland are Swiss German, French, and Italian. Romanche, a fourth official language of Switzerland, is spoken by about 60,000 people.
The yeast had to be dissolved in warm water. To figure out how much water to use I used a conversion table I found online.
The recipe called for sunflower oil, but I use virgin olive oil for just about everything, including pancakes.
Out came my mixer and the dough hook. I kneaded for a while, and added some extra flour, but the dough stayed very, very sticky. I finally decided to just let it stay sticky.
Here is the dough after it rose in the "moule à cake" for about an hour. I removed some plastic wrap about halfway along. It stuck to the dough and made some little waves on top.
After placing the bread in the cold oven and then baking at 200 celsius for about fifty minutes, here is the result. The crust is very crisp and crunchy. The interior is airy and chewy, and it is delicious,
especially with la buerre à gros sel des Alpes, (butter with chunks of salt from the Alps.) Did you know salt is mined in the Alps? I didn't, until I moved to Switzerland. This afternoon I brought my boy a snack of spelt bread with a slice of chocolate sandwiched inside. He loved it! Wouldn't you?