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#Post#: 78865--------------------------------------------------
Alternative Grains
By: Rain Date: March 5, 2023, 4:58 pm
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Does anyone have experience with using spelt or buckwheat to
make baked goods?
#Post#: 78878--------------------------------------------------
Re: Alternative Grains
By: Aleko Date: March 6, 2023, 1:34 pm
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I've made bread with spelt; not usually with 100% spelt but in a
mix with other ancient grains. It's fine for bread because it's
really just another kind of wheat and has the same baking
qualities, but a slightly more assertive, savoury flavour.
Buckwheat's another matter. It's not technically a grain at all,
but a different kind of seed (it's a member of the knotweed
family) and containing no gluten it doesn't rise when baked.
There's a good reason why countries that grow it traditionally
use its flour for pancakes (Brittany, Russia), noodles (Japan,
Korea) and its groats for porridge. It has an earthy, slightly
sour taste which I like a lot, and is dark. You might well be
able to bake bread successfully with just a small proportion of
buckwheat to give you that flavour mixed with a whole lot of
wheat (of whatever variety) to, literally, do the heavy lifting.
#Post#: 78948--------------------------------------------------
Re: Alternative Grains
By: Rain Date: March 16, 2023, 9:35 pm
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Thanks
I made buckwheat bread, it was yummy. Next time, I want to use
it to make French toast.
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