Keep up the good work! With dedication and practice, we will continue to grow and improve and find our preferences. My first 2 loaf was with 00 flour now I ‘m trying with sprouted spelt flour.

I just used whole wheat.

Great job, Aileen! It’s such a learning curve for all of us but I’m super excited to be on this journey with all of you great ladies! 🙂

Aileen looks awesome! You will notice that the loaves made with spelt won’t have the same oven spring and are more dense. BUT they are super healthy! Great work!!!!!

And using sprouted spelt is awesome!

Sprouting spelt involves soaking and allowing the whole grains to sprout before drying and grinding them into flour. This process activates enzymes that break down starches into simpler sugars and proteins into amino acids, making the nutrients more digestible and bioavailable. Sprouted spelt flour is easier on the digestive system and offers a higher concentration of B-vitamins, vitamin C, and essential minerals like iron, magnesium, and zinc, since sprouting reduces phytates that can block mineral absorption. The sprouting process also improves the protein quality and lowers the glycemic index, making it easier for the body to absorb and resulting in a slower rise in blood sugar. Overall, sprouted spelt bread is more nutritious, easier to digest, and offers enhanced nutrient absorption compared to regular bread.