A Slow-Rise Bread with an Unusual Local Grain
(April 4, 2013)

Spelt is an ancient grain—a hybrid of regular bread wheat and another wheat variety called farro or emmer. On the Local Food Report, Elspeth Hay talks with Ed Miller of Wellfleet about a slow-rise spelt bread made with locally grown grain.

Read more on Elspeth’s blog, Diary of a Locavore.

the loaf 600px

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