Although we have found the bread recipes from The Glutenfree Alchemist's website wonderful, we have missed normal bread. As we don't need to eat GF, we have decided to go back to non GF bread. We will however, keep baking cakes from her wonderful site!
We have invested in bags of light rye flour, malthouse and wholegrain spelt, and found a new recipe to try from
here:
We baked half of it to begin with, didn't use the sugar, used wholegrain spelt instead of white flour as it was all we had and forgot to add the caraway!
Texture was light and springy, and it didn't have an overpowering rye taste. We shall try it again, remember to use the caraway seed (we prefer it ground), use white flour instead of wholemeal spelt and see how that goes.
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