Tag Archives: Multi Grain Bread

Spelt, Emmer, Rye and Wheat Sourdough – 50% Whole Grain

Posted on June 17, 2014 by Scott Brownfield

Following up the 10 grain SD bake, Lucy decided to do a 4 grain SD using our favorite grains.  Besides the rye in the starter, this one had 3o0 g of whole grains – 40 g each of spelt, rye and emmer (farro) … Continue reading →

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