With my many attempts at the 5-minute artisan bread, I would agree with you — that substituting one for one works. I got ahead of myself at the beginning with adding more. Wish I hadn’t done that! However, kamut and emmer don’t make that great of breads (IMO). They’re okay, but the spelt makes delectable bread. I’m a little dismayed though that spelt (especially organic) is soooo expensive. This doesn’t make it a good option for many people. Would you mind if I asked what price you are paying for the sprouted spelt flour at Shiloh Farms?

You mentioned: “Essential Eating Sprouted Baking for Crusty Artisan Sprouted Bread” Is this another book, or a recipe in the book we’ve been discussing?

Thank you very much for sharing your thoughts and experiences!

anyway, im not sure how helpful these comments are for your family, wardeh, or your gluten-free readers, but i made a new batch of the basic boule recipe and it is our favorite yet!

we used freshly ground whole rye flour for about 2/3 of the flour and then the rest of my leftover white (wheat) flour for the rest. i added a tablespoon of caraway seeds (couldve used a bit more) and let it fridge for several days. everyone loves this batch the best and i will definitely try 100% rye next. the taste and texture are perfect and the flavor is not too strong or heavy.

i had read that these methods were ideal for rye flours and i fully agree now! ive never been much of a breadmaker before but this is fun, easy, and so very flexible that we are enjoying new breads each week. thanks again!

i have since made a batch of the whole wheat sandwich bread and it came out good. it is a smallish loaf (i picture ’sandwich bread’ as being a taller loaf) and more work than the basic boule recipe, but definitely easier than other whole wheat bread recipes ive tried! it has good texture and flavor. i ground hard red wheat for the flour but had to use about 2/3 cup of pastry (whole) wheat flour as i ran out of the hard.

i had also played around a little with the boule recipe making 1/3 batches using various whole grains and we didnt care for them as much as the sandwich bread recipe that is designed specifically for whole grains.

this was a lot of fun. thanks again!

thanks for posting this challenge. my parents used to subscribe to m.e.n. 30 years ago and my mom would make fantastic recipes gleaned from its pages.

ok. i made the basic boule ‘master recipe’ and followed the directions exactly. i even used organic WHITE flour… though im embarrassed to say so! instead of giving my various excuses, suffice to say that i had some of this flour leftover from thanksgiving and i wanted to make the exact recipe for my first attempt.

my dough was actually a bit stiff seeming and i wasnt sure if i miscounted, so i added an extra 1/2 cup of water until it resembled the descriptions and photos id seen. after letting it rest and then refridgerate a few hours i took out about 1/5 or 1/4 of the dough to make the naan bread described further in the recipe. but i made smaller, traditional tear shaped pieces that fit 4-6 in my largest frying pan.

we are having some of my husbands colleauges over for an indian food feast on sunday and i am never happy with store-bought naan. this recipe and method are not very authentic, but the resulting taste is! wow. this made fantastic, easy naan bread. i used ghee to cook it in and sprinkled it with zahtar seasoning. i highly recommend this recipe!

next day i made a boule loaf, following the recipe precisely except that instead of a pizza peel i placed the dough on parchment paper that i later slipped onto the hot baking stone.

the loaf was beautiful and fragrant. it was a little high and i think i shouldve let it cook the full 30 minutes instead of pulling it out when it looked done at 25 minutes, because it was slightly doughy in the middle. but my family likes it that way! however, i think next time i will shape long thin baguettes since the crust is the best part.

the day old dough definitely had more soughdough-like ‘tang’ and im curious to see how much that flavor will develope over the next week or so. unfortunately, i doubt my dough will last that long as my family devoured the naan and boule and are clamouring for more already!

i did take pictures of the beautiful loaf, but i dont have a blog on which to share them with you.

i will next try the recipe mentioned for the whole wheat sandwhich bread because i agree that honey and milk will help temper the whole grain and i dont think the basic boule recipe is very well suited to alternative grains/flours. but i will definitely be experimenting with healthier variations very soon!

thanks again for sharing! and sorry my post is so long winded…

It was wonderful to read how the bread making fit into your busy, full days. I am very, very happy for you that the results were fantastic in spite of what you thought were errors on your part! It encourages me to hear of the forgiving nature of the technique. Hopefully, you’ll get your real flour soon. I just replenished my yeast supply and hope it helps my 4th attempt at this technique today.