Swiss Bread, With Spelt Flour, Being Baked at the Emporium
Tom Maurer is baking Swiss braided bread at the Emporium with a new twist (you might say). He’s using spelt wheat flour in the recipe he got last month
from Rita Stoller in Canada. Originally Middle Eastern, spelt is an ancient forerunner of modern wheat and has a nuttier and slightly sweeter flavor. Spelt has been grown in Europe for over 300 years, and in North America for just over a century. About.com notes that it has gained popularity as a dietary grain due to its flavor, high protein and nutrition content.
Explains About.com: “Spelt flour can replace whole wheat flour or whole grain flour in recipes for breads and pasta. Some people like to blend spelt flour with wheat flour. Spelt is used to make bread, rolls, sweet-breads, cookies, muffins, bagels, and to replace wheat in almost any recipe.” Try it in Tom’s Swiss bread. Loaves and half loaves have been selling briskly!
I would like to talk to Tom Maurer about where he purchases his spelt flour for the bread, We grow spelt on our farm and have it milled into flour for sale. I would be interested in giving you a sample to try and hopefully doing business with you in the future. Check out our website at www. smallvalleymilling.com
Thanks,
Eric
717-362-9850
Eric — Mentioned your request to Tom: he’s using a well-established mill with a long-time reputation for quality: can you provide more info on your operation?
K