Whole-Wheat Bread with a Multigrain Soaker is one of the breads the Mellow Bakers made in February. The month ran out on me before I could get to it so I added it to my list of breads for March. I made it this past weekend, but decided to change things up a bit and use spelt flour rather than wheat flour.
This Spelt Bread is made with 50/50 mixture of white spelt flour and whole wheat spelt rather than 50/50 white bread flour and whole wheat flour. It also utilizes an overnight Pâte Fermentée of white spelt flour, water, salt and yeast and includes a multigrain soaker of cracked wheat (bulgur), coarse cornmeal, flax seeds, and steel-cut oats. To enhance the multigrain experience, I sprinkled some spelt flakes on top of the loaf just before baking.