March 17, 2011


I've been cooking by rote the last weeks. Today was the first day in a long time that I cooked happy (at least a little). Guess that's progress. Steps, steps.

I went outside between rains and clipped some crabapple branches that are about to burst into bloom, added some white heather sprigs and placed the vase on the table. I played some fado music and some Vivaldi and when I was feeling a bit better, I hit the kitchen.

Experimenting with alternate flours, I came up with a bread recipe today, which turned out really well. Nice crumb, dense and chewy. Great for toast or sandwiches. I included spelt, for its high gluten content and nutty flavor, as well as a little sorghum flour for extra nutrition. The rest was the usual all purpose white flour. Sorghum is a common crop in arid areas and comes from the seed head of a type of grass. The grains can be popped, like popcorn. It contains high amounts of B-vitamins, potassium and calcium. Spelt is high in protein (up to 25% more than in wheat) and B-vitamins. I cheated and used the bread machine to mix, knead and let the bread rise the first time. Then I shaped it and let it rise in a warm place for the second rise.

Spelt White Bread

1 1/4 c. warm water
1 T. dry yeast
2 T. brown sugar
1 egg
3/4 c. spelt flour
1/3 c. sorghum flour
3 c. all purpose flour
2 T. butter, softened
2 t. salt

In bread machine container, add ingredients in order given. Set machine to "dough" setting. Allow to rise until doubled in bulk. Punch down gently and shape dough into a tight rounded ball, tucking edges under. Set on a lightly floured baking sheet, cover with a clean towel and let rise in a warm place for another hour. Slash top a few times, 1/4 inch deep. Heat oven to 400ºF. and bake for 30 minutes, or until browned and it sounds hollow when tapped. Cool completely before slicing (yeah, right).
Makes one loaf.


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Aspenglow / Buttered Lips by Gayle Nabrotzky is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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