I'd like regular ancestral cooking emails!
The fussiest loaf I’ve ever made, but boy, it’s worth it.
Let me sing its praises:
With spelt as the main grain, it’s nutty and easier on the tummy than wheat. The ‘porridge’ part (I used sorghum for this, but you could use another grain) makes the crumb soft and helps the bread last. The chocolate barley adds a beautiful colour and bursts of dark, smokey, rich flavour and the hazelnuts give crunch and extra fragrance.
My recipe, which you can find by clicking the link in my profile, will let you know what to expect and walk you through every step.
It’s not difficult. I promise. You could make it. And then eat it :-)