I'd like regular ancestral cooking emails!
Soft crumb, nutty spelt, sourdough tang (and digestibility), smokey barley and crunchy hazelnut.
We’ve eaten this every which way. Still warm (cheating, I know, but sometimes I just can’t resist), spread with lard for lunch, as sandwiches, toasted with butter and cinnamon…now I’m thinking about how good it’d be in a bread and butter pudding!
You can make it (how cool would this look in your kitchen?!) and eat it (yum) too. I’ve written up all the details, with clear instructions and lots of photos. The link is in my profile.