I based this off of a recipe that was in all grams in millileters and apparently in my conversions I screwed something up big time. Therefore, I added in 2 c wheat flour to make the dough drier. This definitely was the bread baking attempt of an ultimate novice. There's only growth from here!
Yeast-y bread Take 1
1T + 2t yeast*
5 T warm water
2 T spelt flour*
2 c water
3 c spelt flour*
2 c whole wheat flour*
In large bowl, mix yeast and warm water until smooth.
Mix in 2 T flour, cover in a rag and allow to do what it do for 20 minutes.
Preheat oven to 400F
Stir in water, and then stir in the flours.
Cover in a rag and allow to rise for an 1.5 hours (I got distracted and let it go for 3.5 hours...)
Separate into 3 baguette-ish shapes and slice notches into the top.
Cook for 20-30 minutes.
*You can buy this in bulk! Do itttt. It's cheaper AND saves packaging waste ;)
What else you can do...
Death by amazing salty, savory, sweet, stay-inside-and-stuff-your-face-until-you-add-a-healthy-layer-of-fat-and-are-able-to-withstand-the-0-degree-Michigan-winter goodness.
I didn't measure but here are my attempts to quantify my experimentation:
1 T oil
2 cloves garlic, minced)
1/2 large onion, chopped
pumpkin puree (about 1.5 c)
frozen cranberries (about 1 c)
ginger (1 T perhaps)
nutmeg (1/4 t -ish)
spelt baguette, but into 1-2" pieces
Heat oil in saute pan over medium-low heat.
Add onions and saute until softened.
Add garlic, pumpkin and bring to a simmer.
Add in cranberries.
Cook until cranberries burst and start oozing into pumpkin mixture.
Spice up yo life!
Remove from heat.
Smear pesto and pumpkin-cranberry goo onto baguette slices.