05/08/2025
✨️🥖Spelt, Spelt, Sesame!🥖✨️
(Nutition-packed sourdough)
This loaf is older than even my 153yo sourdough starter -- by about 8,000 years!
I baked a 40% wholegrain spelt sourdough boule, that's loaded with additional *sprouted* spelt-berries and toasted sesame.
But what's spelt?
It’s an ancient grain (Triticum spelta) that’s been nourishing humans since the Bronze Age, prized for its rich, nutty flavor and gentler gluten structure. Compared to modern wheat, it packs more protein, fiber, and essential minerals -- plus it's got a complex, earthy taste that plays beautifully with fermentation.
But the real magic? Sprouting 🌱
Sprouted grains are whole grains that have just begun to germinate. As the tiny shoot cracks open the seed, it digests some of the starch to fuel growth -- making the grain lower in carbs, higher in protein, and bursting with more available vitamins and minerals. Think more vitamin C, folate, iron, and even triple the soluble fiber. Sprouting also reduces gluten and makes the grain easier to digest.
Basically, this loaf is ancient nutrition + modern fermentation + toasted sesame swagger, with a toasted, nutty, whole-grain bite!
Bread nerds, unite! 🥖✊️🤙
Made with science, art & love,
✨️Alchemy Bakery
