{"id":8918,"date":"2011-12-12T15:00:36","date_gmt":"2011-12-12T23:00:36","guid":{"rendered":"http:\/\/www.fritzhaeg.com\/wikidiary\/?p=8918"},"modified":"2013-10-24T15:26:50","modified_gmt":"2013-10-24T22:26:50","slug":"on-december-12th-2011-home-baked-spelt-bread-triumph","status":"publish","type":"post","link":"https:\/\/www.fritzhaeg.com\/archive\/2011\/12\/12\/on-december-12th-2011-home-baked-spelt-bread-triumph\/","title":{"rendered":"On December 12th, 2011, HOME BAKED SPELT BREAD TRIUMPH…"},"content":{"rendered":"
\"\"<\/a>
piping hot spelt bread fresh from the oven<\/figcaption><\/figure>\n

…this afternoon\u00a0while trying to approximate the simple primitive spelt (farro) and water non-yeast bread that I fell in love with in Italy – especially the stuff made by the mystical baker\/artist with a little stand at Rome’s\u00a0Citt\u00e0 dell’altra Economia<\/a>\u00a0whom I would visit most Sunday’s (who would apologize for the ashes on the bottom of the loaf while brushing off that evidence of the homemade fire it was baked in)\u00a0– and it was on my first attempt of what I thought would be many, and with many recipes – that the magic steaming loaf came out of the oven, warming this rainy day – amazingly textured, light\/substantial, delicious and satisfying in the way that only bread can be – especially to someone who is vegan and avoids wheat – making me wonder why I ever bought bread?\u00a0(recipe\u00a0website<\/a>)<\/p>\n

3 cups organic whole spelt flour
\n1 – 1\/2 cups purified water
\n1 tbs. non-aluminum baking powder
\n1 tbs. olive oil
\n1\/4 tsp. sea salt
\nMix liquids and dry ingredients separately; then combine and mix well.\u00a0Place in oiled and floured cake pan.\u00a0Bake at 375 F \u00a0for about 55 minutes.<\/p>\n

…plus I basted the top with homemade almond milk before baking…and next time, seeds & nuts!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

…this afternoon\u00a0while trying to approximate the simple primitive spelt (farro) and water non-yeast bread that I fell in love with in Italy – especially the stuff made by\u2026<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","footnotes":""},"categories":[20],"tags":[1278,996,819,1277,1723,1276,1348],"class_list":["post-8918","post","type-post","status-publish","format-standard","hentry","category-food","tag-baking","tag-bread","tag-citta-dellaltra-economia","tag-farro","tag-food","tag-spelt","tag-spelt-bread"],"_links":{"self":[{"href":"https:\/\/www.fritzhaeg.com\/archive\/wp-json\/wp\/v2\/posts\/8918","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fritzhaeg.com\/archive\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fritzhaeg.com\/archive\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fritzhaeg.com\/archive\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fritzhaeg.com\/archive\/wp-json\/wp\/v2\/comments?post=8918"}],"version-history":[{"count":14,"href":"https:\/\/www.fritzhaeg.com\/archive\/wp-json\/wp\/v2\/posts\/8918\/revisions"}],"predecessor-version":[{"id":11569,"href":"https:\/\/www.fritzhaeg.com\/archive\/wp-json\/wp\/v2\/posts\/8918\/revisions\/11569"}],"wp:attachment":[{"href":"https:\/\/www.fritzhaeg.com\/archive\/wp-json\/wp\/v2\/media?parent=8918"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fritzhaeg.com\/archive\/wp-json\/wp\/v2\/categories?post=8918"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fritzhaeg.com\/archive\/wp-json\/wp\/v2\/tags?post=8918"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}