Clockwise from top right: instant dry yeast, salt, malt and raisin juice.
Un-sprouted spelt grains
From left, un-sprouted spelt, after 1-day soak, after 2-day soak.
Adding the ground, sprouted grains to the mixer.
All the ingredients are in.
Incorporating the ingredients on 1st speed.
Mixing on 2nd speed develops the gluten.
Checking for gluten development.
After placing the dough in an oiled bin, giving it a business-letter fold.
Fold twice more at 45 min. intervals.
Dough is ready to divide on a floured surface.
Dividing the dough.
Forming the pre-shape.
Divided and pre-shaped.
The pre-shapes get a little bench rest.
4 x 8 in. loaf pan
Final proof in pans.
Almost ready for the oven.
Scoring the bread.
Cool completely on a rack.
A healthy and delicious bread.
Cross-section of the crumb.