Here is my request that I was trying to send to you:Īs one of my favorite food bloggers, I would like to invite you to write a guest blogger post for my blog "La Bella Vita Cucina" while I am away on vacation between May 18th and May 25th. I have tried twice to contact you through the contact link at the top of your blog and it has failed to go through for whatever reason. Once the oven has reached the desired temperature, remove the tray filled with water and bake the loaves in the center of the hot oven for about 50 minutes. At the same time, preheat the oven to 220C/410F with a shallow tray filled with water sitting at the bottom of the oven.Cover with kitchen towel and proof for 30 minutes. Brush the tops with water and sprinkle with pumpkin seeds. Line two loaf pans with baking paper.ĭivide the dough into two portions and form each into a log. Cover the dough with a kitchen towel and rest for 25 minutes. Fold the dough a few times and shape into a round. Transfer the dough ono a floured work surface.Stir at low speed for 3 minutes, then increase the speed and knead for a further 5 minutes. Add in spelt bread flour, grape seed flour and salt. Dissolve the fresh yeast and malt extract in the lukewarm water.Cover and let it swell for at least 4 hours or overnight until the water has been all absorbed. Pour the boiling water over crushed 5-grain mix in a large bowl.Five Grain Spelt Bread with Grapeseed Flour and Malt Extractadapted from Brot-Bernd Armbrust Grape seed flour, naturally high in protein, and OPC (one of the most potent antioxidants known - 50 times as powerful as vitamin E), is known for its great taste and can be added to almost every meal. This nutritiously delicious homemade bread with perfectly moist crumb and lightly chewy crust, made with soaked 5 grains, grape seed flour, and spelt bread flour along with liquid barley malt extract, which adds so much more flavour and complexity to the taste.