These days I seem to be running a little behind.
A quick note about the bread I will bake for your Saturday. I am going make fresh ground Spelt bread (40%) with some High Extraction and Organic White flour. The latter adds some gluten (Spelt is low in gluten) and an so helps the bread rise a bit more than it would otherwise.
Spelt is one of the ancient grains that has had a resurgence in popularity recently - it is high in protein and fiber and was used extensively from the Bronze Age through to the Middle Ages, with references to it in literature here and there (the bible, Dante's Divine Comedy). It is considered a subspecies of regular wheat and has its origins, like many of our bread grains from Northeast of the Black Sea in the Caucasus, in present day Georgia.
I test baked this recipe last week and its result is a hearty, but not heavy loaf. Excellent with cheese and a glass of red wine.
I hope you enjoy it.
Your Canadian Baker