In my last post, I experimented with spelt flour in a country bread. The flavor was very appealing with slight nutty undertones and the bread came out great! However, I’m never satisfied with my last bread and always want to push into new areas. So I decided to increase the spelt in the formula from 10% to 20%.
I didn’t stop there however, as at the last second I decided to add in polenta. I’ve tried using polenta in bread before and liked the result. There are a few steps to take when adding polenta or any grain for that matter into a bread.