Thanks, Grainlady. Actually, I went ahead and experimented by sort of combining the above recipe and a recipe I found on line for spelt bread. I used a combination of King Arthur whole wheat flour and the white spelt flour, about half and half, partly because I had already made the biga with the whole wheat flour. Then, I used the following recipe, adjusting the spelt flour amounts and water amounts to try and have the correct total for each ingredient. I used the technique for making ciabatta, where I let it sit, turned the dough, let it sit, turned the dough, until I was ready to bake the bread. It ended up making 2 loaves, which I baked in loaf pans, instead of ciabatta style. Surprisingly, it turned out surprisingly well, considering at the last, I tried to make one loaf out of it, and when I saw the dough spilling out of the pan I realized I had to deflate it yet once again and put it into two loaf pans. Here's the other recipe I used. I used dark honey instead of brown sugar. It's from Versagrain.com. Spelt Flour Recipes Sweet and Hearty Spelt Bread Recipe To cook this Spelt bread recipe you will need a 9 x 5 inch loaf pan and patience. Unlike white bread this recipe for Spelt bread will take twice as long to leaven. From start to finish, it will take 2 - 3 hours. Ingredients (Makes 1 Loaf) 1 1/2 cups warm water (just barely hot to the touch) 1 package active dry yeast (1/4 ounce) 2 1/2 tablespoons brown sugar 1 tablespoon whole flaxseed (optional) 2 1/2 cups whole spelt flour 1 1/2 tablespoons butter, melted 2 1/2 tablespoons brown sugar 1/2 tablespoon salt 1 3/4 cups whole spelt flour 1 tablespoon butter, melted Directions In a large bowl, mix warm water, yeast, 2 1/2 tablespoons brown sugar, and 1 tablespoon of flaxseed (optional). Mix in 2 1/2 cups of spelt flour. Let set for 30 minutes, or until big and bubbly. Mix in 1 1/2 tablespoons melted butter, 2 1/2 tablespoons of brown sugar, and salt. Stir in 1 3/4 cups of spelt flour. Flour a flat surface and knead with spelt flour until it pulls away from the counter but is still sticky to touch. This may take an additional 1 to 2 cups of spelt flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled (about 30 minutes). Punch down and place in greased 9 x 5 inch loaf pan. Allow to rise until dough has topped the pan by one inch. Depending on your yeast this will take between 1 - 2 hours. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not over bake. Lightly brush the tops of loaves with 1 tablespoon of melted butter when done to prevent crust from getting hard. Cool completely. TIP: Place a loaf pan of the same size over the top of the loaf while baking to create a better crust. Substitutions and Additions Honey can be substituted for the brown sugar in this whole spelt bread recipe. Substitute white spelt flour, hard white wheat flour, or bread flour for the 2 1/2 cups of whole spelt flour to create an even lighter and fluffier loaf of whole grain bread. To give this recipe a crunch, consider adding walnuts. In this whole grain bread recipe we included the option for flaxseed because here at versagrain.com we are big proponents of incorporating flaxseed into your diet. Its high protein, fiber, and omega 3 fatty acids makes flaxseed a nutritional powerhouse your body can use to fight depression, cancer, and heart disease.

snookums - I usually split my ghee order between regular and cultured. Cultured ghee has a mild (tangy) fermented flavor, but not a whole lot of difference between it and regular. You would want to use cultured ghee (or cultured butter for that matter, if you make or purchase it) as a spread, not in baked goods, since heat destroys the "good" bacteria from being cultured. That's why I never heat-process homemade sauerkraut. I'll freeze it, but won't home-can it, to preserve the good bacteria. And you're right about the high price of Kerrygold butter. We just use less....to compensate for the higher price, but believe the health benefits are worth it (even on my $125/month food budget for 2 adults). TIP: If you are buttering pancakes/waffles, toast, etc., if you melt a small amount of butter first, apply it with a pastry brush, you'll use MUCH less than if you spread it with a knife. I buy less-expensive butter at Aldi for baking and often use a blend of coconut oil and butter in baked goods. Coconut oil is expensive, too, when you compare it to butter prices (although butter prices just went up a couple months ago). The nice thing about coconut oil is that you can use up to 25% less in many recipes, than the amount of fat it's being substituted for, and get the same results. I also blend natural peanut butter (purchased or homemade) 50/50 with softened coconut oil; keep it in a canning jar at room temperature and use it as a spread. Sometimes I'll add a little sweetener to the mix (coconut palm nectar, molasses, honey, golden syrup, maple syrup, sorghum syrup, all will work). If you get a sugar craving, slowly eat up to 1-T. of this mixture (or even plain coconut oil). I start with a teaspoonful and the craving will usually go away.

socks - Ground/milled - flaxseed made into a flour. I do my own using my coffee/spice *mill (hence the term "milled") like Bluebell66, while other appliances are called "grinders", but they essentially do the same thing - take the whole seed and break it apart into fine particles. I have other mills I can use to mill seeds - Porkert Seed Mill and Wonder Mill Deluxe, Jr., out of my bevy of mills. I teach classes about home milling - grains/seeds/beans/nuts. I would suggest milling/grinding any seeds fresh to get the optimal nutrients out of them. I use about 2-cups of ground/milled flax/chia seed each week and store it in the freezer. If I had to purchase commercially milled/ground seeds like flax or chia - I wouldn't use it at all because once the hard seed "coat" is broken, the natural oils are quickly oxidized (exposed to oxygen), which quickly turns those oils into a body-damaging free radical and the nutrients quickly degrade. The oil goes rancid - and rancid oils don't have to smell rancid to BE rancid. If they smell rancid, they have been so for quite some time. As always when it comes to milling - FRESH IS BEST!

Oh, Edie, I hear you! I'm getting better, thank goodness. It took a couple of days, but the enchiladas are in the oven. They're....different. I kept thinking of John Liu's refrigerator velcro. :) I'm so tired of cleaning the kitchen!! That's not supposed to be my job. :( The enchiladas are off the shelf (they sell tortillas in a pile on a shelf!) and kind of gummy flour. I was going to do '60's housewife enchiladas with a lot of packages, but it ended up just the tortillas and sauce, and it wasn't going to be the sauce. I roasted the jalapeños and shishitos, as well as half a red bell pepper and a few fronds of red curly kale, but I forgot to use the kale. The red bell pepper just got diced up. The hot peppers went into the Vita-Mix, seeds and all (not stems), with some good yoghurt, the end of some mascarpone that needed using, some Penzey's Bangkok Blend, which is a bunch of different peppers, cumin and coriander. It was really good! But not enough to enrobe the tortillas. Instead, I stirred it into the seared chicken, lemon rice, red pepper, and peas, and rolled them up with the TJ's sauce and fontina inside and out.. I forgot the onion. :) The only thing Mexican about this is the colors of the flag. :)