A SUCCESSFUL FAILURE

 

This is my second attempt to bake bread in the crock pot.  At the same time I was trying to get away from the white bread thing, thinking that Bill might be allergic to wheat.  The first attempt was a gluten free bread mix.  My mistake on that attempt was that the setting on the crock pot was on Warm instead of High.  Well, the yeast really worked -- gooey, sticky up and over the sides of the pan.  When I realized my error, I scooped it all up and plunked it back into the pan and turned the setting to High.  The loaf baked, tasted good but was a galumpy, funny looking loaf.  Forgot to take pics.

This time around I did the scratch thing with spelt four.  Yes, I know, spelt has gluten but some people can tolerate it.  This was my first experience with spelt flour.  My first mistake here was that I was proofing the starter and forgot to add in the yeast.  Once the yeast was in, it bubbled up and I was able to make a decent looking loaf.

 Here is is going into the crock pot -- on High this time.




 
 

 
 
 
An hour later and it is rising well.

Two hours later and it hasn't risen any more at all and the top is beginning to crack.  I'm thinking that this has to be the spelt flour and not the crock pot.  But I am open to whatever happens.

Three and a half hours and it seems done.  Not a spectacular looking loaf even on the inside.  Pretty dense.  I haven't tasted it yet so don't know how that will be.  It will probably make great croutons or snack toasts.


I am out to lunch on spelt. I am delighted that I can bake one loaf efficiently in the crock pot.  I wouldn't have known about this except for reading about it in "Make It Fast, Cook It Slow" by Stephanie O'Dea.  I am anxious to get another of the gluten-free mixes and see how that does.  Maybe next week.