A Slow-Rise Bread with an Unusual Local Grain | WCAI

A Slow-Rise Bread with an Unusual Local Grain

Apr 4, 2013

Credit Elspeth Hay

Spelt is an ancient grain—a hybrid of regular bread wheat and another wheat variety called farro or emmer. On the Local Food Report, Elspeth Hay talks with Ed Miller of Wellfleet about a slow-rise spelt bread made with locally grown grain. 

Read more on Elspeth's blog, Diary of a Locavore.