The days have been warm and the nights cool, which I’m told are just the right conditions for tapping maple trees. We’ve had fun in the past going out to Rebel Farms in Osseo during maple season to learn about the process, see the setup, and sample syrup in its various stages. I’ll tell you, a cup of steaming sap that’s on its way to syrup is such a memorable delight!
This week I’m working with Suzie at Rebel Farms to bring you an absolutely wonderful (and healthy!) bread: 100% spelt sourdough loaf with maple syrup. Spelt is an ancient grain that is high in fiber and has higher levels of essential vitamins and minerals than other grains. It can help to regulate blood sugar and aid in digestive health. Since I’m milling the spelt myself, all of those nutrients and minerals go right into your bread! Add that to the minerals (yes, minerals!!) in maple syrup, plus natural fermentation, and you have a bread that you can feel very, very good about eating. The good news is, it won’t taste like eating healthy bread! The maple syrup from Rebel Farms is the best I’ve had and adds such wonderful flavor to this loaf. This one is in pan loaf form, so it will slice nicely into toast or sandwiches
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Always available is my house sourdough loaf. This crusty loaf is a staple at our house (hence the name!) and is the bread I make most often. It really is our daily bread! I use a blend of grains that I mill just before mixing, and I love the flavors that each brings. The process from preparing the starter to finishing the bake takes about 36 hours. That long time is part of what gives these loaves their wonderful flavor – not really sour, just delicious.