Bluebird grain was at our farmers market this week and I decided to splurge on a bag of their wonderful Emmer flour. I was so excited I baked these throw together loaves. The sales girl kept telling me the flour would make heavy bread. I told her I am a baker so I would add some gluten. She looked slightly offended that I would adulterate her flour with foreign ingredients. All of her talk of low gluten had me too concerned I think because I compensated with 1/4 cup of gluten. A bit too much since the dough became stiff almost without kneading. I left the hydration high since I figured the extra gluten would allow it and I wasn’t doing an overnight bread. It was probably 70% emmer 30% all purpose unbleached.
I can’t do the flavor of this flour justice with words. It has a delightful earthiness without a hint of the bitterness of most whole grain flour. That may be due to Bluebirds commitment to freshness. The sales girl told me it had been ground only two days before I bought it. This is a really great product. The only caveat is the price. My SO keeps joking that she has the most expensive loaves of bread in the world.