Since I'm still very much in love with my new grain mill I made spelt bread today. I only put the grain through the mill once, so it has much more texture than it would otherwise.
450g spelt, finely ground
2 cups warm water
1 packet (7g) active dry yeast
1 tsp. salt
2 Tbsp. canola oil
about 2 cups white bread flour
While I ground the spelt, I proofed the yeast. Obviously, you could do this with commercially ground whole-spelt flour as well. Add the water and yeast to the spelt and mix well into a very wet dough. Let sit 20 minutes. Add salt, oil, and a cup of flour. Stir as long as you can, then turn out and start kneading. Knead about 12-15 minutes, adding flour as needed. Oil the ball of dough, put it into a clean bowl, cover, and let rise until double.
I made three separate things with this batch: pizza (1/4 of the dough), sesame sandwich rolls (1/4 of the dough), and a loaf of bread (1/2 of the dough) that is my first attempt at recreating a lovely buckwheat-studded spelt loaf I used to buy all the time in Germany.
Pizza! With a pesto-olive-oil base (no tomato), FYH mozzarella, mushrooms, broccoli, and oil-cured olives. Baked about 10 minutes at 500F. Made one thin-crust pie about 10" in diameter.
Rolls! Baked about 10 minutes at 500F. Sliced when cool, then put in the freezer until I need a sandwich roll. A quarter of the dough made just these three.
Bread! Baked 10 minutes at 500F, then 20-30 minutes longer at 350. And yes, all the buckwheat does just fall off when you cut it. I think I'll try glueing it on there with a flax wash next time.