This recipe makes a really flavourful brown loaf with a crispy crust. The mixture of flours complement each other giving an ‘airy’ texture and full flavour. I have called it ‘Legionnaire bread‘ as the Roman Legions baked with spelt flour. I very much like this bread.
Made it healthier. I used strong wholemeal bread flour instead of white bread flour and baked the bread by hand. I kneaded for a few (10-ish) minutes, allowed to rise until double, which only took about 20 minutes, plopped it into a loaf tin, and let it rise for a further 15 minutes while preheating the oven. I baked it at 175 for around 30 minutes. Also, I didn't use all the water, and I subbed honey for the sugar, mixed it into the water, which I mixed, slowly, into the dry ingredients, by hand. - 14 Mar 2011
Absolutely amazing bread. Soft, flavourful, chewy and delicious. Make this bread right now. Seriously, go do it. Stop reading and bake some Legionnaire bread. - 14 Mar 2011
What a really excellent loaf, those lucky Legionnaires - 20 Nov 2010