Bread not Bread >.<

This round my assignment for sensory analysis of food is about ancient grains.

Wheat has been used as a staple food source since the Stone Age (ca. 6700 B.C) and cultivated from around 5000 B.C. Modern wheat varieties have evolved by differentiation of genome compositions from three ancestral grains and by mostly crossing with wild wheat grasses.


In the year of 2007, there is a increasing trend where new products containing ancient grains is being introduced to the society. Nowadays, the societies are more concerned about the diet in relationship with the health issues. Many studies have shown health benefits of consuming ancient grains to the body especially cardiovascular diseases and alternative options for people who allergies to wheat. Therefore, as ancient grains products are being introduced in the market have attracted more health conscious consumer to purchase the products. Besides that, there are some people who like to experience new items tends to buy the product to explore new flavour and taste which never consume before.

For this assignment, I have to purchase one of the grains to prepare some bread,pasta, cakes, biscuits or other products. Therefore, I have decided to use spelt as the ingredient to make bread.Spelt has a scientific name known as Triticum spelta


For the 1st attempt, I follow the recipes without using yeast to make bread. The outcome of the bread, its texture like "kuih". I think because the recipes which I followed is very watery and it is a batter instead of forming a dough. As the second attempt, I have included yeast to proof the bread. At least, the result where the texture is similar like bread. When it freshly baked from oven, it was crispy for the crust and nice to consume but turn out a disaster after cooling. I would say that it was similar like stone and I having difficulty to cut into slices. >.< I have no idea why the bread become hard for the outer layer. Is it because of types of flour used for making bread ??!! Anyone know how to make bread can give some advices?? Haha...

Experiment 1
Experiment 2