Sometimes I have “phases” in which I concentrate on a special topic while baking. At the moment it is whole grain. Maybe the very cold or dark winter is the reason why I am craving for grains, I do not know. But it is as it is and so I played a bit with the recipe I posted two weeks ago. The result is a beginner friendly bread which needs not so much planning as works without preferment. To still archive a balanced flavour I opted for a mixture of buttermilk and a tiny bit of balsamico. The amount of balsamico has to be well balanced, as to much can cause a unwelcome stingy tartness. But carefully dosed it creates a flavour with reminders of sourdough taste.
For the rest, I keep the parameters: enough time for kneading and proofing, so the whole grain flour can soak up all liquid its need. And for a little change in the palate I switched wheat with emmer flour. But if you have no emmer flour at hand, it can be baked with spelt flour all along, too.