I call this one Scorch Trials.
It is a 100% wholegrain spelt sourdough pan loaf with walnuts (recipe from Josey Baker Bread).
I mixed the leaven on Friday evening, and Saturday morning, when I needed to toast the walnuts, the oven would not start. Toasted the nuts on the bbq, and decided if the oven continued to misbehave, I'd bake the bread on the grill too.
All attempts to resurrect the oven failed, so I preheated the grill and lay the bread inside with some trepidation.
About 30-35 mins into the bake, the gas in the propane tank of the bbq ran out, and I watched as the temp indicator started its slow descent towards zero. A few choice words were uttered.
So I started the broiler (oddly, the broiler function of the oven was still working), and basically pre-heated the oven with it.
I put the bread on the lowest rack, broiler on low, but after about 10 mins, the top was so scorched that I decided to end this crazy-a** experiment, whether the bread was baked through or not.
It is a delicious loaf, the crumb is spongy and tender, with just a bit of sour when you first bite into it. I love whole grains! Spelt (wholegrain) makes such an interesting dough to work with, stretchy and obedient. I will be making this one again.
