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Spelt grain turned hard by baking?
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So I baked an otherwise very satisfying whole grain wheat/rye/rye starter bread and mixed a lot of spelt grain into the dough. The spelt had boiling water poured over it and soaked for about 10 hours. The the dough was mixed and prodded in the fridge for 12 hours.
The grain inside is soft just like I wanted but some of it that ended up near or on the crust is hard and somewhat unpleasant.
Any ideas how to keep this grains soft during baking?
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