wholegrain spelt flour

[Andrew]

I have purchased some wholegrain spelt flour. my bread recipes do not mention this type of flour, has anyone got any options to share?

 

[Vicsetter]

Spelt naturally proves and rises more quickly than conventional wheat flour, so bake it as soon as it has doubled in size. The flavour is delicious.

Do a google search for spelt flour bread recipe.

 

[grufflybear]

I am a passionate user of spelt flour, it has lower gluten and I find it much easier to digest, it has a delicious flavour.

It is easy to make bread with... 350 grms flour, 7 grm packet of dry easy bake yeast, about 5 grms salt, and 300-350 mls warm water. The gluten behaves differently to regular bread so the dough seems a little wetter.

The simplest way is to make Roman style old fashioned bread, mix the dry ingredients, then stir in the warm water and keep stirring it for about 10 minutes until if forms a dough ball. Put it straight into a lightly greased tin and leave it to rise somewhere warm until about double in size, takes and hour or so. Then just bake it for about 55 mins in 175 fan oven. Makes a rather crumpet like texture. I rather like the rough texture this has, you can refine it by kneading the dough as with ordinary flour. Also rather nice if your stir in about 50 grms of sunflower seed kernels.


You can reduce the water a little and add some olive oil instead, can also add a little salt, and a teaspoon of sugar would help activate the yeast but you don't need it; Sugar or honey is in most recipes but for obvious reason I always leave out added refined sugar from everything possible.

Link to picture of one of my own better efforts... finer texture from kneading it briefly after intial proving...:-

http://gyllenship.blogspot.com/2011/08/creating-in-kitchen.html

The only problem is resisting the temptation to each too much of it !

 

[Andrew]

I like the pix of your bread

thank you I like the look of your bread = as fo the comment on eating it
i guess i will have to take care- other wise to much of it will not get to cool down,

I am a passionate user of spelt flour, it has lower gluten and I find it much easier to digest, it has a delicious flavour.

It is easy to make bread with... 350 grms flour, 7 grm packet of dry easy bake yeast, about 5 grms salt, and 300-350 mls warm water. The gluten behaves differently to regular bread so the dough seems a little wetter.

The simplest way is to make Roman style old fashioned bread, mix the dry ingredients, then stir in the warm water and keep stirring it for about 10 minutes until if forms a dough ball. Put it straight into a lightly greased tin and leave it to rise somewhere warm until about double in size, takes and hour or so. Then just bake it for about 55 mins in 175 fan oven. Makes a rather crumpet like texture. I rather like the rough texture this has, you can refine it by kneading the dough as with ordinary flour. Also rather nice if your stir in about 50 grms of sunflower seed kernels.


You can reduce the water a little and add some olive oil instead, can also add a little salt, and a teaspoon of sugar would help activate the yeast but you don't need it; Sugar or honey is in most recipes but for obvious reason I always leave out added refined sugar from everything possible.

Link to picture of one of my own better efforts... finer texture from kneading it briefly after intial proving...:-

http://gyllenship.blogspot.com/2011/08/creating-in-kitchen.html

The only problem is resisting the temptation to each too much of it !

 

[Andrew]

Bread shop

Hi I found a Bread shop in London (chiswick area I think) which only provides Spelt flour products, look at the prices 3.50 for a small loaf.