The Fresh Loaf

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Wholemeal Spelt......... super light and fluffy :)

chockswahay's picture
chockswahay

Wholemeal Spelt......... super light and fluffy :)

Last night I made a little Spelt loaf.......... it was SO good that I repeated it again this morning.

I used the Patrick Ryan method.......... but altered the handling times a little :)

This is simply the lightest and tastiest Wholemeal Spelt loaf I have ever made!

Here are my notes if you fancy a go:

(Sorry for the text layout, I uploaded this from my iPhone 

Baby Spelt loaf

 200g Wholemeal Spelt.130g water.2g yeast mixed with 5g water.4g salt mixed with 2g water.5g butter.5g honey. Add water @ 60c to flour, mix and autolyse for 15 mins. Add yeast to water @ 40c max and stir. After autolyse add yeast and mix in bowl, then butter and mix then honey and mix then salt and mix. Mix and knead with knuckles (*) for 3 mins then stand covered for 10 mins. Then knead for 1 min and stand for another 10 mins. Knead for another min and stand for 10 mins.  Knead for 1 min then shape into round and prove at room temp until double (45 to 60 mins). Knock back gently and shape into round and bench rest for 15 mins. Pre shape to suit (I used small tin) then into buttered and rice floured tin and prove until nearly double for about 45 mins.  Turn oven on now to 235 to preheat for this time. Have a metal vessel in oven at same time then as bread put into oven add boiling water to the vessel to create steamy oven. Bake for 15 mins then remove steam vessel, lower heat to 180 and bake for further 10 mins.     (*) meaning push away from centre with back of fingers then pull back to centre, this is almost folding but still a good knead with knuckles when pushing out from centre of bowl.  Made using Patrick Ryan method and baked in tin for 15 mins at 235 with steam then 10 at 180 without. I used Shipton Mill Canadian Spelt. Fantastic ???
chockswahay's picture
chockswahay

I’m just reading this on my phone..... it has gone a bit nuts and deleted all paragraph spacing etc........but hopefully you get the idea 

:)

Mini Oven's picture
Mini Oven

Congratulations!  

I keep telling folks they don't have to make bricks and can have wonderful light loaves that taste so good!   

Well done!   Got any crumb shots?

chockswahay's picture
chockswahay

I’m still trying to do this on my phone, hopefully one of the photos will appear ?

chockswahay's picture
chockswahay

albacore's picture
albacore

Nice looking loaf!  Just to clarify, is the yeast type used fresh or instant or active?

Lance

chockswahay's picture
chockswahay

i know there is no need to pre mix it with water but I just thought it might help ;)

gillpugh's picture
gillpugh

I love spelt, but I've only ever used it as a percent of the finished loaf, usually only 30%. I'll have a try this one.