The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Memo's Method with Spelt

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ehanner

Memo's Method with Spelt

I made a little detour from my trip with Columbia and thought I would try the method presented by Zolablue as Memo's Brown Bread using Spelt flour in combination with KA AP. I started by deciding to use a 50/50 blend of Spelt/AP flours and all of the ingredients called for in ZB's recreation of her grandmothers recipe. I did make on minor change in that I swapped the Crisco for butter. While putting together dough, it was very sloppy so I started adding more Spelt until it started looking like it might be a medium to slack consistency. I was planning on baking this in a pan so a little slack was ok but I added flour while kneading until it wasn't absolutely sticking to the counter after every time I stopped kneading for 5 seconds. At the very end I added a 1/2 Cup of AP and that was enough. In total I used an additional 2-1/2 cups (2-spelt &1/2 AP) past the formula provided by ZB. I knew from making Memo's with Graham WW that it was going to take quite a bit more additional flour, this time I wanted to document how much.

Here is the list on ingredients

  • 1/4 C warm water
  • 1 envelope Active Dry Yeast (2-1/4teaspoons)
  • 2-1/2 C Potato water luke warm
  • 1 Tblsp salt
  • 3 Tblsp Sugar
  • 1/4 C shortening (butter)
  • 2-1/2 C KA AP flour (if I had first clear I would have used it here)
  • 2-1/2 C Spelt flour
  • Additional 2-1/2 C spelt & AP flour to medium consistency

Method:

  • Mix yeast & warm water and set aside
  • Peel and thinly slice small potato and boil in 4C water for 15 minutes. Mash potato in water and simmer until potato is mush (5 min)
  • Pour hot potato water into bowl with butter, salt & sugar and mix let cool to below 105 F.
  • Add yeast mix to water/butter/salt/sugar mix and stir
  • Add 1/2 flour to water mixture and stir thin batter. Add remainder flour and beat by hand or machine.
  • Add additional 2+ C flour to obtain a workable dough and rest for 1/2 hour or more.
  • Fold and knead to develop gluten as necessary adding flour if needed.
  • Place in large oiled bow, cover and let rise for 1-1/2 hours until doubled.
  • Turn onto board, divide into two and ball up, rest for 10 minutes and then form into pans. Cover & let rise for 1-1/2 hours or proof over loaf pans. I did this in coldish oven with light on and a boiling cup of water in oven for 30 minutes.
  • Remove water, slash and turn oven on 350 F for 45 minutes. Rotate at 15 minutes remaining for even baking.
  • Remove from pans and cool on rack.

I did this experiment because I am trying to find interesting ways to use Spelt. I have heard that spelt may be a better flour for diabetics and people who have trouble digesting wheat based breads. While this is a 40% AP blend, it is a step in the right direction I believe. The bread is delicious and as you can see will make a very nice sandwich loaf. It is soft and my daughter who knew not of the ingredients said it was a little sweet. I think the 3 T of sugar could be reduced to 2 and it would be fine. I can't say there is a Spelty like nutty after taste that I noticed in my Columbia mix but it is a good bread that I will make again.

Eric

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zolablue

Gosh, I have been working my patootie off the past couple days and have not even turned on my computer!  I'm so glad I saw this.  You are so sweet to try this recipe again using spelt. 

Your loaves look awesome!  How does the flavor of the spelt compare to the graham?  I love the graham flour because it has that special sweetness to it.  I really must get this spelt ordered.  I've been dragging my feet and now am going out of town again for a couple days so hopefully when I return I will get 'er done! :o)

Eric, I have to say that I bake bread weekly for my neighbors and often several times a week but once I shared Memo's brown bread I now have one neighbor in particular that thinks it is simply his favorite.  I love that you experimented with the recipe.  Thanks for posting.