 Submitted by KipperCat on July 17, 2007 - 6:26pm
Helend - DH is bringing home some wholemeal spelt flour tonight. I had planned to start a loaf of 100% WW tonight, but may try the spelt instead. I've read that it absorbs less water than whole wheat. Anything else I should know? I usually add an acid to my whole wheat bread. Should I do this with the spelt as well? And lastly, any thoughts on whether I should use all spelt or try a blend (about 50/50) of whole spelt and whole wheat?
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Kippercat - spelt recipe
Hi Kippercat
I would go with your usual recipe but replace all the flour with spelt (add a little extra if it is too sloppy). That way you can benchmark the result against your ususal expectation/experience and then assess.
Good luck!
Helen
Thanks! I'll let you know
Thanks! I'll let you know how it turns out.