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Submitted by KipperCat on July 17, 2007 - 6:26pm.

for Helend - 1st wholemeal spelt loaf


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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Submitted by helend on July 18, 2007 - 7:44am.

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 


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Submitted by KipperCat on July 18, 2007 - 11:33am.

Thanks! I'll let you know

Thanks! I'll let you know how it turns out.


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