The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spelt Bread Recipe Subsitution

Autumn15's picture

Spelt Bread Recipe Subsitution

So, lately I've been trying to make Spelt Bread. They've all tasted great but the rise has been sub-par every time. I've finally found a recipe that looks like it has a great rise (Recipe link: Here's the recipe

1 cup lukewarm water

1 egg – room temperature

1 tablespoon bread machine yeast -sprinkle over water

2 tablespoons cane sugar (or brown sugar)

1 tablespoon molasses

2 tablespoons honey

1/4 cup quick oats

3 tablespoons becel margarine or butter

2 teaspoons sea salt


But I'm wondering, since this is a Canadian recipe, and Canadian flours tend to have a much higher rise, if I will have the same results if I follow the recipe exactly. 

Also, if I reduce the amount of sweetener (as this recipe has a whopping 5 tbsp sugar and this isn't a sweet bread) and changed the egg to 1/4 cup egg substitute (that's all I have right now in the house), will the recipe still create a high rise?

Autumn15's picture

Could xanthum gum possibly help (with the substitutions)?

CAphyl's picture

Be careful with xanthum gum.  Even small quantities can cause a real gumminess in the bread.  I would look for another alternative.  Best,  Phyllis

pmccool's picture

makes it a bit difficult to offer advice.  First guess, no, you probably won't see as much of a rise if your flours have a lower gluten content than the flours in the recipe.  Which leads to a question: if the finished bread has a pleasing texture and flavor, does it have to reach a certain height to be called a success?  The answer depends on your criteria.

Regarding the sweeteners, how about experimenting with retaining the honey and molasses (primarily for flavor) and dropping the cane sugar?  That should cut the sweetness quite a bit without having a material effect on the finished bread.


Autumn15's picture

Sorry about that, I forgot to include that the recipe calls for four cups white spelt flour, which is the only kind I have