The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spelt bread

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Dave W's picture
Dave W

Spelt bread

Anyone got a good spelt bread recipe they'd like to share?

Cheers

Dave W

RFMonaco's picture
RFMonaco
Kuret's picture
Kuret

This is a really long topic called the spelt bake off wich cointains lots of good information regarding how to make spelt sourdoughs.

Tips are: Less kneading and less water I think. Or was it more water? Check the topic! its very interesting.

 

http://sourdough.com/forum/topic/1049 

sannimiti's picture
sannimiti

because i like its flavor better than whole wheat so i'd suggest substituting it for all or part of the whole wheat flour in a recipe you like. you can also do this: make a rustic bread recipe (my fav lately is j. hamelmanns rustic bread which is posted here), using 40% spelt flour in the mix, when the dough has risen gently!!! deflate and scale into 90 gr pieces. best thing is, you roughly shape it into a rectangle and cut into strips, somewhat like ciabatta making. gently roll a bit to make the pieces longer, looking like small baguettes but don't care for them looking good (remember ciabatta). you can top them with pumpking seeds. let rise until really well risen. bake at 230°C, for about 20 minutes. that makes "seelen" - meaning souls in german, a south-german specialty. sorry the directions are so rough but that'S what i learned from a professional baker where i order my ingredients. hope that helps, goodday, sanni

Dave W's picture
Dave W

Thanks for the tips folks, i'll try a few of them at a later date, I settled for Richard Bertinets spelt recipe in his "Crust" book, and it turned out pretty good !.In spite of not having enough spelt flour and putting to much water in as well. So it ended up quite a wet dough so put it into two tins.

Cheers

Dave W

on with the next loaf!