The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

why are bakers always adding honey to spelt bread

mutantspace's picture
mutantspace

why are bakers always adding honey to spelt bread

I love spelt and have white and wholemeal at home. I usually use it mixed with rye or wholemeal when making bread but this week thought id make as spelt sourdough. I was going to use white 75% white bread flour and 25% white spelt but after much online surfing have found that alot of bakers love adding honey to spelt. Now i love honey but is this addition because people like sweet bread or is it intrinsically linked to spelt. I make a porridge and multiseed bread with honey and its lovely but am going to try it without the sugar and see whats nicer...has anyone any thought on the matter of sweetness. I understand a little extra sugar can help with the rise but it honey really there to sate sweet teeth?

On the subject of my upcoming spelt sourdough. four questions:

1. should i cut down autolyse time due to the extensibility of  spelt?

2. should i mix the white and wholemeal spelt?

3. Should i up the percentages in the bread? 

4. I love seeds  - does spelt have a natural partner? 

thanks alot

drogon's picture
drogon

I make a honey & spelt loaf mostly because it's a traditional thing to make - also it does seem to take the edge of what can be a marginally "earthy" or bitter taste to a pure spelt loaf... Honey added at about 1.5% total flour weight.

1 - no idea. I don't autolyse - I let them ferment slowly overnight.

2 - I mix white (ish) and wholegrain spelt - about 40% whole to 60% white (starter is white spelt)

3 - 20% starter here.

4 - sunflower seems traditional with other bakers in my area.. (I don't add them - it's expensive enough as it is!)

-Gordon

mutantspace's picture
mutantspace

thanks for that Gordon i had no idea it was traditional - i might do the mix of whole and white as i have both and yes seeds are expensive but im relatively new to bread so am enjoying playing around.... 

Elsasquerino's picture
Elsasquerino

You could try this one I came up with.

http://www.thefreshloaf.com/node/51377/elsasquerinos-spelt-milled 

As I mentioned though it may have been luck that it tastes so good. I keep meaning to make it again as I really enjoyed it. I added the yeast solely from impatience and fear but I'm sure with a longer ferment and rise it wouldn't have been necessary. Do let us know how you get on whatever recipe you end up going with.

mutantspace's picture
mutantspace

thats great Elsasquerino  - it looks good and ill give it a go...i have a long list of recipes to get through and even more processes to get the hang of but as long as im learning all is good. - ill report back on my spelt sourdough shortly - is your mixed spelt a mix of wholemeal and white?

Elsasquerino's picture
Elsasquerino

50/50 mix it worked really well for me, forgive me if it flops though --

mutantspace's picture
mutantspace

your photos look great - i can only hope to get a great loaf :)