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The wellness world warmly adopted spelt and spoke about it in exaggeration online and in magazines in Israel and around the world. In this article we will present the advantages and disadvantages of spelt flour and bread and I will compare it to wheat in order to see what the fuss is about. The widespread argument that spelt is a kind of wheat is true. Genetically, there is a large similarity between spelt and wheat, and therefore they share some characteristics.
What does spelt look like? In the picture at the top that we took, you can see the hard spelt shell. There are fewer diseases and pests that can penetrate that hull, so the spelt requires much less pest control. So we have cleaner grain from pollutants which are difficult to penetrate the shell , from toxic pesticides, and from different pests that find their way into the growing spelt. Almost all the spelt carbohydrates are found inside and are a part of the endosperm, similar to the wheat endosperm.
Regarding the calories energy , studies show that the difference with carbs, starch, and simple sugars between the two species wheat and spelt , is pretty small. There are comprehensive studies for exploring the difference between spelt and wheat and we are going to review the main positive and negative differences:.
The following points may cause you to think twice before you pour a drop of water on your spelt flour:. Does it have any benefits? If the taste and baking quality is the top priority for you, use more wheat flour than spelt flour while you bake.
But if health and nutrition are the most important considerations for you, even if you have light gluten intolerance, think more about whole spelt while you make your bread.
Spelt and wheat flour are a great combination for getting a beautiful, full of aroma and flavor bread. You can enjoy all of this while still receiving the added nutrition of whole grain versions of both flours. Even with those inferior baking qualities of spelt you can find a great spelt recipe that will help you make your beautiful loaf.
I bake wholemeal spelt bread because I enjoy the taste. It takes me 15 minutes to use 1 kg flour with 1 Lt water to make two loaves. I then wait 40 minutes for it to rise and then bake for 40 minutes. I am 85 and do this easy job every 7 to 10 days. Sounds great and so wonderfull that you share how easy it is to make healthy bread. I make sourdough bread using spelt: flour , water, starter. I am 76 and have been making sourdough for over 35 years. I am sorry that I did not give all of the ingredients for my lovely loaves.
I am learning all the time. Spelt Loaves with Multigrain Soaker. Spelt Loaves with Pecans and Raisins. Spelt Bread with Pecans and Raisins is a sweet and nutty flavored bread that contains no added sugar, just sweetness from the raisins.
Spelt and Whole Wheat Bread. Spelt Sourdough. Sprouted Spelt Bread. Sprouted Spelt Bread is made with sprouted spelt grains and spelt flour. A whimsical bread from Rod in Dallas made with Spelt, Teff, and bread flours, cocoa powder, and some dark raisins and walnuts thrown in for good measure. Whipped Bread. This bread is similar to Italian Ciabatta, but rather than being shaped like a slipper, it is twisted.
Whole Grain Spelt Levain. This Spelt Levain Loaf is made completely with whole grain spelt flour. Do you enjoy baking a special spelt bread? Southwestern Mini-Mounds An adaptation of the Mini-Mounds of Ruis bread recipe , substituting spelt flour and southwestern spices but maintaining quick bread convenience. All …. Filabuster Bread Upon retirement, Buster finally shared the endurance secret of his serial dissertations at the podium: a generous breakfast slice of this nutritious, organic ….
Spelteze Rolls Spelt flour and simple preparation combine to produce a mild-tasting, medium-rise loaf, but this dough is even better for baking rolls and bread strips ….
With …. I also make my own spelt bagels. I alsomabe a bread slicing guide so I get nice uniform slices for sandwiches. I recently tried making the recipe on your site for Multigrain Spelt with soaker.
Unfortunately, I had a few problems along the way and I was hoping to get some more input from you. My pate fermente was very dry looking but not to the point of being crumbly. The complete dough was very slightly tacky but the rise collapsed int he center of the top when I removed it from proofing oven to preheat oven to temp and it never recovered.
The finished loaf was very dense with an extremely hard crust. The bread is not dry inside but would be better suited to hearty stew than sandwiches. The flavor was great! Thank you! First of all, from your description, it sounds like the loaf was overproofed. When a loaf falls in on itself, that is typically a sign that the loaf has been overproofed. It rises too high and then falls in on itself due to the weight. See if reducing the proofing time or the proofing temperature helps.
Was it dry before or after letting it rest overnight? Thanks for the tips! I made it again today and this time it came out perfect!
I spooned the flour this time and added just a bit more water. I also mixed for only 4 minutes total. Fabulous recipe! Thank you. I have found recently that, as you mentioned above, I am able to tolerate spelt — yay! I have three quick questions please:. Any tips to look for when purchasing spelt flour?
Spelt also requires a shorter mixing time due to the fragile proteins and can get overproofed easily. If you are buying flour from a bulk bin, it is most likely whole grain. The type of bread you want to make will determine whether you would use AP or whole wheat spelt flour. If you want a lighter bread, then you would use the AP flour or use whole grain flour and sift out a portion of the bran to make it lighter. Try to buy organic whenever possible.
Welcome back to the wonderful world of bread baking! Not all of the spelt recipes are listed on this page so you might want to do a search on spelt.
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