Whipped Spelt Bread Recipe | Barbara Bakes (2024)

FAQs

Why is my spelt bread so dry? ›

You will have to pay careful attention to how much water you use when you bake with spelt. Too much water will make the dough sticky and weak. On the other hand, too little water will make it dry and dense. We recommend you reduce the amount of water by 25% compared with what you would use for wheat flour.

Spelt contains less of the gliaden protein and hence exhibits a more delicate gluten structure when mixed with water, which means spelt bread doesn't rise as much and is more dense than regular bread.

The grain hasn't been crossed with any other species of wheat, making it purer than most modern wheat. In whole-grain form, it provides more essential amino acids, vitamins, and minerals. Many believe spelt to be a healthier alternative to conventional wheat.

You'll get very similar results as baking with all-purpose flour but spelt adds more oomph—I want to say body. A little bit more texture, but also a little bit more dimension to your baking.”

Cons of spelt:

“low” content of fibers – even though the amount of soluble fiber is the same with both versions of whole grains in spelt and wheat (and so is the glycemic index), wheat contains 15% of dietary fiber and more insoluble fibers. Spelt, for its part, contains “only” around 10% of dietary fiber.

How much yeast would you use for 4 cps of spelt flour? 4 cups of flour is approximately a bit more than a half kilo. For one kilo (about 2.2 lbs.) I would use for wheat, a tablespoon of dry yeast, for Spelt I would do a bit less, about 2 teaspoons plus another 1/4 teaspoon.

But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.

Spelt flour can add a naturally nutty, wheat flavour to your baking. Spelt naturally proves and rises more quickly than conventional wheat flour, so bake it as soon as it has doubled in size after its second proving.

Spelt flour comes as plain flour therefore you need to make it into Self Raising Flour as required. – Add 2 teaspoons Baking Powder per 150 grams. – Add 1 teaspoons Baking Powder per 75 grams. – Always sift the flour twice to distribute the Baking Powder thoroughly.

The vitamins and minerals in spelt flour help to boost the immune system and reduce inflammation. Iron, for example, is closely linked to the immune system, according to research published in the Journal of Neural Transmission.

Can diabetics eat spelt bread? ›

It also has a glycemic index of around 60, which is considered moderate, not low. Still, as a whole grain, spelt is an especially good choice for people with type 2 diabetes. According to a 2020 study, people who ate less processed whole grain foods improved their blood sugar levels in just 2 weeks.

As a rule of thumb, I'd say, that for the spelt and wheat flour that I had used in this experiment, spelt behaves like a wheat flour dough with 5% less hydration than the spelt one. For instance, a 75% spelt flour behaves like a 70% wheat flour dough.

Spelt Flour

With a protein content of 12- to 13-percent, spelt is closest to all-purpose in protein content, making it a delicious (and whole grain!) substitute that can easily be swapped cup for cup. Keep an eye on the consistency of the final dough or batter: It may be dry and need more moisture.

It's perfect for baking, creating delicious cakes, pastry, flatbreads, pizza bases and of course bread. Do you know that by adding baking powder you can make your own spelt self-raising flour? Simply add 2 teaspoons of baking powder to 150g of spelt flour.

Spelt flour can be used for everything baking or cooking related and is often used as an alternative for all purpose flour or whole wheat flour! Spelt flour is perfect for baking bread, cookies, muffins, and waffles.

Add moisture.

Brush or spritz water all over the bread. Use more if the loaf is very dry and/or has a thick crust. Use less if the loaf has a thin crust or just needs a little pick-me-up.

Spelt bread dough comes together quickly and becomes pliable with the minimal kneading method described below. The end result has a nutty flavour and springy open texture. I usually double the quantity and make two loaves so one can be stored in the freezer as a stand by.