Spelt Flour Bread Recipes

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SPELT BREAD



Spelt Bread image

This is my Grandad's recipe for bread, normally it calls for half white flour and half whole wheat flour, but as my son has a wheat allergy, I substituted both flours for Spelt flour. Spelt flour is an ancient grain and can be used in place of white flour. It can be found in most Health food stores. Enjoy! Editor's Note: Spelt is an ancient wheat that has recently been marketed as safe for wheat-allergic individuals. Wheat-allergic patients can react to spelt as they do to common wheat. Please consult with your health care provider to ensure spelt is appropriate for you.

Provided by Shannon 24

Categories     Yeast Breads

Time 50m

Yield 3 loaves

Number Of Ingredients 7

2 tablespoons yeast
3/4 cup warm water
2 2/3 cups warm water
1/4 cup honey
1 tablespoon salt
9 tablespoons oil
9 cups spelt flour

Steps:

  • In a cup, combine 3/4 cup of warm water, 1/4 cup of honey and 2 tbsp of yeast. Set aside.
  • In a large bowl, combine 2 2/3 cup of warm water, salt and oil.
  • Add half flour and yeast mixture.
  • Stir well.
  • Add remaining flour and knead for about 8 to 10 minutes.
  • Preheat oven to 200 degrees Fahrenheit (95C) and then turn off.
  • Grease an ovenproof bowl and place dough in it. Let rise in oven. Punch dough down.
  • Divide into three, place into three greased loaf pans, poke holes in loaves and let rise again.
  • Bake 425 degrees Fahrenheit (220C) for 20-25 minutes.

Nutrition Facts : Calories 472.6, Fat 41.4, SaturatedFat 5.4, Sodium 2338.8, Carbohydrate 26.6, Fiber 2.2, Sugar 23.2, Protein 3.3

PERFECT BREAD MACHINE SPELT BREAD



Perfect Bread Machine Spelt Bread image

My husband's quest to find a recipe which produces light, fluffy (rather than solid and dense) spelt bread from a bread machine has finally paid off. He did lots of experimenting, and this one has produced consistently good results. Update: can't see how to respond to the review which found the bread heavy, so responding here. If you definitely used WHITE spelt flour, not wholewheat, then it sounds as though perhaps different bread machines get different results? :-( However, there is one other possibility. Did you use fast action dried yeast, suitable for breadmakers? Or Dried active yeast which is for hand baking? We were using the former. The other thing my husband suggested trying, if you're using the correct flour and yeast, is to try upping the amount of yeast you're using, and see if that helps. You could also try upping the amount of water slightly, but try each solution separately first :-) My husband's number one rule, stemming from his scientific background :-) Hope one of these tips work, and not that it is the bread machine themselves (ours is a Panasonic SD255)

Provided by Chef UK

Categories     Yeast Breads

Time 4h5m

Yield 1 loaf of c12 slices, 12 serving(s)

Number Of Ingredients 7

2 cups white spelt flour
2 cups wholemeal spelt flour
2 1/2 teaspoons fast-rising active dry yeast (6g)
1 1/2 cups tepid water
1 teaspoon salt
2 tablespoons sugar
2 tablespoons vegetable oil

Steps:

  • Add water to bread machine, then oil, then flour, then salt, then sugar, then yeast.
  • Set on "Normal" setting (which is 4 hours), with small loaf and light crust settings.
  • NB: If you use wholegrain spelt rather than wholemeal, then reduce the yeast to 1.5 slightly rounded teaspoons (about 3.5g).

SPELT BREAD



Spelt Bread image

Light and fluffy, this spelt bread won't crumble when you slice or butter it! I had a difficult time finding a recipe that didn't taste like a cardboard brick or crumble when you sliced it. With much experimenting (25 pounds of flour later) this fabulous bread was born! It's so simple it's ridiculous! You won't even taste the vinegar in it!

Provided by jynx

Categories     Ingredients     Whole Grain Recipes     Spelt Recipes

Time 2h25m

Yield 10

Number Of Ingredients 7

1 (.25 ounce) package rapid-rise yeast
3 cups spelt flour
1 ½ tablespoons white sugar
1 teaspoon salt
1 cup warm water
2 tablespoons cooking oil
¾ teaspoon white vinegar

Steps:

  • Place yeast in the bowl of a stand mixer such as KitchenAid®. Add spelt flour, sugar, and salt, then add water, oil, and vinegar. Mix until ingredients form a dough that pulls away from the bowl.
  • Remove dough from the bowl and shape into a ball. Grease the mixer bowl and place the dough back inside. Flip dough once to make sure its well oiled on both sides. Cover and let rise in a warm place until almost doubled in size, about 45 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Gently transfer dough into a loaf pan and shape to fit; don't tear or punch the dough--this bursts the air bubbles in the bread and it will come out dense. Let rise until doubled in size, about 45 minutes.
  • Bake in the preheated oven until bread is done and the pan makes a hollow sound when you tap on the side, about 30 minutes. Remove from the oven and let cool in the pan for 10 minutes before slicing.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 27.3 g, Fat 3.4 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 0.4 g, Sodium 234.8 mg, Sugar 3.1 g

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