Spelt Bread
3½ cups spelt flour
340ml water (White) - 360 ml water (Wholemeal)
1½ tspns Yeast
2 tsp Salt
1½ tbs milk powder (optional)
2 tsp Sugar
1 tsp Bread Improver (optional)
1 tbs oil
Place all ingredients in the machine. Bake on basic setting or quick bake setting. The gluten in spelt does not like as much kneading as wheat and if over kneaded will not rise as well.
Spelt Flour
Spelt (triticum spelta) is an ancient grain dating back 6000 years.
It is thought to have originated in Iran and is unhybridised or modernized and has retained much of its original character. It retains a sturdy husk which remains with the kernels as opposed to modern wheat varieties which have been bred to lose their husks when harvested. Spelt is stored and shipped with the husk intact. The husk is removed just before milling. This enhances the retention of nutrients and improves freshness. Spelt fell out of favour due to the extra cost of dehulling but is now enjoying a world wide revival due to its nutritional and health properties.
Spelt is known as Dinkel in German and Farro in Italian cooking.
Spelt has a sweeter and nuttier flavour, is easily digestible and has a higher protein content than wheat and it makes a flour ideal for all types of bread, pizza bases, cakes, biscuits, pikelets, pancakes and pastries.
Spelt flour is an excellent substitute for wheat flour in all your cooking and baking.