We’ve gathered various information about spelt bread from throughout our site and posted it below. Hopefully this inspires and helps you make some home made bread soon! Look for similar posts on other types of bread, too.
Baking with whole grain flour often requires some experimentation. To achieve the desired effect when baking with spelt flour, you may need to slightly increase the amount of flour. Use our recipes as starting guides until you find the right balance.
Compared to standard wheat flour, spelt flour is higher in protein and has fewer calories. Spelt is also more easily digested than standard wheat flour. It is an excellent source of vitamin B2, niacin, manganese, phosphorus, copper, protein and fiber.Spelt is also a good source of magnesium (61mg per serving), iron (2mg), phosphorus (180mg), zinc (1.48mg), thiamin (.164mg) and niacin (3mg).
- 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 (adjust quantity by the look and feel of the dough)
- Freshly mill spelt grain into flour (1 cup grain = 1.5 cups flour) using the Lee Household Flour Mill.
- 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.