HGT, or other member who likes to bake.

[StinkerBell]

Have you ever made spelt bread?

[Sonoran]

I like to bake, but I don't know what spelt bread is.  I am a beginner baker, however.

[Jens]

My wife has, she says it's no different than making regular bread.  You can get white spelt, or whole spelt, and interchange them for your wheat recipes.  Wheat is derived from spelt, "or something like that" she says.  She is going to bed right now. 

If you have any particular questions, a friend of mine has colitis, and can't have wheat, so his wife makes everything with spelt.  She can probably answer any questions.

[StinkerBell]

I recently need to avoid whole wheat and dairy fat products. I am struggling with "other flours" and finding a list that shows an easy exchange. I know Spelt is a grass like wheat, it is a different grass, or at least that is the way I am understanding it. Still learning and trying to convert.

[Homegrown Tomatoes]

Spelt can be used just like wheat.  I buy the bulk grain at the health food store and then grind the flour.  You could probably buy the flour, too.  I'll look and see if I have any specific recipes for it.

[glenn kangiser]

It can also be used as a word.  I spelt it wrong....

[Homegrown Tomatoes]

OK, Stink, here it is from the VitaMix whole grains cookbook.  I've never made this specific one, though I've subbed spelt in other recipes and it has always turned out just fine.

Spelt Bread
3/4 cup- 1 cup warm water
1 T honey
1 pkg active dry yeast (1T)
1 3/4 cups whole kernal spelt  (1 cup whole grain = about 1.5 cups flour, if you need a conversion factor for starting with flour)
1/2 tsp salt
1 T light olive or grapeseed oil (optional)



Bake at 350 degrees for 35-40 minutes.  Makes one loaf.  The directions only have you knead it once and let it rise until it reaches the top of the pan, but I find that most whole grain breads turn out better if you let it rise once for 30 minutes or so and then punch it down and let it rise again.  You can use a wet or oiled nylon spatula to help shape the loaf and make it smoother on top, if you want.

[StinkerBell]

Thankies, HGT!

Last night I ate a wheat free elbow mac, it was made of corn meal and quinoa. First time I felt nice and full and not hunger 2 hours later. Felt like my blood sugar was stable all night long.

[Homegrown Tomatoes]

Hopefully it will turn out nice.  Let me know how it works.  Like I said, I haven't made that specific recipe before.

[Jens]

Thanks for the lesson Glenn.

[StinkerBell]

glenn is either a
Smart Fellar or he is a
Fart Smellar.....

[Homegrown Tomatoes]

I suspect he is a little of both.

[glenn kangiser]

It's nice to be loved.

[StinkerBell]

HGT,
I just gave the spelt recipe a try. It is rising now. Hopefully I did it correctly!

[Homegrown Tomatoes]

Flour, yeast, water.... what could possibly go wrong.  If it is any good, I may actually try the recipe out this week.

[StinkerBell]

It flopped.

I know the flour is delicate, but gee whiz this loaf never had a chance! I can tell the yeast worked because of all the air bubbles I see, but outside of it, the loaf flopped.

I will try another approach tomorrow.

[Homegrown Tomatoes]

Sorry!  It was worth a shot!

[StinkerBell]

Well I will try again, just going to try a different approach.

[Homegrown Tomatoes]

I like the vitamix, but some of the bread recipes turn out well and some don't.  There is one called "colonial bread" that i really like, and it usually turns out well, but I always have to at least double the rising times.  I'm not sure if they keep their test kitchen super hot or what.