Spelt flour. It sounds fancy, right? Like something you’d find in an artisan bakery tucked away on a cobbled street. But what if I told you that making bread with spelt flour is not only achievable at home, but it also brings a unique nutty flavor and delightful texture to your loaves? This guide will break down everything you need to know about How To Make Bread With Spelt Flour, from understanding its unique characteristics to mastering the perfect rise.
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Like many of you, my first attempt at baking with spelt flour was a bit of a learning curve. I was so used to the predictability of all-purpose flour that spelt’s slightly different behavior threw me off. But after some experimentation (and a few slightly dense loaves), I cracked the code. And now, spelt bread is a regular star on my baking rotation. Trust me, once you get the hang of it, you’ll be hooked too. Ready to dive in?
A perfectly baked loaf of spelt bread
Understanding Spelt Flour
Spelt flour, milled from an ancient grain closely related to wheat, has a slightly sweeter, nuttier flavor compared to all-purpose flour. It’s also higher in protein and fiber, which is great for gut health. Remember those dense loaves I mentioned earlier? That’s because spelt flour has a weaker gluten structure. This means it needs a gentler touch and doesn’t tolerate as much kneading. Think of it as a delicate flower that needs careful nurturing.
Choosing the Right Spelt Flour
Just like with any flour, there are different types of spelt flour available: whole grain, white, and light. Whole grain spelt flour contains the entire grain, giving it a more robust flavor and a slightly denser texture. White spelt flour has some of the bran and germ removed, resulting in a lighter loaf. Light spelt flour is the most refined and produces bread with a texture closest to wheat bread. For beginners, I recommend starting with white or light spelt flour as they are easier to work with. As you gain more experience, experiment with whole grain spelt flour for its nutritional benefits and unique flavor profile.
Different types of spelt flour: whole grain, white, and light
Similar to the nuances of how to make bread with heritage grains, using spelt flour requires some adjustments to your usual baking routine. Don’t worry; it’s not as complicated as it sounds!
Mixing and Kneading Spelt Dough
When mixing spelt dough, hydration is key. Because spelt flour absorbs water differently than wheat flour, you might find you need less liquid. Start by adding about 75% of the water called for in your recipe and gradually add more as needed. The dough should be soft and slightly sticky, but not overly wet. Over-kneading can lead to a tough loaf, so be gentle. Knead just until the dough comes together and forms a smooth ball.
Proofing and Baking
Spelt dough tends to rise faster than wheat dough, thanks to its higher sugar content. This means you need to keep a close eye on it during proofing. A warm, draft-free environment is ideal. Don’t be surprised if your spelt dough doubles in size in a shorter amount of time than you’re used to. Once the dough has risen, gently shape it into your desired loaf and let it proof again before baking.
Baking Tips for Spelt Bread
Baking spelt bread requires a slightly lower temperature and shorter baking time compared to wheat bread. This helps to prevent the crust from browning too quickly while ensuring the inside is fully cooked. Start checking for doneness about 10 minutes before the recommended baking time in your recipe. A good way to tell if your bread is done is to tap the bottom – it should sound hollow.
Spelt dough proofing in a warm environment
Much like the process of creating vegan sourdough bread recipes, working with spelt involves understanding the unique characteristics of the flour. Once you grasp these, baking with spelt becomes a breeze.
Troubleshooting Common Issues
Dense Loaf: This usually indicates that the dough was either under-proofed or over-kneaded.
Sticky Dough: Add a little more flour, a tablespoon at a time, until the dough is manageable.
Crumbly Texture: This could be due to using too much flour or not enough liquid.
Just like when learning how to make bread with gut-friendly ingredients, experimenting with spelt flour can bring about its own unique challenges and rewards.
A Simple Spelt Bread Recipe
Ready to give it a try? Here’s a simple recipe to get you started:
Ingredients:
- 3 cups white spelt flour
- 1 ½ cups warm water
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions:
- Combine the warm water and yeast in a large bowl. Let stand for 5 minutes until foamy.
- Add the spelt flour, salt, and olive oil to the yeast mixture.
- Mix until a shaggy dough forms.
- Knead for 5-7 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and shape it into a loaf.
- Place the loaf in a greased loaf pan and let rise for another 30 minutes.
- Bake at 375°F for 30-35 minutes, or until golden brown and the bottom sounds hollow when tapped.
For those exploring vegan baking, incorporating spelt flour into your repertoire can open up a world of possibilities, similar to mastering How to make vegan bread without eggs and dairy.
So, there you have it! Making bread with spelt flour might seem a little daunting at first, but with a little patience and these tips, you’ll be baking delicious, nutritious spelt loaves in no time. Don’t be afraid to experiment, have fun, and enjoy the process! What are your favorite ways to use spelt flour? Share your tips and experiences in the comments below!
