Baking with Spelt Flour
Baking with Spelt flour can be tricky but the health benefits are well worth it.
What is Spelt flour? Spelt is an ancient and nutritious relative of wheat that many people with
wheat allergies or intolerance (Celiacs) find
they can eat. It has an excellent balance of protein and fiber, and is rich in vitamins and minerals, as well.
Like wheat flour, it is sold as both white or whole grain flour. Because it is less glutenous than wheat don't expect bread recipes
that use this type of flour to rise as much. Pasta, pie crusts, pancakes, and muffins all work great with Spelt, but when it comes to bread, many people
like to bake with 50/50 ratio of wheat to Spelt.
To insure a good rise, flour additives like powdered milk will also help. Remember to keep your dough on
the dry side and don't knead it very much. This will keep your dough from becoming too dense. If you do all these things, you should be able
to adapt any wheat bread recipe to a 50/50 ratio with Spelt flour. Check out our recipes below, we feature 100% Spelt bread recipes.
In case your local health food store doesn't carry this type of flour (many don't) we've put together a list of places where you can buy it
online. Click here to go there.
This recipe is for you if you want to bake a delicious whole grain bread but are pressed for time.
This simple, 100% Spelt bread recipe only takes 1 1/2 hours. This bread has a pleasant, nutty flavor and is full of texture.
It is great for sandwiches and toast.
When most people think of 100% whole Spelt bread, three words come to mind: dry, dense, and hard.
Well not this recipe. This recipe for whole Spelt bread will have you saying - light, fluffy, soft, moist, and delicious.
From start to finish this whole Spelt bread recipe takes 2 -3 hours.
A complete list of all our Spelt recipes. Pancakes, pasta, cookies, and MORE...
Spelt Nutrition and Facts