So I bought some spelt a couple of weeks ago and am keen to bake with it. However, from what I've heard about it, it can be a challenging grain to work with.
What would be a good recipe to start with so as not to risk wasting it?
Several formulas are on TFL, and can be found using the search box: "spelt recipe" or "spelt formula"
I dabbled in whole spelt and was not able to get a good loaf with anything using over 1/4 or 1/3 spelt flour. (I was using spelt grain that had been sealed and stored for about 8 years; old grain, freshly milled.) But others report success, even with 100% spelt. My experience is that it can be sticky, ferments quickly, and produces a somewhat sweet bread. I like the nutty flavor.
It can be higher in protein than wheat, but the gluten quality is less than wheat.
For low risk, maybe start with a 25%-33% recipe, and let a good bread flour "carry" the loaf.
Like with wheat, spelt flour can be "white spelt" or "whole grain spelt", so watch out for that.
that's my experience, YMMV etc. Bon chance, et bon appétit.
I have been doing 25% spelt, 20% whole wheat, 5% rye, and 50% bread flour with 80-85% hydration and think it makes a really tasty loaf. I've never gone more than 30% spelt and at the level the loaf doesn't require much adjustment versus a regular loaf. If you want to do 100% spelt, then you'd need to do a pan loaf.
I agree with Ilene, it makes a delicious 50% wholegrain loaf and I’ve been pretty successfully able to bake this bread and it is the highest wholegrain percentage sourdough that I’ve been able to bake.
I've included wholegrain spelt flour in my bread for years. Only a couple of times have i made a 100% spelt loaf. The results weren't wonderful, which is why I don't do it often. As other commenters have reported, 20-30% spelt flour gives bread a nice taste dimension. My current favorite is 10% rye flour, 20% spelt flour, and 70% wheat flour. The latter includes a wheat sourdough culture that is 1/2 all purpose and 12 wholegrain. That AP is the only white flour in the mix. We go for wholegrain in our house.
Thanks so much for your input. I will try theperfectloaf recipe that someone's posted above.
I think 100% spelt would be too expensive considering what I've paid for the flour so can't see that happening in the future. It doesn't sound like you found it great anyway though so I'm not missing out any anything there! :-)
I just posted a new (to me) bread. It's 100% whole grain spelt. I am a relatively novice baker and I found it to be pretty straighforward. Most important, the bread is utterly delicious. I hope you give it a try!
Hi - thanks for sharing your bread. It does indeed look lovely but as spelt is quite expensive here (Indonesia - Bobs Red Mill so imported and taxed) I'm reluctant to make a 100% spelt loaf. :-)
Several formulas are on TFL, and can be found using the search box: "spelt recipe" or "spelt formula"
I dabbled in whole spelt and was not able to get a good loaf with anything using over 1/4 or 1/3 spelt flour. (I was using spelt grain that had been sealed and stored for about 8 years; old grain, freshly milled.) But others report success, even with 100% spelt. My experience is that it can be sticky, ferments quickly, and produces a somewhat sweet bread. I like the nutty flavor.
It can be higher in protein than wheat, but the gluten quality is less than wheat.
For low risk, maybe start with a 25%-33% recipe, and let a good bread flour "carry" the loaf.
Like with wheat, spelt flour can be "white spelt" or "whole grain spelt", so watch out for that.
that's my experience, YMMV etc. Bon chance, et bon appétit.
I did do a search but am aware that spelt can be difficult and don't want to waste what I have by just diving in to a recipe! :-)
The information you've given is really useful and it seems like 25% is a sensible starting point.
It's Bob's Red Mill spelt so wholegrain.
Thanks again!
good spelt recipes on Theperfectloaf.com
I have been doing 25% spelt, 20% whole wheat, 5% rye, and 50% bread flour with 80-85% hydration and think it makes a really tasty loaf. I've never gone more than 30% spelt and at the level the loaf doesn't require much adjustment versus a regular loaf. If you want to do 100% spelt, then you'd need to do a pan loaf.
http://www.thefreshloaf.com/node/62885/wholemeal-spelt-black-treacle-100-ww-conventional-yeast-sandwich-loaf-approachable
Here is the link to the recipe that I’ve been baking to try to improve my skills with on The Perfect Loaf https://www.theperfectloaf.com/spelt-rye-and-whole-wheat-sourdough-bread/
I agree with Ilene, it makes a delicious 50% wholegrain loaf and I’ve been pretty successfully able to bake this bread and it is the highest wholegrain percentage sourdough that I’ve been able to bake.
Benny
That's great - will probably make this my starting point then. :-D
Thanks! I like the recipes on theperfectloaf so will definitely check these out. 25% seems like a good starting point!
I've included wholegrain spelt flour in my bread for years. Only a couple of times have i made a 100% spelt loaf. The results weren't wonderful, which is why I don't do it often. As other commenters have reported, 20-30% spelt flour gives bread a nice taste dimension. My current favorite is 10% rye flour, 20% spelt flour, and 70% wheat flour. The latter includes a wheat sourdough culture that is 1/2 all purpose and 12 wholegrain. That AP is the only white flour in the mix. We go for wholegrain in our house.
1/2 wholegrain, that is.
Thanks so much for your input. I will try theperfectloaf recipe that someone's posted above.
I think 100% spelt would be too expensive considering what I've paid for the flour so can't see that happening in the future. It doesn't sound like you found it great anyway though so I'm not missing out any anything there! :-)
Hi Lady C
I just posted a new (to me) bread. It's 100% whole grain spelt. I am a relatively novice baker and I found it to be pretty straighforward. Most important, the bread is utterly delicious. I hope you give it a try!
http://www.thefreshloaf.com/node/62885/wholemeal-spelt-black-treacle-100-ww-conventional-yeast-sandwich-loaf-approachable
Best wishes, Jess
Hi - thanks for sharing your bread. It does indeed look lovely but as spelt is quite expensive here (Indonesia - Bobs Red Mill so imported and taxed) I'm reluctant to make a 100% spelt loaf. :-)