Whipped Spelt Bread Recipe | Barbara Bakes (2024)

FAQs

Does spelt flour bake differently? ›

You'll get very similar results as baking with all-purpose flour but spelt adds more oomph—I want to say body. A little bit more texture, but also a little bit more dimension to your baking.”

Spelt flour is a must-have all-purpose flour everyone needs in their home. Spelt flour offers a myriad of highly nutritious content such as fiber, protein, alcium, selenium, and vitamins your body needs. In addition, it's perfect for all types of baking goods such as bread, muffin, or cookies!

You will have to pay careful attention to how much water you use when you bake with spelt. Too much water will make the dough sticky and weak. On the other hand, too little water will make it dry and dense. We recommend you reduce the amount of water by 25% compared with what you would use for wheat flour.

Most yeast-raised bread recipes for modern wheat call for two rises in the bowl before shaping into loaves. With spelt flour, one rise is all you need. More than one rise in the bowl will cause your dough to not rise sufficiently after forming into loaves. Do not over-rise.

Spelt Flour

With a protein content of 12- to 13-percent, spelt is closest to all-purpose in protein content, making it a delicious (and whole grain!) substitute that can easily be swapped cup for cup. Keep an eye on the consistency of the final dough or batter: It may be dry and need more moisture.

Cons of spelt:

“low” content of fibers – even though the amount of soluble fiber is the same with both versions of whole grains in spelt and wheat (and so is the glycemic index), wheat contains 15% of dietary fiber and more insoluble fibers. Spelt, for its part, contains “only” around 10% of dietary fiber.

Reduced Blood Sugar Spikes

Whole-grain spelt is an excellent source of fiber. Fiber helps to slow your digestion, which helps to reduce blood sugar spikes after eating.

Wheat, barley, and spelt all contain gluten, so Ezekiel bread is out of the question for people with celiac disease or non-celiac gluten sensitivity. Ezekiel bread is made from whole sprouted wheat, barley, spelt, millet, soybeans, and lentils.

Spelt flour comes as plain flour therefore you need to make it into Self Raising Flour as required. – Add 2 teaspoons Baking Powder per 150 grams. – Add 1 teaspoons Baking Powder per 75 grams. – Always sift the flour twice to distribute the Baking Powder thoroughly.

Spelt bread dough comes together quickly and becomes pliable with the minimal kneading method described below. The end result has a nutty flavour and springy open texture. I usually double the quantity and make two loaves so one can be stored in the freezer as a stand by.

How much baking powder to use with spelt flour? ›

It's perfect for baking, creating delicious cakes, pastry, flatbreads, pizza bases and of course bread. Do you know that by adding baking powder you can make your own spelt self-raising flour? Simply add 2 teaspoons of baking powder to 150g of spelt flour.

What Does Spelt Taste Like? This ancient grain has a lighter flavor than traditional whole wheat, and is slightly sweeter, with a pleasing nuttiness. While the nuances are mild, it has enough of a taste difference that you may not want to sub it for whole wheat in dishes that relay on the blandness of basic flour.

This loaf therefore is 50% strong white bread flour, 50% spelt flour to give the loaf strength from the bread flour. The spelt flour is very soft and light and the resulting dough is very soft, but still bubbles up beautifully. I used my master recipe in exactly the same way just with the 50:50 mix.

As a rule of thumb, I'd say, that for the spelt and wheat flour that I had used in this experiment, spelt behaves like a wheat flour dough with 5% less hydration than the spelt one. For instance, a 75% spelt flour behaves like a 70% wheat flour dough.

Can you use spelt flour for cakes? - Quora. Yes, but it will not be quite the same. A lot of spelt flour is whole flour but you can also get 'light' spelt,. It's the equivalent of white wheat flour as the bran has been sifted out.

Spelt flour comes as plain flour therefore you need to make it into Self Raising Flour as required. – Add 2 teaspoons Baking Powder per 150 grams. – Add 1 teaspoons Baking Powder per 75 grams. – Always sift the flour twice to distribute the Baking Powder thoroughly.

Spelt dough is so inordinately sticky that kneading requires a lot of flour dusting to prevent the dough from sticking to hands and worktops. This means no knead spelt dough can be wetter and therefore, better, if we are to believe the idiom.

Spelt, with its mild, nutty flavor, is a popular alternative to wheat. It also provides several essential nutrients, such as iron, magnesium, and zinc. Consuming spelt and other whole grains may improve heart health, aid digestion, reduce the risk of diabetes, and help people achieve or maintain a healthy weight.