Recipes for Spelt flour

[kirsty b]

Tried one of these recipes off th back of a flour bag, and the bread was really really nice, so wanted to share.

Roman Bread (for me this made quite a wet dough)

500g/1lb wholegrain spelt flour
1/2 tsp salt
1tsp quick yeast ( I guesstimated for fresh yeast and used about 15g - bread came out ok and didn't smell yeasty like it can if you use too much)
1 tbsp honey
400ml/14floz warm water
1 tbsp olive oil

In a large bowl mix together the flour salt (and quick yeast if using)
Dissolve honey in the water (and fresh yeast if you are using instead) and mix roughly into the dry ingredients.
While the dough is still craggy add the oil and mix well.
Knead or work dough for a few minutes then divide between 2 500g/1lb loaf tins
Cover and leave dough to rise for 25 minutes in a warm place.
Bake in preheated oven for 40-45 minutes.

The dough for me was quite wet andsticky, but did make a lovely tasty bread, will defnitely make again, but might do it as rolls next time.

The other recipes on the back of the bag are for Olive Bread and Honey and Cinnamon cookies. Have yet to try these but if any one is interested in givng them a go I will post the recipes if you want. Need to get them copied into my book in the meantime.

[Two_Sheds]

We made this at school when we were studying the Romans. The kids loved it, even though most of them were squeamish about getting sticky dough on their hands

[Birdie Wife]

I made Honey, Spelt and sunflower loaf in the machine yesterday. Follow your normal bread method but make it with half spelt flour and half white bread flour, a tsp of yeast, 2 tbsp runny honey, 4 tbsp sunflower seeds and a tsp of salt.

[Flummery]

Guess it's Dove's Farm? They do a Roman Bread recipe. I just use it in my normal bread recipe - wonderfully nutty flavour it has.

[Two_Sheds]

If you like unusual flour, Soy is lovely & nutty tasting, and gives a crunchy crust. It's high in lady-protein too (plant oestrogens and protein I meant)

[Flummery]

It doesn't make great bread though - not enough gluten.

[kirsty b]

Guess it's Dove's Farm? They do a Roman Bread recipe. I just use it in my normal bread recipe - wonderfully nutty flavour it has.

Yes it was a Doves Farm bag Flum. OH bought it for me to try after watching Hugh do spelt rolls on a River Cottage programme.

[Rossa]

Hi Kirsty B.

You can use spelt instead of wholemeal in any recipes. It has more fibre than wholemeal because it is an ancient form of wheat. Modern strains of wheat are descended from it.

You can get spelt pasta and spelt grains to use for risotto etc. I think there is even a "puffed" version for use in muesli or granola.

I have a no prove Spelt and Seed bread recipe you may like to try.

500g spelt flour
10g dried yeast
1/2 tsp salt
1/2 tsp sugar
50g sunflower seeds
50g sesame seeds
50g linseeds
500ml warm water

Mix all dry ingredients. Add water and mix well. Will be a bit wet, not like normal dough. Put into greased loaf tin and bake for an hour at gas 6, 200C. Remove loaf from tin and put loaf back in oven on shelf for 5-10 mins.

Comes out a bit rough and ready if a bit "heavy" but tasty enough. Toasts well.

PS Used to be a Baker and Pastry Chef back in the 70s and 80s. Make my own bread, cakes, biscuits etc by hand every week. So any questions, just ask.

[kirsty b]

That looks nice Rossa. You will get loads of questions!!!

OH bought me a bag of Rye flour yesterday morning, so that will be my next attempt at making something different. Will definitely be getting spelt again, it tastes lovely.
It took me a long time to get the hang of making my own bread by hand, so I try to make it at least once a week, I'm not nearly disciplined enough to do all my bread just yet though!! Although I would like to.
Love cooking and there isn't much I won't have a go at.

[Flummery]

Just a warning - rye isn't big on gluten - I only use it mixed with wheat flour or the bread doesn't stretch or rise very well. The rye gives fantastic flavour but I use 1lb and a quarter of flour for my bread tin and if I use rye I only use a max of 6 oz of the rye flour.

[kirsty b]

Thanks Flum, What I'll do then is a basic loaf, but sub some of my normal flour for the Rye. Does 2/3rds normal to 1/3rd rye sound ok?
I'll give it a try anyways and report how I go!!

[Flummery]

Yes that's about right Kirsty. It can be a bit heavy even with this ratio but the flavour's gorgeous. It's Himself's favourite!

[kirsty b]

Made 10 rolls and Lauren and I ate one while still hot from the oven! The flavour is yummy. Going to freeze a few because its only really me that likes wholemeal bread around here.

[seasprout]

Just to let you know there is a 2 page article on Spelt Bread in the March issue of Countryfile Mag.

[Flummery]

Kirsty, have you tried Allinson's Oatmill flour? Absolutely gorgeous.
By the way, I sometimes make up enough bread for a loaf and split it into 12 and make small bread buns in my muffin pan. They are great with soup - too small for a sandwich though.