Whipped Spelt Bread Recipe | Barbara Bakes (2024)

FAQs

Why won't my spelt bread rise? ›

Spelt also requires careful mixing. If you don't mix the dough enough, it will become crumbly and then won't expand properly. If you mix it too long, it will break down the protein strands that hold in the gases will break down. The first few minutes of mixing are critical.

Also known as farro or dinkel, it is a sub-species of wheat. Spelt has a lovely, nutty flavour not dissimilar to barley. It has gained popularity in recent times, thanks to its high levels of fibre, protein, vitamins and minerals and the fact that it is both easy to digest and low in gluten.

Spelt contains less of the gliaden protein and hence exhibits a more delicate gluten structure when mixed with water, which means spelt bread doesn't rise as much and is more dense than regular bread.

A little bit more texture, but also a little bit more dimension to your baking.” Use it as a direct 1:1 substitute for all-purpose flour in cakes, muffins, and cookies, as well as fruit desserts like crumbles and crisps.

But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.

Dough may not have been kneaded enough. Kneading 'exercises' the gluten in the bread and gives it the elasticity to hold in the air bubbles produced by the yeast. It is these air bubbles that cause the dough to expand and rise.

For one kilo (about 2.2 lbs.) I would use for wheat, a tablespoon of dry yeast, for Spelt I would do a bit less, about 2 teaspoons plus another 1/4 teaspoon. So for a half kilo, I would try 1 teaspoon and a half of dry yeast.

It may help to reduce inflammation and promote healthy digestion. Some research suggests that fiber helps to reduce the risk of diverticular disease (pockets that form in the walls of your digestive tract). Spelt may help to reduce your risk of heart disease.

It also has a glycemic index of around 60, which is considered moderate, not low. Still, as a whole grain, spelt is an especially good choice for people with type 2 diabetes. According to a 2020 study, people who ate less processed whole grain foods improved their blood sugar levels in just 2 weeks.

Potato Flakes or Potato Water

Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier.

Do you need baking powder with spelt flour? ›

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.

Spelt naturally proves and rises more quickly than conventional wheat flour, so bake it as soon as it has doubled in size after its second proving.

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.

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.

Spelt flour can add a naturally nutty, wheat flavour to your baking. Spelt naturally proves and rises more quickly than conventional wheat flour, so bake it as soon as it has doubled in size after its second proving.

Spelt flour rises and bakes differently than wheat. Keeping this in mind, the first rising of just the dough should be the full hour or 'until doubled in bulk'.

Refined spelt flour is higher on the glycemic index, similar to refined regular wheat, which can cause spikes to occur. Like modern wheat, spelt contains phytic acid, a compound that can interfere with the absorption of essential nutrients.

If your sourdough starter is flat, your sourdough bread will be flat too. To fix deflated sourdough starter to make it suitable for making dough: Discard 2/3. Feed the remaining 1/3 equal to its weight in both water and bread flour.