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Join Date: Dec 2007
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There are five supermarkets in my town centre, and not one of them sells wholemeal bread mix. I can have ciabatta bread, sundried tomato bread, crusty white bread, olive bread, you name it - everything except wholemeal. So I went with the healthiest option, which was spelt flour. I'm having problems baking with it though and I'm hoping someone can help me.
I use a bread machine because I have the Touch of Death when making bread by hand. The flour packet very unhelpfully said to bake it on the spelt programme, which my bread machine doesn't have. It also said I could use the dough setting to rise it, and then bake it in the oven, but I just know it will fail if I do that. So I tried it on the wholemeal setting and it failed. Rose to about 1.5 inches high.
I'm going to try this recipe next, which says to use a basic setting:
but before I start I thought I'd see if anyone here has a different tried and tested recipe, or some tips for me.
I use a bread machine because I have the Touch of Death when making bread by hand. The flour packet very unhelpfully said to bake it on the spelt programme, which my bread machine doesn't have. It also said I could use the dough setting to rise it, and then bake it in the oven, but I just know it will fail if I do that. So I tried it on the wholemeal setting and it failed. Rose to about 1.5 inches high.
I'm going to try this recipe next, which says to use a basic setting:
Quote:
SPELT BREAD
(source: Bread Machines For Dummies - by Glenna Vance and Tom Lacalamita)
1-1/2# loaf with changes for 2# in (----)
3/4 c. (1 c. + 1 T.) water
2 T. (3 T.) vegetable oil
2 T. (3 T.) sugar
1 t. (1-1/2 t.) salt
3 c. (4 c.) spelt flour
2-1/4 t. (1 T.) Active Dry Yeast
1. Have all the ingredients at room temperature.
2. Place the ingredients in the pan in the order listed.
3. Select a Basic, White, or Normal cycle and a medium crust color. Press Start.
(source: Bread Machines For Dummies - by Glenna Vance and Tom Lacalamita)
1-1/2# loaf with changes for 2# in (----)
3/4 c. (1 c. + 1 T.) water
2 T. (3 T.) vegetable oil
2 T. (3 T.) sugar
1 t. (1-1/2 t.) salt
3 c. (4 c.) spelt flour
2-1/4 t. (1 T.) Active Dry Yeast
1. Have all the ingredients at room temperature.
2. Place the ingredients in the pan in the order listed.
3. Select a Basic, White, or Normal cycle and a medium crust color. Press Start.
but before I start I thought I'd see if anyone here has a different tried and tested recipe, or some tips for me.
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Newbie
Join Date: Aug 2010
Posts: 51
You'll have to let me know how this goes. I find wheat really hard on my stomach but spelt seems to work for me. I have had a hard time finding a good recipe to fingers crossed for you!
Veggie Regular
Join Date: Feb 2009
Location: Central NY
Posts: 3,423
no answers, but maybe helpful....this is THE bread baking site online, and this page may give you some answers: http://www.thefreshloaf.com/searchre...=spelt+flour#0
then here is the Artisan Bread in 5 minutes site which has three gluten free recipes....scroll down to the bottom: http://www.artisanbreadinfive.com/?cat=66
then here is the Artisan Bread in 5 minutes site which has three gluten free recipes....scroll down to the bottom: http://www.artisanbreadinfive.com/?cat=66
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