Spelt Bread
See more in Loaf Recipes
Amount Measure Ingredient -- Preparation Method
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1 1/8 cups goat milk
1 1/2 tablespoons molasses, blackstrap
1 1/2 cups spelt flour
1 1/2 cups whole wheat flour
2 tablespoons vital wheat gluten
3/4 teaspoon salt
1 1/2 teaspoons active dry yeast
Place all ingredients in your machines fully assembled pan and in the
order specified by you machines manufacturer. Select the
wheat/grain/basic or white cycle and press start.
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Per Serving (excluding unknown items): 74 Calories; 1g Fat (14.4% calories
from fat); 3g Protein; 14g Carbohydrate; 2g Dietary Fiber; 3mg
Cholesterol; 147mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
None
susan March 26th, 2009 at 10:10 pmhey! for some reason, this recipe bulked on me. I got a 5×5 lump of loaf on Breadman Plus as a result, which was highly dense. How do I get it to be fluffier and less dense? If I cut a slice, it ends up being 4x the calorie count because it is so dense and it lumped up. Please send me some info or comment on the page for a response. I’d love to know! I followed the directions appropriately and set the thing for 1 – 1 1/2 lb (the only other option besides 2lb, which this isn’t)
Thanks!
divine June 3rd, 2009 at 10:36 pmIt seems that Spelt has an “extremely fragile” gluten content (While that may be a negative from the perspective of getting your bread to rise, it is also what makes spelt bread easier to digest). Spelt does not rise quite as high as wheat flour. But, spelt tastes so good, you probably won’t even notice that your bread is underinflated.
I found this on http://www.ochef.com/
Natalie January 5th, 2010 at 2:16 pmI am looking for a cranberry-orange bread recipe. Hope some one hase one.
Cherie Sczyporski November 18th, 2010 at 10:50 amSorry to hear it Susan, I like mine fluffy too and am somewhat disappointed- though what I do read is we both may have better results by doing 1. a white spelt and raw spelt flour mix and 2. making it by hand (not by machine). Seems one site said it takes spelt longer to get “up” than regular flour, and our machines are so “pushy”. I noticed the recipe up top adds gluten….. hmmm, verily, a clue to its stubborness to rise when we’d like it to rise. Thanks, Natalie, for the confirmation, but we’d still like a little fluff. Back to our kitchens for Susan and me, to that hinterland of recipe research and striving for the, if not “perfect” spelt bread, a fluffier one.
Collie March 4th, 2012 at 2:38 pmGosh it was Divine who liked the fluffly. Pardon on my faux pas.
Collie March 4th, 2012 at 2:40 pmHi in regards to the slower rising I use the bread machine up to the second rise then I take it out then hand kneed and raise in a tin and cook in the regular oven. This way it gets as much rising time as needed.
Jacki July 21st, 2012 at 4:50 amI made this recipe last night and because of the vital wheat gluten I was expecting a lighter loaf than what resulted. I used the whole wheat cycle and based on other comments I suspect my 2 paddle machine beat the heck out of the gluten in the dough on this setting. It still tastes wonderful with a very crisp crust and even textured interior. Next time I will try a more gentle cycle to see if that helps. The recipe didn’t specify low fat goat milk so I used whole goat milk – 3.5% mf. Did this have any effect on the result? Also not specified was loaf size. I used 1.5 pound setting (the smallest my machine will make) but I think a 1 pound loaf setting would be more appropriate.
StarGeezer November 18th, 2013 at 9:53 am