Grain Mills by Wondermill, The World's Best Grain Mills

Spelt Bread

See more in Loaf Recipes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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.

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  • None

    susan March 26th, 2009 at 10:10 pm

  • hey! 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 pm

  • It 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 pm

  • I am looking for a cranberry-orange bread recipe. Hope some one hase one.

    Cherie Sczyporski November 18th, 2010 at 10:50 am

  • Sorry 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 pm

  • Gosh it was Divine who liked the fluffly. Pardon on my faux pas.

    Collie March 4th, 2012 at 2:40 pm

  • Hi 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 am

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