Spelt is an ancient grain that is similar to wheat but has a higher nutritional value than wheat. Spelt is naturally higher in protein, fibre, vitamins and minerals than wheat, and it is easier to digest. Another reason it considers to be healthier is that spelt requires fewer fertilizers than wheat.
Spelt flour has a nutty, sweet flavour. Baked goods made with spelt usually have a soft texture with a light crumb.
Spelt is not a gluten-free flour. You can usually combine it in a 50:50 mix or completely substitute the all-purpose flour when baking.it is best to this flour store in the refrigerator.
Spelt bread recipe
It is easy to make, with a soft texture and a crispy crust!
- 500 g Spelt Flour
- 1 tsp Dried Yeast
- 1 tsp Sugar unrefined
- 1 tsp Salt Himalayan
- 300 ml Water lukewarm
- 1 tbsp Olive oil extra virgin
Mix the flour, yeast and sugar in a mixer.
Add the water gradually.
After the dough combined, add the salt and the oil.
Knead the dough for about 10 minutes on medium speed.
Shape the dough and put it into your prepared loaf tin.
Cover the tin with cling film and leave it to rise in a warm place for 1 hour, until it doubles its size.
Preheat the oven to 200°C and bake the loaf for 40-45 minutes.
The bread is ready when the bottom sounds hollow when tapped. Leave to cool on a wire rack.
To make a good crust add a pan filled with water to the bottom of the oven while baking- it creates a steam bath in the oven which helps the bread to have a good crust and prevents tearing.