Spelt adds a delightful nutty taste to bread recipes.
Spelt is a variety of wheat that has been grown in civilizations dating back to 5,000 B.C. It is considered an "ancient" species because throughout its history there has been little breeding or genetic variation. Spelt does contain gluten so it should be avoided by individuals with gluten sensitivities. However, those suffering from intestinal wheat allergies have reported that spelt is easier to digest. The gluten in spelt is not as strong as in white flour. Substituting spelt flour for white flour in bread baking just requires a few modifications. Add this to my Recipe Box.
Instructions
Substituting Spelt
1. Use the same amount of spelt flour as the white flour you would normally use in the bread recipe. Add the other dry ingredients in the same quantities and the same order per your recipe.
2. Reduce the amount of water. Too much water in spelt bread makes the dough weak, allowing the leavening gases to escape. To little water makes a dry, dense loaf that is too tight to rise.
3. Knead the dough for only four minutes. Normal bread dough is kneaded for nearly ten. Too little kneading will result in a crumbly bread due to a lack of gluten formation. Over-kneading will break the fragile gluten strands that were developed.
Tags: flour white, flour white flour, spelt flour, spelt flour white, white flour