Joy of Breadmaking -- Spelt

Continuing the grains theme and my newfound delight in breadmaking, for my third flour I am using Spelt, about which I read an enthusiastic entry in June's Bread, Water, Salt, Oilblog.

Spelt is an early type of wheat used since Roman times up to the industrial revolution when mechanical threshing machines worked better with new hybrid yeasts.

Jean says

"Spelt contains more protein, fat and fibre than wheat. It also contains special carbohydrates called mucopolysaccharides, which play a decisive role in stimulating the body’s immune system. Its cultivation was widespread until the industrial revolution, when new technology led to a preference for the easier to thresh common wheat. Its gluten composition is different to that of ordinary wheat and apparently it has an intense flavour. But most importantly, and I’m very glad I read this, it rises fast, and you particularly have to watch the second proving."

It is the easiest flour I have found to knead, coming together in moments to a smooth elastic non-sticky ball. It rises fast though I didn't find it as fast as June's 15 minutes.

It has a lovely taste, makes great toast and good sandwiches and its a bit crumbly.

Do you use the same amount of spelt as wheat flour?

By the way, nice looking loaf of bread.

Do you use the same amount of spelt as wheat flour?

Yes, this is from 500g / 1 lb flour.

I used the recipe on the flour bag, the only difference from the other 2 flours was a lower oven temperature.

But all three bags had slightly different instructions.

It is a lovely flour to work with, so different from the white bread flour I use when making pizza which needs a lot of kneading work to come together

Hi,
I came across both whole grain and white spelt flour. Opted for the "whole grain". I'll get around to trying it in the middle of the week or so.

The flour I used was organic wholegrain (we use the term wholemeal) flour.

Spelt is popular with organic farms because it doesn´t need the artificial fertilisers that modern wheat requires.