Three tips to achieve higher loaf volume while using Spelt:
TIP #1
* Take 1/2 of all ingredients (including the yeast), place in bowl and mix until you produce dough.
* Cover and place in accessible spot for later use.
* Within 5 to 12 hours add the remainder of all ingredients to the bowl
(sponge dough), mix to produce the dough and proceed as you would
normally.
Spelt flour is high in complex carbohydrates and, thus, needs to have
some of the complex carbohydrates reduced to simple sugars so that the
yeast will have a strong food source. By setting a sponge, you are
releasing the enzymes in the flour that are activated when wet, to begin
the conversion process. The resulting bread will have better cell
structure, greater loaf volume and a lighter crust.
TIP #2
* Replace some whole grain spelt flour with white flour - you will get
more volume and a lighter loaf while still keeping many of the good
characteristics of whole spelt.
TIP #3
* Add dough enhancer or an egg to your bread
Check out: http://www.histakes-spelt.com for more info on Spelt. Excellent site.
Question: What changes should you make when you add spelt to your dough mixtures for any baked good?
Baking
with spelt is similar to baking with other flours, however, due to
spelt's solubility, bakers often notice that a little less water is
required. When using your favorite recipes, it is suggested that you use
3/4 of the liquid that you normally would use. More liquid can then be
added until the look and feel of the batter is satisfactory.
**Be sure you make note of what you do so you can repeat your successes**
Spelt has fragile gluten meaning that the initial mix time (when water
is first added to the flour) should be no more than 4 minutes - although
3 1/2 minutes is ideal.
Mix the flour/liquid enough to get the dough to become homogenous.
Once mixed, you can treat the dough as though it were made with regular wheat.
Check out www.histakes-spelt.com for more information & recipes
Spelt's Origin, Genetic Makeup, and Nutritional Value
Spelt
is an ancient grain that has lately made a comeback in North America,
even though it has been popular through the decades in many European
countries. Spelt is a non-hybrid distant relative to present day wheat.
Spelt's uniqueness is derived from its genetic makeup and nutrition
profile. Spelt has high water solubility, so nutrients are easily
absorbed by the body making it easy to digest. It is high in protein (significantly higher than wheat), higher in B complex vitamins, and spelt is high in both simple and complex carbohydrates.
These complex carbohydrates are an important factor in blood clotting
and stimulating the body's immune system. Spelt is a suberb fiber
resource. Spelt's nutty flavor doesn't just taste good, it
has so many other nutritional benefits that are amazingly good for you!
Keep reading to find out more about how spelt’s nutrients contribute to
lower risk of cardiovascular (heart) disease, type II diabetes, and can
lessen occurrences of migraine headaches.
Spelt is more difficult to process than modern wheat varieties, making it a little more expensive to purchase.
Spelt's husk protects it from pollutants and insects which allows
growers to avoid using pesticides, unlike other grains. The husk needs
to be mechanically separated from the kernal before milling (this is
done after it is thrashed and harvested). The spelt is stored in good,
low moisture conditions in order to protect the kernal, retain
nutrients, and maintain freshness. Over decades, modern wheat has been
drastically changed to be easier to grow and harvest. This in turn
increases yields, maintains a high gluten content in the wheat to
produce high-volume commercial baked goods. On the other hand, spelt has
preserved many of its original traits and continues to remain highly
nutritious and full of flavor. And spelt can make fantastic breads and delicious pastries
A note about gluten: Keep in mind that spelt does contain gluten.
Gluten is made up of glutenin and gliadin molecules. Gluten provides
elasticity to dough, which allows bread to rise. Even though spelt’s
gluten is more fragile than other wheats, the bread produces fewer air
pockets, it is well formed and maintains its flavorful taste. (Find
baking tips below, so keep reading.)
Wheat or Gluten Allergies, Celiac Disease
If you have a wheat or gluten allergy, I recommend that you consult your
doctor regarding which specific grains you should avoid. Most gluten
testing is done with wheat gluten; therefore you know that you are
certainly allergic to wheat. General testing for allergic reactions to
food groups (like wheat) can identify problem areas but more specific
tests may allow you to enjoy foods that you otherwise might rule out
(like spelt).
If you have heard of confirmed, diagnosed Celiac sufferers who are able
to eat spelt, then what you heard is true. However, if you have a gluten intolerance such as Celiac, you are strongly cautioned
that there are differing degrees of severity and each individual case
is different. You must be responsible to weigh the risk against the
possible reward. If you have any allergies or intolerances to wheat,
trying spelt should be a decision that you reach only after consulting your physician.
Wheat-allergic patients can react as readily to spelt as they do to
common wheat. If you do experience allergies to wheat and would like to
try spelt, you may need to first cleanse your body of the toxins that
your body finds in wheat.
Thanks to Jamie at JNC Enterprises where they love to farm as a family in Sugar City, Idaho.
http://www.histakes-spelt.com/index.php
