You can BAKE with Spelt

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

What is Spelt anyway?

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

We prefer our Wheat Hard and White from Dave's Farms

Our Hard White Wheat - comes from Dave's Farms out of Delta, Utah.  

Dave has been farming all of his life.  He's a father & grandfather - living in the Delta, Utah area and we receive the benefit of his knowledge, skill and farming prowess.  The Hard White Wheat we bring in is always fresh and from the most recent harvest.  I have experienced bread makers tell me all the time that his wheat is the best, makes fluffy, beautiful loaves and they love it.  I don't know how he does it but his pricing is way below anyone else, even the Bishop's Storehouse.  His 50 pound bags of cleaned fresh hard white wheat are only $17 compared to $22.50 at the next closest price point.  Most on-line vendors are selling it for $50-75 a bag.  

Contact us for more info on getting a bag or two for your family. Email: chillylizard@gmail.com

HARD RED WHEAT - HARD WHITE WHEAT? What's the difference?

When it comes to wheat, did you know there are different kinds? The most popular ones you will hear about are Red and White Wheat.  Did you know...

The terms “red” and “white” are used to identify the color of the kernel and not of the flour that is eventually milled from those kernels. Hard white wheat was actually originally developed from hard red wheat. The idea was to create a new type of wheat with the same overall nutritional value, but with some different characteristics for baking.

Red wheat has a slightly higher amount of protein which makes it better for more rustic, artisan and generally harder bread loaves. In contrast, hard white wheat’s more moderate level of protein makes for softer loaves such as your typical pan loaves and dinner rolls.

The other major difference between the two types of wheat is in flavor. Red wheat has a certain genetic makeup that gives the bran its darker color, whereas white wheat has been cultivated to be free of these certain genes. By eliminating these genes, the bitter taste sometimes experienced with red wheat is reduced. Health conscious bakers often prefer white wheat because this genetically reduced bitterness requires less additional sweeteners in the final product.

Of course, the best way to discover which flour is the one that you prefer is to test both out for yourself.

For more great information on Hard White Wheat and Hard Red Wheat, please visit this really neat site.

http://www.histakes-spelt.com/wheat.php