Spelt Bread

At the Tasmanian Women In Agriculture  Conference  last weekend at Deloraine I delivered two workshops.  As a gift afterwards they gave me one of the best gifts ever a 5kg bag of stone ground organic spelt flour from the Callington Mill in Oatlands, Tasmania.   Yesterday I put the flour through its paces, even if only to to make a loaf of bread.  I had read that the gluten is weaker and that it needs less yeast.  However, given the time of year and the chill in the air, I did not reduce the yeast by too much.  The dough needs much less water than a wheat flour dough.

The grain is highly nutritious and quite easy to digest, and contains high amount of protein, vtiamin B17 and fibre.

The resulting loaf was truly delicious with a light and fluffy texture and a wonderful nutty flavour and was simplicity itself to make.   It slices well and the crust has a distinctive crunch; toasted it is really amazing.

Spelt Bread

Makes 1 large loaf

4 cups spelt flour

3 level teaspoons instant dried yeast

3 teaspoons sugar

2 teaspoons salt

2 tablespoons light olive oil

1 ¼ cups warm water, approximately

 In a large bowl, mix the spelt, yeast, salt and sugar.  Make a well in the centre and pour in the oil and water and mix to a soft dough, adding a little extra water if needed.  Cover with a tea towel and leave to rise for about 1 hour or until approximately doubled in size.

When ready, turn dough out onto a lightly floured surface and knead until smooth.  Shape into 2 equal sized balls and place side by side in the tin.  Cover with a tea towel and allow to rise almost to the top of the tin.

Bake at 200°C for 10 minutes, then reduce heat to 170°C and bake for 25 to 30 minutes more or until well risen and golden and when the loaf sounds hollow when tapped with the knuckles.  Turn out onto a wire rack to cool.

 

 

 

 

5 thoughts on “Spelt Bread

  1. vali says:

    Hi, I’ve just received your second slow cooker recipe book. I’ve loved the recipes from the first one. It was such a cold day that I thought the rice pudding recipe would be a great warming dessert. It looks great but it is taking a longer than recommended time to thicken. do you have any suggestions? Thanks.

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    • Sally Wise says:

      Hi Vali – the rice custard thickens when the cornflour paste and eggs are stirred in. If you’ve done this and it still needs a bit more thickening, turn cooker to High and make some more cornflour paste with 3 to 4 teaspoons cornflour mixed to a paste with a little over 1 tablespoon more milk. Stir into the custard until it thickens (you may not need to use it all).

      Regards
      Sally

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  2. vali says:

    Hi, I’ve just received your second slow cooker recipe book. I’ve loved the recipes from the first one. It was such a cold day that I thought the rice pudding recipe would be a great warming dessert. It looks great but it is taking a longer than recommended time to thicken. do you have any suggestions? Thanks.

    Like

  3. Sue says:

    Hi Sally

    I had a wonderful crop off my Medlar tree this year (it’s about four or five yrs old) and this is the second year I’ve made Medlar jelly using your recipe – the only thing I changed was the amount of sugar as last year’s batch was a little too sweet. I used 75% sugar and it set really well and is delicious.

    I’d like to try your Medlar Liqueur recipe and kept some medlar’s aside for the purpose. They were harvested about three weeks ago and some are “bletting”. When I made the jelly, I used all the bletted fruit. However, I’m not sure if the fruit needs to be bletted before making the liqueur or whether I can use the fruit whilst still firm, or whether to use a combination of firm and bletted fruit. Your advice would be most appreciated. Kind regards, Sue

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  4. Cheryl H says:

    Hi Sally, I can’t wait to try your spelt bread recipe.
    I found your boiled fruit cake recipe online last year and now have many of your books. I even sent one to my sister, a coeliac, in Sydney. I am not a coeliac but I do have a problem with wheat and your recipes have been an absolute joy to use. I make your pastry with spelt. My husband loves a good steak & kidney pie in winter.
    Thanks for all the hints and tips too.
    Regards
    Cheryl

    Like

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