Spelt baking mix.

 If you are looking to try a different grain for your home made bread you may want to make your own Spelt baking mix.

What is Spelt

Spelt is one of the oldest known grains. Originally grown as far back as 5,000 BCE the only grains known to be cultivated before Spelt are Elkorn and Emmer.

Spelt is known by many different names. In Germany it is called Dinkle in Italy it is known as Farro and in the old days the Romans called it Farrum. The scientific name for Spelt is Triticum spelta and is distantly related to the wheat that we know and eat today.

Spelt is know to have more protein, fat and fiber than common wheat and is higher in B complex vitamins and carbohydrates including special carbohydrates called mucopolysaccharides, which play a key role in stimulating the body’s immune system. Spelt does contain gluten but it is a delicate form of gluten and so some people who are gluten sensitive can eat spelt breads and pastries, check with your doctor first.

Spelt has a very tough husk that offers some benefits. The husk does make the grain more difficult to process than common wheat but offers more protection to the grain. Because of this added protection growers do not have to rely on pesticides and so can opt for a more organic growing process. If you are trying to avoid chemicals in your food or just wish to eat a healthier grain then Spelt may be an option for you.

How is that Spelt

Spelt has a nutty, sweet and delicate flavor. The gluten is rather fragile so it can’t be kneaded as long as common wheat. You definitely don’t want to over mix the dough or it will end up crumbly and not make a good loaf. You don’t want to mix the dough more than 4 minuets.

Make sure you are using the proper amount of water. Spelt baking mix can be very particular about the moisture content. If the dough seems too sticky add more flour if it seems too dry add more water.

A straight dough mixing method might not be the best way to go. You may find you get better results with your spelt baking mix using the sponge method. 

Here’s how it works.

1 Take 1/2 of all your ingredients including your yeast

2 Place in bowl and mix until it becomes dough. Remember don’t mix more than 4 minuets.

3 Cover and let rise.

4 You will have to use this within 12 hours of mixing it.

5 You now have a sponge.

6 When you are ready to make your bread add the rest of your ingredients.

Spelt baking mix

A good spelt baking mix is this one:

3 pounds of spelt flour

4 and a half ounces of oil

Half an ounce of salt

1 ounce of active dry yeast

¼ cup of honey

¾ of a cup of water

2 2/3 cups of water

1 In a small bowl mix the ¾ cup of water, the ¼ cup of honey, and the ounce of yeast. Let the yeast bloom

2 In another bowl, a large one will work best, mix the 2 and 2/3 cup of water, the salt and the oil.

3 Add to the large bowl half of the yeast mixture and half the spelt flour.

4 Mix until well combined

5 Let rest briefly

6 Add the rest of the flour and knead until smooth.

7 Spray a large heatproof bowl with non-stick spray and put your dough into the bowl.

8 Cover with plastic wrap and let rise in your oven (do not turn the oven on). Let it rise until it doubles in size.

9 Punch your dough down and split it into three equal sized loaves.

10 Place the loaves into three bread pans that have been sprayed with non-stick spray.

11 Let rise again

12 Slash the loaves

13 Bake in an oven that has been pre-heated to 425 degrees Fahrenheit for 20 minuets.

14 Let cool

15 Enjoy