Spelt is an ancient grain and is one of the three original wheat varieties from which modern day wheats are derived. Whilst a member of the same grain family, Spelt is a completely different species. Spelt is an extremely popular grain now, and its use has been growing over many years, as information about its value as a food source, and its ability to be tolerated by many people with wheat sensitivities becomes more widely known. Although Spelt contains gluten, it is much easier to digest than other wheat varieties, and may be suitable for people with wheat or gluten intolerances.

Ingredients: Spelt [Contains gluten]

Nutritional Information: Per 100gm Serve
Energy 1604kJ
Protein  13-14g
Carbohydrates, Total 60.07g
Sugars  1.11g
Fat, Total  2.6g
Fat, Saturated  0.4g
Sodium 1.72mg
Dietary Fibre   9.3g

Basically any recipe can be used with ancient wheat flours.
Using a Bread Machine: Hints. We recommend that you blend the Wholemeal Spelt no more than 50:50 with White Spelt when using a bread machine. Spelt flour requires less mixing than normal baker flour as the glutins are weaker. Set the bread machine on the fastest setting as most failures are caused by the spelt over rising and then collapsing before the heat is high enough to kill the yeast. You may need to adjust the flour to water ratio when using spelt in a bread machine. Weigh your flour accurately, 500gm white spelt flour : 335ml-345ml water. If your cooked loaf sinks in the middle it can be an indication of too much water cut back the water by 5ml -10ml to achieve a better end loaf. Option try 450gm flour : 300ml water.

NB: When using a bread machine use the basic or rapid bake cycle or for better results use the dough setting on your machine and bake your spelt bread in an oven.

Adding additional flours can be optional too if you choose to expand on your Sourdough Baking Skills. Why not add some Rye or even Spelt to really boost your baking!

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