Guest guest Posted April 30, 2008 Report Share Posted April 30, 2008 From Nourishing Traditions: It contains gluten and gives excellent results for sourdough bread. In most cases, spelt can be substituted for modern wheat varieties in whole grain breads and pastries. Most of the recipes in the book are sourdough type breads, but this one looks more like regular brad. I have not tried it. Yeasted Buttermilk Bread: 4 Cups freshly ground spelt, kamut, or hard winter wheat 1 1/2 cups buttermilk, warm, 1/2 cup butter, melted 1/4 cup warm water 1 package dry yeast 2 tablespoons honey 1 teaspoon salt 1/2 teaspoon baking soda 1 cup unbleached flour This is a good compromise bread that can be sliced and used for sandwiches. Yeast is used, but the flour is soaked in buttermilk first. Combine whole wheat flour, 1 cup buttermilk and butter in food processor until a ball forms. If dough is too thick, add more buttermilk, but it should be thick enough to form a ball. Place in a bowl, cover with a towel and leave in a warm place for 12-24 hours. Combine water, yeast, and honey in small bowl and leave for 5 minutes or until it bubbles. Add salt and baking soda and mix well. Place the flour mixture, half the yeast mixture and 1/2 cup unbleached white flour in a food procesor. Process untila smooth ball forms. Repeat with the other half of dough, yeast mixture and flour. Knead the two balls together briefly and place ina buttered ball. Cover with a towel and let rise 2 hours, until doubled in bulk. Punch down, cut the dough in half and process each half in a food processor for 30 seconds each. Form into loaves and place in buttered pans (preferable stoneware.) Cover with a towel and let rise 1-2 hours, until doubled. Bake at 350F 30 minutes. Cool on racks. If you try this recipe, please let us know how it turns out. :-) Cyndi In a message dated 4/30/2008 2:49:42 P.M. Pacific Daylight Time, erin.freitas writes: So I'm trying to make bread using spelt flour but have had some problems with it not rising like other flours because it seems heavier. I've been making the No-Knead Bread (from Mother Earth News a few months back), but it doesn't rise much with spelt flour. Would increasing the yeast help? Does anyone have a recipe for a bread using spelt? Would appreciate any help! Thanks Need a new ride? Check out the largest site for U.S. used car listings at AOL Autos. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2008 Report Share Posted April 30, 2008 So I'm trying to make bread using spelt flour but have had some problems with it not rising like other flours because it seems heavier. I've been making the No-Knead Bread (from Mother Earth News a few months back), but it doesn't rise much with spelt flour. Would increasing the yeast help? Does anyone have a recipe for a bread using spelt? Would appreciate any help! Thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2008 Report Share Posted May 1, 2008 Oh, good! I think you'll like it. Did you see the recipe for Spelt Porridge? Looks good. :-)cyndi In a message dated 4/30/2008 8:07:49 P.M. Pacific Daylight Time, erin.freitas writes: Thanks, I just got Nourishing Traditions last week so I'll try that recipe starting tonight (after i make butter so that i have buttermilk to use). Will let you know how it goes. Wanted to use spelt in a easier recipe, but will have to bake a few more batches to get it lined out. Will post results for both soon! Thanks again for the help Need a new ride? Check out the largest site for U.S. used car listings at AOL Autos. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2008 Report Share Posted May 1, 2008 Thanks, I just got Nourishing Traditions last week so I'll try that recipe starting tonight (after i make butter so that i have buttermilk to use). Will let you know how it goes. Wanted to use spelt in a easier recipe, but will have to bake a few more batches to get it lined out. Will post results for both soon! Thanks again for the help , cyndikrall wrote: > > > From Nourishing Traditions: > > It contains gluten and gives excellent results for sourdough bread. In most > cases, spelt can be substituted for modern wheat varieties in whole grain > breads and pastries. > > Most of the recipes in the book are sourdough type breads, but this one > looks more like regular brad. I have not tried it. > > Yeasted Buttermilk Bread: > > 4 Cups freshly ground spelt, kamut, or hard winter wheat > 1 1/2 cups buttermilk, warm, > 1/2 cup butter, melted > 1/4 cup warm water > 1 package dry yeast > 2 tablespoons honey > 1 teaspoon salt > 1/2 teaspoon baking soda > 1 cup unbleached flour > > This is a good compromise bread that can be sliced and used for sandwiches. > Yeast is used, but the flour is soaked in buttermilk first. > > Combine whole wheat flour, 1 cup buttermilk and butter in food processor > until a ball forms. If dough is too thick, add more buttermilk, but it should be > thick enough to form a ball. Place in a bowl, cover with a towel and leave > in a warm place for 12-24 hours. > > Combine water, yeast, and honey in small bowl and leave for 5 minutes or > until it bubbles. Add salt and baking soda and mix well. Place the flour > mixture, half the yeast mixture and 1/2 cup unbleached white flour in a food > procesor. Process untila smooth ball forms. Repeat with the other half of dough, > yeast mixture and flour. > > Knead the two balls together briefly and place ina buttered ball. Cover > with a towel and let rise 2 hours, until doubled in bulk. Punch down, cut the > dough in half and process each half in a food processor for 30 seconds each. > Form into loaves and place in buttered pans (preferable stoneware.) Cover with > a towel and let rise 1-2 hours, until doubled. Bake at 350F 30 minutes. Cool > on racks. > > If you try this recipe, please let us know how it turns out. :-) > > Cyndi > > > > In a message dated 4/30/2008 2:49:42 P.M. Pacific Daylight Time, > erin.freitas writes: > > So I'm trying to make bread using spelt flour but have had some > problems with it not rising like other flours because it seems > heavier. I've been making the No-Knead Bread (from Mother Earth News a > few months back), but it doesn't rise much with spelt flour. Would > increasing the yeast help? Does anyone have a recipe for a bread using > spelt? Would appreciate any help! Thanks > > **************Need a new ride? Check out the largest site for U.S. used car > listings at AOL Autos. > (http://autos.aol.com/used?NCID=aolcmp00300000002851) > Quote Link to comment Share on other sites More sharing options...
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