The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Spelt Loaf

December 7, 2023 - 8:27am

occidental

Spelt Loaf

I have not used spelt in the past, so I thought I'd give it a try. I made up a sourdough formula that had 40% spelt, with 50% bread flour and 10% rye making up the rest. Hydration was approximately 77% The loaf turned out pretty good, the flavor was nothing distinct, tasted like a whole wheat loaf, with moderate rise and an average crumb.

If you have a favorite spelt recipe, let me know in a comment or link to it. I have plenty of flour left and would like to explore using it in some other bakes.

Abe

December 7, 2023 - 8:44am

Breadtopia's Spelt Sourdough

https://breadtopia.com/spelt-bread-recipe/

Comes highly recommended.

Very nice bake.

tpassin

December 7, 2023 - 9:00am

Here's a 50% spelt loaf I

Here's a 50% spelt loaf I baked back in September. Not so different a recipe except without the rye.

spelt-50-50.jpg

spelt-50-50-crumb.jpg

The recipe:

I sifted the bran out and poured boiling water over it to make a soaker.

220g sifted spelt
all the soaker
200g KA bread flour
150g white sourdough starter
270g water
9g salt

I was fairly happy with this loaf and though it tasted a little better than ordinary whole wheat. More recently I've made much the same loaf using emmer, which I am getting to like.

TomP

mwilson

December 7, 2023 - 1:33pm

English Spelt

Well done on your bake it has a nice light looking crumb.

At your request I would point you toward my spelt recipe: 50+% Whole Spelt SD | The Fresh Loaf

You might not be able to follow it but it certainly was one of the tastiest spelt bakes I have ever produced. Probably in my top ten bakes of all time, but I attribute most of that deliciousness to the English spelt flour I used.