Spelt & Kamut flours only:
Sandwich style loaf
1 cup lukewarm water
2 tablespoons cane sugar (or brown sugar)
1 tablespoon apple cider vinegar
1 tablespoon molasses
2 tablespoons corn syrup (or honey)
1 1/2 cups whole spelt flour
1 3/4 cups light spelt flour
1 cup kamut flour
2 tablespoons malt powder
3 tablespoons becel margarine or butter
1 tablespoon yeast
2 teaspoons sea salt
Put ingredients in bread machine pan in order listed. Use the “light crust” 2lb basic white cycle (not rapid) as spelt and kamut don’t like to be over beaten or over baked.
The malt powder is important, because it helps the dough to rise.
Humidity will change the moisture content of the flour, therefore sometimes it may need a little more flour, and sometimes it may need a little more moisture.
Since we don’t eat a whole loaf in a day, once cooled, we slice it up right away, and put it in the freezer. It will stay as fresh as the day it was put in. We usually use it up within a week or two.
Recipe Source: http://www.sylviaskitchensync.com (picture of high loaf there too) under "ancient grains"
Look down this list:
or, more specically, here's a recipe:
Use light spelt for bread, as it will be fluffier, also, add malt powder/flour as it helps it to rise immensely, and put it on the white bread cycle as , even though spelt is a grain, it doesn't like to be over beaten or over kneaded.
Light spelt has the bran removed. Whole spelt has the bran left on and ground up.
yes I regularly make spelt bread as I don't tolerate wheat well. I use my breadmaker on the wholewheat/wholemeal setting
2 cups of lukewarm water (cup is probably about 250ml size...they are the childrens plastic coloured ones that are 6 for a pound in IKEA)
4 cups of spelt flour (you will get different results with different brands I like Doves Farm also The Water Mill in Cumbria )
3g of vitamin C crushed with pestle and mortar (this acts as a flour improver and will help the bread to rise)
2 tsp of fermipan yeast ...this is a fine dried yeast
I also often add one tsp of maca powder because I like it and for the extra nutrition
water must go in first then flour and the other ingredients
don't leave the bread in the pan after it has finished cooking or it goes all soggy ..good luck Fiona xx
I eat spelt bread almost everyday but buy it. But I do bake with spelt flour all the time. Carrot cake, pie crusts, cookies, etc. just not bread..yet. Spelt has less gluten than wheat so when you bake with it, it doesn't rise as much and you need to usually add more spelt flour so that the volume created during baking can be suspended in the flour. I've attached a link to a recipe and she gives some good advice about not overkneading. Good luck!