Any advice on spelt bread?

[macherie]

I've tried to make a loaf of spelt bread a couple of times, but it's turned out really heavy and not very nice.

I've managed to make lovely scones and biscuits with spelt flour, but the bread is defeating me!

Any tips?

Thanks a mil

I use half and half - any other flour and a drop more water than stated to lighten the mix

Spelt actually doesn't rise as much as wheat anyway, so maybe you're expecting more than is possible. The main thing is the taste, imo.

There's no use crying over spelt bread.

Hugh Fearnley Twitterlingthingy makes it doesn't he? Does he have a website maybe?

honey is magic ingredient in bread. it helps it keep longer and have better texture. you could also try a bit of oil or melted butter to soften it.

Ivy which other flour would you recommend?

You can get some magic pixie dust from Lakeland (it's called Dough Improver)and you use 1-2 teaspoons per 500g flour. It makes the breas come out lighter. Or you can mix 1/2 and 1/2 with strong white flour.

Is that what Hobbits eat?

Sorry, should have said it's for my wheat intolerant mum, so can't mix with wheat flour.

Am looking on Hugh FW's site but it doesn'y have a search facility, so may take some time.

Does anyone have a recipe that's worked for them?

I made banana bread with spelt flour - the recipe was on the packet of flour - and it was lovely. If you do a search for Spelt Banana Bread there are quite a few recipes but I haven't tried any of them.

Try the dough improver - it does really make a ligher loaf. You may need to check the ingredients though. Have you tried Kamut flour(can she eat this)?

www.lakeland.co.uk/claybrooke-mill-dough-improver/F/keyword/dough+improver/product/ 11682

TBH, I use wholemeal, brown or even white and mix up with spely.

I will either use the flour in thirds - wholemeal, brown and splet or in half and white and spelt.

I have found though just a teaspoon or two of extra water helps the bread to rise and therefore be a little loser - not such a tight knit loaf.

You could try adding vitamin c. Dan Lepard recommends using half a 500mg tablet. It helps to lighten it apparently.

This is the one I've used and it was fine: www.dovesfarm.co.uk/recipe_detail....
(these links never work on this tiny machine).
Btw, check if your mum is okay with spelt - it is actually wheat, just an old form.

Thanks, for those tips. I had to run off as I got a text from school to collect dc as snow was so heavy . My usual 20 mins to school took 1hour 45mins.

Looks like I'll have plenty of time for baking in the next few days.

I make spelt bread in our breadmaker - it is certainly heavier than other breads, but has quite a nice damp crumbly texture, and a great taste. It has a flat top.

I use:

400g brown spelt flour (Dove Farm)
1.5 tsp dried fast action yeast
I tsp salt
3 TBSP olive oil
1 big tsp honey.

My DH bought some spelt flour and I haven't had much luck with it either. Can't remember if I used dough improver with it (I always put some in my normal wholemeal).

Blu - you haven't said how much water! Please?

Oh, macherie:

if your mum is wheat intolerant, probably best avoid the dough improver. Its made from wheat flour and extra gluten - and the gluten is precisely what usually causes the intolerance.

VinegarTits...can't remember hobbit bread, but I think I once stumbled on the recipe for Dwarf bread (a la Discworld) when I forgot the yest . Bread that would keep you going forever because you look at it and think, 'nah, I'm not that hungry yet...'

aaaargh - eeek!

You're right:

I know where it goes up to on the measuring thing - it's either 200ml or 300ml......about 30ml more than the recipe for white bread....I'll check up and post later.

It's 300ml!