All flour is Organic Stoneground and this recipe is trying to use the most wholemeal spelt flour, whilst trying to maintain a maximum volume loaf.
Added by: Emmanuelle Cuq
Baking sourdough bread is what I do to brighten up my day. Having said that, it has also given me numerous headaches in the past. I’ve eaten (and thrown away) many very bad sourdough loaves in that time to finally come to a stage that I prefer my amateur and handmade bread than any other one from the bakery. Please read the whole recipe before to understand the method. Please visit my blog, where I share other recipes: clemandkaro.com
Added by: Karolina Listos
Added by: Karina Klekotko
Fearing that a loaf made totally from Spelt Wholemeal flour might turn out to be rather dense I was hesitant to give it a try. However, allowing the mixer some extra minutes to work the dough plus adding some sourdough starter to the mix, seems to have made the difference. Using a loaf tin offers some support to the dough in its second proving and the end result is a loaf with excellent taste and texture. Creating a moist atmosphere in the oven before putting in the loaf seems to encourage a bit of ‘oven spring’. This recipe adds sun-dried tomatoes and some fennel seeds to enrich things. Another way of varying things is to reduce the Spelt to 400g and mix it with either 100g of Three Malts & Sunflower Brown Flour or 100g of Seeded White Organic Flour Using a sharp bread knife, it’s possible to cut thin slices which provide a tasty basis for lunchtime sandwiches. Now I just need to order some more Spelt Flour…
Added by: Peter Stevenson
This makes a nutty, flavoursome, well keeping loaf. The recipe makes 2 loaves @ 700g each. Although not essential, the method is spread over 3 days to increase flavour and provide flexibility with “normal” life. Dutch ovens are used for baking, but anything which gives a solid blast of heat and traps steam for the first half of baking would work just as well.
Added by: Jacky Scott
There are many people who have slight digestive issues. These can be in the form of bloating, indigestion, colic, flatulence and diarrhoea or constipation. These can be caused in some people by a unknown mild intolerance to the gluten in wheat, rye, oats and barley. Spelt is an ancient form of wheat and the gluten in the flour is of a different form to other wheats and many people have found improvements in the comfort of their insides just by switching to bread and pastry made from spelt flour. Spelt white and wholemeal flour is now available in many supermarkets and is only around £2 per kilo which is a small price to pay for comfort. It works out at £1 per loaf and is surely worth a try. I have found that the conventional way of making bread with a double prove does not work quite so well so I have been developing this method. I do not use a bread-maker so cannot advise on the method with one of these.
Added by: Old_Robin
A lovely light white sourdough loaf with a good crust made using a wheat leven so it has a very small proportion of wheat in it. I have been making this for myself for a few months now and I find that although I am intolerant of wheat I can eat this regularly.
Added by: lynedwards
This is the most delicious, healthy, moist but light spelt bread for breadmakers. It has a little wholemeal wheat flour in to improve the crumb. The bread stays moist and lovely for several days and also makes excellent toast.
Added by: Naomi Wright
Made in muffin tins to puff up and make a "snail shell", these lovely spelt buns ooze with buttery toffee and sticky date pieces. Best served warm from the oven with a steaming cup of tea or coffee to chase away the winter shills. Leftovers (if there are any!) will reheat well and can be frozen and zapped in the microwave for emergencies. There is a picture but it doesn't always seem to view in Firefox!
Added by: Helen Donoghue
This is a tasty and versatile wholemeal bread recipe that can be easily varied according to your tastes. Why not add gently fried onions, sliced olives, sun dried tomatoes, pesto or even chopped nuts and fruit for a delicious alternative to a standard loaf ?
Added by: Catherine Evans
After a lot of experimenting this two-stage recipe has emerged as a tried and tested recipe for our daily bread.
Added by: Peter Stevenson
Easy daily white spelt loaf for your bread maker with wonderful crust, without any added sugar or dairy, easy to cut thin for sandwiches, cut it thick for lovely toast.
Added by: SarahW
Despite the name this soft textured loaf isn’t actually sweet and goes very well with sharp cheese. It is wonderfully easy loaf to make with a limited knead technique but would, I think, adapt without fuss to your preferred style or a breadmaker.
Added by: Helen Donoghue
This is positively the easiest and most tasty Spelt bread recipe I have come across. Turns out perfectly every time and has become an often requested favourite of my clients. It takes next to no prep time, keeps well and is fab for toasting too!
Added by: Claudia Lenz-Archer
These delicious Scandinavian style, wafer thin, rye and spelt crisp breads are perfect for eating with dips and pate. They store well and are great fun to make expecially if you make them with a buddy. One rolls the dough out and the other bakes.
Added by: joanransley