TIPS FOR BAKING WITH SPELT FLOUR
SPELT RECIPES
BREAD RECIPES
BREAKFAST RECIPES
SPELT SNACKS
SPELT MAIN COURSES
SPELT SWEETS AND DESSERTS
TIPS FOR BAKING WITH SPELT FLOUR
With spelt you can make delicious breads and pastries. However there are a few things that need to be considered, especially when baking spelt bread with yeast:
Spelt has very fragile gluten which means that if it is mixed for too long it can collapse. Therefore the initial mixing time (when water is first added to the flour) has to be no more than 4 minutes, 3 1/2 minutes is a good target. Mix the flour and liquid until you get a homogenous dough. Once mixed you can treat the dough just like a wheat dough.
To achieve more volume you can also do the following: Take only half of the ingredients including the yeast, place in a bowl and mix until you achieve a dough. Cover and leave aside for 5 - 12 hours. Then add the rest of the ingredients to the dough, mix and proceed as normal. Spelt flour is high in complex carbohydrates and, as such, needs to have some of the complex carbohydrates reduced to simple sugars so that the yeast will have a strong food source. By initially using only half of the ingredients you are releasing the enzymes in the flour that are activated when wet to begin the conversion process. The resulting bread will have better cell structure, greater loaf volume and a lighter crust.
If you do not have the time to leave the bread for the above length of time you can also proceed as follows: Pour flour into a bowl, form a hole in the centre. Disolve fresh or dried yeast with lukewarm liquid and pour into the centre of the bowl. Add only a little of the surrounding flour and make a dough. Place the bowl in a warm place for approximately 20 minutes or until the dough has doubled in size and then proceed to make the bread with the rest of the ingredients.
To make the bread light and airy, sieve the flour prior to use
If you replace some of the whole grain spelt flour with white spelt flour you will get more volume and a lighter loaf while keeping most of the nutrients of whole spelt flour.
When baking soda bread again keep the mixing time to a minimum
Instead of cow's milk you can also use goat's milk, soya milk or rice milk
Spelt flour and flakes are extremely versatile and can be used instead of any kind of flour or cereal in other recipes.
BREAD RECIPES
Spelt bread
Spelt yeast plaited loaf
Another type of spelt bread
Cepta´s Recipe
Spelt Flake Bread
Spelt yoghurt bread
Spelt buttermilk bread with sesame seeds
Spelt garlic and herb bread
Spelt Soda Bread
Banana Bread
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Spelt bread
1500g Spelt flour (white or whole grain), 20g Salt, about 850ml water one cup of buttermilk and two sachets of yeast (if you let the dough rise over night only one packet is required). Preparation: stir yeast into warm water, allow to rise, add to the flour and the rest of the ingredients and knead thoroughly. Cover the dough with a cloth and allow to rise until it is double the original volume. Again knead, form a loaf or roll and again allow to rise on the baking tin (covered with a cloth) for another twenty minutes. Preheat the oven at 250oC degrees. Bake on the second level from the bottom at 250oC degrees for 15 minutes, then bake at 220oC degree for another 45 minutes. Also place a bowl of water into the oven.
Back to BREAD RECIPESSieve 1 kg of white spelt flour into a bowl. Form a hole in the middle. Add 20g of salt. Place 40g of fresh yeast (3 sachets of dried yeast) and 350ml of milk into the flour circle. Make dough with little flour. Allow to rest for 15 minutes. Add 50g of cane sugar, 2 egg yolks, 200g of fromage frais, 125g of melted butter, 100ml of water and 1 tablespoon of sunflower oil. Make dough and knead well. Allow to rest for 30 minutes. Plait dough and allow to rise once again. Before baking whisk one egg yolk and apply to the plaited loaf with a brush. Bake for 40-45 minutes at 190oC degrees.
Back to BREAD RECIPESBoil 2 cups of water and then let it cool to a lukewarm temperature. Stir 2 sachets of dry yeast and 1 Tbsp. of sugar, gradually adding the lukewarm water. Add about 3.5 cups of an even mixed of white and whole grain flour and the salt and beat well. Then gradually add the same mixture of white and brown flour (again 3.5 cups) to acquire a stiff dough. It may require more or less than 7 cups given in the recipe. Knead for 5 to 10 minutes until smooth and elastic. Put dough into a buttered bowl and turn once to butter surface. Cover with a towel and let rise until doubled, keeping it at about 25oC during the entire time of rising. It will take about 2 hours for the bread to rise. Preheat the oven to 350oF or 180oC. Grease two 9 x 5 inch loaf pans. Punch down with your fist and divide into two parts. Knead and shape into 2 loaves and place into loaf pans. Bake for 50 minutes.
Back to BREAD RECIPES1lb spelt flour, 4 ounces of millet flakes, 1 tsp. of baking powder, 1/2 tsp. of bread soda, 500g of natural yoghurt, water. Blend all dry ingredients, add water to yoghurt to make up a 1 pint mix, add to the dry ingredients, mix well. Place in a 2lb loaf tin, bake for 1 hour at 200oC.
Back to BREAD RECIPESMix 400g of spelt flakes, 600g of brown spelt flour and 15g of salt in a bowl. Form a hole in the centre. Blend 3 sachets of dry yeast and 200ml of lukewarm milk until fully dissolved and make a dough. Cover and allow to rest for 15-20 minutes in a warm place. Add 1/2 l of lukewarm water, 2 Tbsp. of lemon juice, 1 Tbsp. of sunflower oil and knead thoroughly for 20 minutes. Slightly moisten the dough with warm water, cover and allow to rise until doubled. Again knead for 3 minutes. Form two loaves an places in greased loaf tins. Cut surface (one cut across) of the loaves with a sharp knife (5mm depth) and again allow to rise until nearly doubled. Place in a preheated oven. Bake at 195oC for 45 minutes.
Back to BREAD RECIPESPut 1kg of brown spelt flour into a bowl. Dissolve 2 sachets of yeast in 200ml of lukewarm water. Make dough, cover and allow to rise for 15 minutes. Add 180g of natural yoghurt. Dissolve 15g of salt in 300ml of lukewarm water and add. Knead all the blended ingredients for 10-20 minutes. Place dough in a bowl, place bowl in 40C water, cover and allow to rise for two hours. Form two bread sticks, allow to rise again. Bake in a preheated oven at 200oC for 45-50 minutes.
Back to BREAD RECIPESSpelt buttermilk bread with sesame seeds
Put 500g of brown spelt flour and 2 Tbsp. of sesame seeds into a bowl, form a hole in the centre. Blend 1 1/2 sachets of yeast, 1 Tbsp. of brown sugar and 100ml of buttermilk, add to the flour and blend. Add 10g salt and 200ml of lukewarm buttermilk, and knead dough until smooth. Cover the dough and allow to rise in a warm place until the volume has doubled. Knead again and then form a round bread. Place on baking tray and allow to rise for 30-40 minutes. Moisten the surface with buttermilk, sprinkle with sesame seeds. Bake in a preheated oven for 45 minutes at 200oC.
Back to BREAD RECIPESBlend 400g of spelt whole flour, 100g of white spelt flour, a pinch of basil, a pinch of marjoram and 2 bunches of parsley chopped finely. Chop some scallion and add. Add 1 crushed clove of garlic and 10g of salt. Blend all ingredients and form a hole in the centre. Blend a little less than 2 sachets of dry yeast in 100ml of lukewarm water and add to the above. Form a dough and allow to rise for 15-20 minutes. Then add 200ml of lukewarm milk and 2 Tbsp. of sunflower oil, knead dough thoroughly, cover and allow to rise until it has doubled in volume. Knead once again, form round loaf, pierce with a fork. Sprinkle with flour. Allow the bread to rise again. Bake at 200oC for 45 minutes in a preheated oven.
Back to BREAD RECIPESBlend 200g of white spelt flour, 200g of brown spelt flour, 1/2 tsp. of bread soda and 1/2 tsp. of salt. Rub in 25g of butter. Then add 1/3 litre of buttermilk until well blended. Sprinkle flour into a well-greased 2lb. loaf tin. Spoon mixture into it. Bake at 220oC for 15 minutes and at 200oC for 30 minutes. (For a fan oven reduce the temperature by 10oC).
Back to BREAD RECIPESCream half a cup of soft butter, 1 cup of brown sugar; add two beaten eggs and beat well. Add 2 cups of flour, fine and coarse mixed in any combination, 1tsp. baking soda, half a tsp. salt. Finally add half a cup of chopped almonds (optional) and 2 to 3 ripe mashed bananas. Mix well. In three 3 x 5 inch loaf pans or in one 5 x 9 inch loaf pan, well-greased. Preheat the oven to 350oF or 180oC. Bake for 1 hour until toothpick comes out clean.
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BREAKFAST RECIPES
Porridge
Big spelt breakfast
The light spelt breakfast
Muesli
Spelt Coffee
One cup of flakes to two cups of water and a pinch of salt. Bring to the boil and simmer for 10 minutes. For extra taste add honey. Variation: Add cinnamon and slices of apple before cooking.
Blend 180g of natural yoghurt, 100ml of milk, 2 tablespoons of water and 1 tablespoon of spelt flour. Chop 16 dried apricots or 12 dates and add to the mixture. Allow to cool overnight in the refrigerator. In the morning chop four apples and add. Before consumption add 4 tablespoons of spelt flakes or spelt muesli:
Mix 250g of low-fat natural yoghurt, 2 tablespoons of sunflower oil, 100ml of lukewarm milk and two tablespoons of cane sugar. Blend for one minute and then add 2 tablespoons of lemon juice. Chop four apples and add. Before consumption add 50-100g spelt flakes:
Mix 100g of spelt flakes 150ml of freshly squeezed orange juice, 2 tablespoons of cane sugar with 300g of natural yoghurt. Add slices of orange.
Roast spelt kernels in a clean frying pan without oil until brown. Remove 80% of the kernels and continue roasting the rest until very dark. The resulting mixture is an excellent grain coffee. Brew 1 to 3 heaped Tbsp. in water until brown in colour. Sieve and drink for breakfast to stimulate digestion.
SPELT SNACKS
Spelt pancakes, thin
Spelt and Herb omelette
Spelt crepe with vegetables and herb sauce
Vegetables and herb sauce:
Spelt flake soup
Spelt and celery cream soup
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Mix and beat 1 cup of spelt flour, 1 tsp. of baking powder, 1 Tbsp. of brown sugar or maple syrup, 1 beaten egg, 1 cup of milk (or a mixture of water and milk) and 1 Tbsp. of cold-pressed sunflower oil (or a blend of oil and melted butter). Beat all the ingredients together. Let batter stand for a while before frying, the longer the better. Grease frying pan lightly, but only the first time. Fry one side until bubbles appear, then turn. Serve sweet with fruit, syrup or sugar and cinnamon, or spicy with creamed mushrooms or spinach and melted cheese. Back to SPELT SNACKS
Sieve 100g of spelt flour into a bowl. Add 400ml of mineral water and 4 eggs. Mix thoroughly. Mix 2 tablespoons of chopped parsley, 2 tablespoons of chopped scallion, 1 tablespoon of chopped chervil, 1 teaspoon of salt, pepper and nutmeg. Add seasoning mix to the omelette mix. Fry 8 thin omelettes in a little butter. Back to SPELT SNACKS
Spelt crepe with vegetables and herb sauce
Put 120g of whole spelt flour into a bowl Add 200ml of milk, 4 eggs, 1 teaspoon of salt, 1 pinch of pepper and 1 pinch of nutmeg Heat butter on the pan Fry like pancakes Back to SPELT SNACKS
Dice celery and fennel. Cook in little water until soft. Season with mixed herbs. Add 2-3 tablespoons of cream. Place vegetable on the fried crepes, roll crepes and enjoy. Back to SPELT SNACKS
Boil 1 litre of water and add one teaspoon of nutmeg Stir in 30g of spelt flakes and 1 tablespoon of spelt flour. Grate 1 raw potato, add and bring to the boil. Stir in 2 tablespoons of milk, one egg or 2 tablespoons of cream. Chop scallions and parsley and add. Back to SPELT SNACKS
Heat 1 Tbsp. of butter, add 30g of white spelt four and heat slightly. Cool with 1 litre of water. Season with herbs and 1/3 tsp. of salt. Add several stick of celery and cook for 20-30 minutes. Mix ingredients thoroughly in a blender. Blend 1 egg yoke and 2 Tbsp of cream and add to the warm soup. Garnish with fresh chopped parsley and marjoram. Back to SPELT SNACKS
SPELT MAIN COURSES
Spelt burgers
Spelt tagliatelle salad
Spelt beef rolls
Spelt pizza dough
Spelt pizza with spinach
Spelt pasta with creamy mushroom sauce
Spelt pasta with tomato and vegetable sauce
Spelt flake cakes
Spelt stuffing
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Mix 300g of spelt flakes, 300ml of milk, one egg, pepper and salt and allow to soak for 30 minutes. Grate 2-3 carrots and add to the flakes mix. Gently fry 1 onion, some parsley and sage and add to the mix. Then add 300g of minced meat and knead well. Form burgers and fry until thoroughly cooked. FOR VEGETARIANS: Use two eggs and substitute meat with extra vegetables like fennel or celery. Back to SPELT MAIN COURSES
Chop 2 boiled eggs, 200g of roast beef and 100g of cheese into cube. Add 50g of cottage cheese, 3 Tbsp. of cream, 3 Tbsp. of wine vinegar, 1/2 tsp. of mustards, one pinch of pepper and paprika, blend all the ingredients. Cook 200g of spelt pasta, allow to cool and add the above sauce. Eat cold. Back to SPELT MAIN COURSES
Dough: Put 250g of white spelt flour into a bowl and form a hole in the centre. Blend 2 eggs, 1 tsp. of salt, 2-3 Tbsp. of water 1 Tbsp. of sunflower oil and add to the flour, make dough and allow to rest for 30 minutes. Roll out the dough until quite thin. Cut out round shapes (diameter 6-8cm). Moisten the edges of the dough circles. Place 1 Tbsp of meat filling on it, cover with a second dough circle and press together the edges. Cook in water for 5-10 minutes. Pour herb sauce over it.
Meat filling: Thoroughly blend 400g of minced beef and 1 chopped onion, 1 clove of garlic, salt and 1 Tbsp. water and season with herbs.
Herb sauce: Melt 1/2 Tbsp. butter, 1 chopped onion. Add 180g cream, 2 Tbsp of chopped fresh herbs (parsley, basil etc.) Back to SPELT MAIN COURSES
Blend 75g fromage frais, 2 Tbsp. of sunflower oil and 1 egg. Add 5g of dry yeast blended with 2 Tbsp. of lukewarm water. Mix in 150g of spelt flour, make dough and allow to rest for 1 hour. Roll out the dough and place on a baking tray. Put on toppings to your own taste. Back to SPELT MAIN COURSES
Mix 250g spelt whole grain flour with 1 1/2 Tbsp. soya lecithin. Blend 10g of dry yeast and half a tsp. of honey and add to the above. Then Blend 100ml of water, 1 egg, 1 tsp. of salt and 1 Tbsp. of sunflower oil and add to the flour and yeast. Make a dough and roll out. Toppings: Dice 100g of smoked ham and place on the dough. Defrost chilled spinach and allow to drain. Melt 1 Tbsp. butter, saute 1 chopped onion and 1 chopped clove of garlic. Add spinach and cook. Once cooked allow to cool, then spread on the pizza base. Finally put 400g of mozzarella on the pizza. Preheat the oven and bake at 220 C for 30 minutes. Back to SPELT MAIN COURSES
Spelt pasta with creamy mushroom sauce
Sauce: Melt half a Tbsp of butter, saute 1 chopped onion and 200g mushrooms. Add 1 tsp. of lemon juice, finely chopped parsley and thyme, add 200ml of cream. Cook 200g of spelt pasta until "al dente" and serve with mushroom sauce and grated cheese. Back to SPELT MAIN COURSES
Spelt pasta with tomato and vegetable sauce
Tomato and vegetable sauce: Melt 1 Tbsp. of butter, steam 2 chopped onions, 1 clove of garlic, 200g of diced carrot. After 10 minutes add 1 sliced courgette. Add herbs (parsley, sage, thyme etc.), 1 drained diced plum tomato and 200ml of cream and heat gently. Then add 100g of grated cheese but do not heat any longer. Season with salt, pepper and cayenne pepper. Serve with 250g of cooked spelt pasta. Back to SPELT MAIN COURSES
Dice 150g carrots, 150g of celery, 50g of green beans. Melt 30g of butter and saute vegetables. Then ad 200ml of water, 1 pinch of salt and pepper. Blend in 150g of spelt flakes and allow to cool. Add 3 eggs. Allow to rest until the egg is soaked up. Season with herbs like parsley, scallion etc. Form small, flat cakes and fry on both sides until golden brown. Back to SPELT MAIN COURSES
Saute 2 chopped onions, 2 chopped celery stalks in sunflower oil for 3 minutes. Add diced chicken giblets and simmer until they are cooked throughout. In a large bowl mix 2 cups of spelt bread with 1/2 cup of chicken broth (enough to moisten mixture). Add 1 egg and stir well. Combine all the ingredients and stir well, adding more liquid if needed. Add thyme, sage, salt and pepper. Knead well and stuff into neck and chest cavity. If too much stuffing, spread around poultry in baking dish. It often tastes better with a crisp crust. Back to SPELT MAIN COURSES
Cream 100g of butter. Add 1 egg, 1 egg white, 125g of cane sugar and 1 pinch of salt. Stir well. Add 100g of ground almonds, 100g of white spelt flour and 100g brown spelt flour and work into the dough. Refrigerate for 30 minutes Roll dough until it is 1cm in thickness and place on a baking tray. Whisk egg yolk and apply to the dough with a brush. Bake at 200oC degrees for 15 minutes. Cut into finger-sized sticks and bake for another few minutes. Back to SPELT SWEETS AND DESSERTS
Soak 100g of sultanas in 2 tablespoons of brandy for 1-2 hours. Mix 4 egg yokes 150g of cane sugar and one pinch of salt until blended well. Add 500g of natural yoghurt and 2 tablespoons of lemon juice and some jelly. Blend mixture well and allow to cool. Add 50g of spelt flakes and the brandy sultanas. Whisk four egg whites and add to the mixture. Pour mixture into a pudding dish and sprinkle 2 tablespoons of spelt flakes over it. Before consumption refrigerate the pudding for 4-5 hours. Back to SPELT SWEETS AND DESSERTS
Mix 350g of natural yoghurt, 2-3 tablespoons of honey, lemon juice and add 50g of spelt flakes. Chop seasonal fruit and add. Garnish with whipped cream. Back to SPELT SWEETS AND DESSERTS
Preheat oven to 220oC degrees. Grease and flour 12 muffin cups. Mix 2 1/4 cups of white spelt flour (or mixture of brown and white), 1/4 cup of brown sugar or honey, 1 Tbsp. of baking powder, 1/2 tsp. of salt. Add 1 1/4 cups of milk, 3 beaten eggs, 1 Tbsp. of sunflower oil and mix until moistened. Fill muffing cups 2/3 full with batter and bake for 17 minutes, or until brown. Variations. add half a cup of chopped almonds or half a cup of chopped dates or raisins, or 1/4 cup of each to batter before baking. Back to SPELT SWEETS AND DESSERTS
Preheat oven to 220oC. Grease baking sheet. Mix 2 cups of white spelt flour, 1 Tbsp. of baking powder and 1/4 tsp. of salt. Add buttermilk until blended. Drop batter by heaping spoonfuls onto baking sheet. Bake for 12 to 15 minutes, or until lightly browned. Yield: 12 biscuits. Back to SPELT SWEETS AND DESSERTS
Preheat oven to 180oC. Cream 1/3 cup of butter and 1 cup of sugar; add 2 beaten eggs and blend. Add 1 1/2 cup of spelt flour, 1 tsp. of baking powder, 1 Tbsp. of cinnamon and 1/2 cup of milk. Mix well. Pour into an 8 x 8 inch or 9 x 9 inch well-greased baking dish. Bake for 30 to 35 minutes. Cool before cutting. Back to SPELT SWEETS AND DESSERTS
Cream 150g of butter, add 100g sugar and 3 eggs, blend well. Add 100g of diced chocolate, a dash of vanilla essence, 1-2 Tbsp. of milk. Stir in 150g of brown spelt flour, 100g of white spelt flour and 1 tsp. of baking powder. Pour into a well-greased baking dish (9inch diameter). Bake in a preheated oven at 175C for 45 minutes Back to SPELT SWEETS AND DESSERTS
Dough: 250g of white spelt flour, 125g of butter, mix and form a circle. Add 100g of brown sugar, 1 egg and 1 pinch of salt to the centre. Make dough, then chill in the refrigerator. Roll dough and place in a greased, floured baking dish. Allow for 1 inch at the edges. Cover with grease-proof paper, weigh down and bake at 220oC for 15 minutes in a preheated oven. Remove grease-proof paper. Put on almond filling and bake for 30 minutes at 180C. Filling: Cream 4 egg yokes, 125g of brown sugar. Add 80g of soft butter, 1 Tbsp. of rum, 150g of chopped almonds and 25g of spelt flakes and 4 beaten egg whites. Back to SPELT SWEETS AND DESSERTS
Mix 100g of spelt flakes, 2 egg and 3 Tbsp. of milk. Cream 100g of butter. Add 100g of brown sugar, the juice and grated rind of 1 lemon and 1 pinch of salt. Mix well. Blend moistened flakes with 100g of white spelt flour, 100g of brown spelt flour, 50g of chopped almonds and 1 pinch of baking powder. Make dough and cool in the fridge for 2 hours. Make small dough balls and place on grease-proof paper. Dent the centre of each ball. Moisten with egg and place 2-3 almond flakes into the dent. Bake in a preheated oven at 180oC for 15 minutes. Back to SPELT SWEETS AND DESSERTS
Cream 125g of butter. Add 125g of sugar, 1 pinch of salt and 1 egg. Stir until smooth. Add 2 Tbsp.. of sour cream. To make the dough add 250g of brown spelt flour and 1 pinch of baking powder to the above. Cool in the fridge for 2 hours. Roll out the dough (5mm). Cut into 2cm x 6cm rectangles and pierce with fork. Place on a baking tray. Moisten with egg yoke. Bake in a preheated oven at 170oC for 15 minutes Back to SPELT SWEETS AND DESSERTS