Spelt is in fact an ancient grain, and an ancestor of modern wheat. Spelt bread is also preferred by many because it has a better nutritional breakdown than wheat, with less calories but more protein. The recipe I use for sourdough takes a week from start(er) to finish, and even when the starter is fully-fledged, there is a three day wait for the bread. I enjoy using Spelt in breads for a number of reasons. ... 300g wholemeal spelt flour 200g strong white bread flour 1 heaped tsp fine sea salt 7g packet of instant dried yeast or 15g fresh yeast 350ml water . You don’t need a cupboard full of specialist equipment - here are my recommendations of baking tools. Here's his advice for beautiful loaves of bread at home! At Bob's Red Mill, we know that you can't rush quality. Paul Hollywood is the blue-eyed judge on the 'Great British Baking Show' and a master bread baker. Terms & Conditions | Privacy Policy | Cookies. Add the lard and pour in about 225–250ml of water. As far as spelt bread recipes go this is by far the best I've tried. Be warned that spelt bread does rise well so make sure you don’t over prove. Place into the loaf tin smooth side up. When baking biscuits or cakes, you require flour with a lower protein level for a crumbly texture – such as plain or self-raising flour. Place tin in a plastic bag or cover with oiled cling film and leave to prove for one hour until the dough has at least doubled in size. Water makes a difference to how much the dough rises and the structure of the crumb. Because spelt flour has less gluten the dough must be kneaded for at least 10 minutes by hand. Left the smooth dough in the bowl to prove. When making bread you need to use strong flour. When the dough is smooth, put it into a large oiled bowl. Where possible, I use stoneground wholemeal flour, as this retains more nutrients from grain. You can also use wholemeal bread flour when baking biscuits and muffins, but I suggest you mix it with plain white flour to bring the protein level. Thought you might be interested in that viewpoint as you explore the world of breads it may come up again…. The idea of yeast may seem scary to first-time bakers. I don’t know if it was because I used spelt flour but I found that I needed quite a bit more flour then the original recipe … Brush a 1KG loaf tin with olive oil or butter. I just cut one loaf open to taste and cannot stop eating from it it's that good. If you've had an epic baking fail - don't worry - let Paul Hollywood explain what went wrong and show you how to fix it so next time you bake the perfect loaf. I always add an extra 5 minutes of kneading when using malted flour, as the protein levels can vary. Self-raising flour is mainly used for cakes; it contains baking powder, and therefore requires no other baking agents. ( Log Out /  Put the flour and yeast into the bowl of a stand mixer fitted with the dough hook. I use ordinary fine-grained cooking salt in my recipes. Method. Admittedly that’s not many, I’m building up to the more difficult looking one’s in Paul Hollywood’s How to Bake. The original recipe for Paul Hollywoods Christmas Stollen calls just for bread flour. Spelt is one of the super grains. I have tried this recipes with flax sesame and sunflower seeds (in various … Spelt is in fact an ancient grain, and an ancestor of modern wheat. Doubled up the Spelt Bread recipe and made two 2lb loaves using the whole 1kg bag. There are four simple key ingredients for making bread: flour, yeast, salt and water. All you need to know about the basic ingredients for making bread and cakes. It is essentially a white flour with added flakes of malted wheat. Paul simply loves giving advice to help you perform better in the kitchen. It’s quite trendy at the moment to be wheat intolerant but it’s not much fun if you really are because of all the amazing breads you’re missing out on, however, spelt flour is an excellent alternative due to its lower gluten content and produces some great breads (no beautifully crusty french baguettes or chewy sourdoughs though). Cover with a tea towel for at least an hour but 2 or 3 hours is fine as long as it has doubled in size. (Known as strong white flour to some). Enter your email address to follow this blog! That's why we manufacture our products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. Although contains some gluten, people with wheat intolerances often find they can tolerate spelt better than other flour. ( Log Out /  Then turn down the heat to 350 degrees F (leaving the loaves … Shop-bought bread can be loaded with salt, sugar and preservatives, so try making your own for a healthier loaf. 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