You can call me Edith (weizenwind) wrote in vegancooking,
You can call me Edith
weizenwind
vegancooking

Spelt bread

Yay spelt! Americans seem to think that spelt is some bizarre engineered grain for people who can't eat wheat. Europeans typically know better. Spelt is delicious and has been around for ages.

Since I'm still very much in love with my new grain mill I made spelt bread today. I only put the grain through the mill once, so it has much more texture than it would otherwise.

The dough:

450g spelt, finely ground
2 cups warm water
1 packet (7g) active dry yeast
1 tsp. salt
2 Tbsp. canola oil
about 2 cups white bread flour

While I ground the spelt, I proofed the yeast. Obviously, you could do this with commercially ground whole-spelt flour as well. Add the water and yeast to the spelt and mix well into a very wet dough. Let sit 20 minutes. Add salt, oil, and a cup of flour. Stir as long as you can, then turn out and start kneading. Knead about 12-15 minutes, adding flour as needed. Oil the ball of dough, put it into a clean bowl, cover, and let rise until double.

Shaping:

I made three separate things with this batch: pizza (1/4 of the dough), sesame sandwich rolls (1/4 of the dough), and a loaf of bread (1/2 of the dough) that is my first attempt at recreating a lovely buckwheat-studded spelt loaf I used to buy all the time in Germany.


Pizza! With a pesto-olive-oil base (no tomato), FYH mozzarella, mushrooms, broccoli, and oil-cured olives. Baked about 10 minutes at 500F. Made one thin-crust pie about 10" in diameter.



Rolls! Baked about 10 minutes at 500F. Sliced when cool, then put in the freezer until I need a sandwich roll. A quarter of the dough made just these three.



Bread! Baked 10 minutes at 500F, then 20-30 minutes longer at 350. And yes, all the buckwheat does just fall off when you cut it. I think I'll try glueing it on there with a flax wash next time.
Tags: breads, breads-pizza-dough, breads-rolls, breads-wholemeal/wholewheat, grains-spelt
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