Spelt is much easier to digest than modern-wheat; see here for an explanation. Many people who find they have bloating, indigestion or tiredness after eating wheat, discover that eating spelt doesn’t cause any of those problems.
Spelt flour is now readily available in, even in most mainstream supermarkets. You can bake with wholegrain alone or mix wholegrain and white for a lighter loaf. This spelt loaf in bread-maker recipe is for a medium spelt loaf, using an equal mix of wholegrain and white. Experiment with what works best for your and your family’s palate, noting that the more wholegrain you add, the more yeast you’ll need. It is best to limit the amount of yeast in your diet (see here), so bear that in mind. Toasting bread also reduces the negative effects of the yeast.
I use an old Panasonic bread-maker which doesn’t have a specific spelt setting or paddle. It doesn’t cause any problems, I use the French bread setting as it has a quick knead period and a long bake period. If you are approximating this on your machine, try looking for a setting with ~10 minute knead, ~1 1/2 hour rise and ~1 hour bake.
The bread has a flat or slightly sunken top.
- 1 tsp quick rise yeast (for bread-makers)
- 200g wholegrain spelt flour
- 200g white spelt flour
- 1 tsp raw cane sugar / demerara sugar
- 1 tsp rock salt (if you don't have it, use normal salt)
- 40g olive oil
- 300ml / 300g water
- Put the bread pan on the scales, set to zero, and weigh out all the ingredients into the pan in the order listed above.
- Put the bread pan into the bread-maker and choose appropriate setting. I use Panasonic French setting but you may need to choose another (see notes above). Press Start and wait for your delicious bread to be ready!