Guest guest Posted January 16, 2004 Report Share Posted January 16, 2004 Thanks for the links. The bread recipe that I posted rises just perfect every time that I make it. I use a bread machine for mine but I do have the directions for baking it in an oven. If you would like me to send it to you, let me know. It really is a great tasting bread. Coryn spelt links Here is a link to some FAQ about spelt. Includes a tip for making bread that rises higher. http://www.purityfoods.com/SpeltFAQ.html Off of that page there is a link to spelt recipes, other tips, and cookbooks. Another site http://www.spelt.com/ Wish me luck as I make my first batch of homemade spelt bread today. , O+ secretor Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2004 Report Share Posted January 16, 2004 I'd like your recipe for bread in the oven! > Thanks for the links. The bread recipe that I posted rises just perfect every time that I make it. I use a bread machine for mine but I do have the directions for baking it in an oven. If you would like me to send it to you, let me know. It really is a great tasting bread. > > Coryn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2004 Report Share Posted January 22, 2004 This is the recipe I used for spelt bread. I use my stand up Kitchen Aid mixer to make the dough. It nearly burned the motor out, though, it was making sounds and nearly rocked off the counter so I stopped the kneading before the recommended time. There was also a funky smell coming from the motor. http://www.dovesfarm-organic.co.uk/spelt-flour-recipies.htm#spelt I cut it down to 2 lb whole wheat spelt flour and 8 oz white spelt flour. Review: very woodlike and dense. I can't handle it plain, got stiff quickly (despite being in a ziplock bag). I use it for toast and it is so dense and nutty and dry that I drink about 16 oz of water just to eat 2 slices of toast! So much for Dadamo's idea of not drinking while eating meals. LOL. I saw tips online about making a " sponge " using half the batter and letting sit 6-8 hours like that then adding more spelt flour and then rising again and baking, supposed to make it a more fluffy loaf. I have a hard time dedicating approx. 4 hours to making bread let alone starting in morning and finishing in late afternoon/evening! I can't handle it. For all that work, I'd rather just buy it ready made and settle for it. DH went to the store to buy me frozen spelt bread and said it was $5.50 and he gasped and refused to buy it. Sigh. I was hoping for some light and airy spelt bread to eat a sandwich on for lunch 1x per day or perhaps every other day. I will figure this out someday. I am going to do interlibrary loan on some of the gluten free gourmet cookbooks, we'll see what they yield. I am looking especially for tips and shortcuts not just recipes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2004 Report Share Posted January 23, 2004 : I just made a loaf of spelt bread that came out with great texture, despite my concerns during the risings. It's on the Purity Foods site below -- the Harvest Spelt Bread. The recipe includes a can of pumpkin and I put in flax seed as well since our local stores don't carry whole spelt flour. http://www.purityfoods.com/index2.html I'm not sure how well it would hold up to bread machine kneading. I kneaded it by hand as it is much more fragile than regular wheat gluten -- and I only kneaded it until it was holding together fairly well. It was still much stickier and less firm than regular dough. Next time I might leave out the cinnamon/nutmeg and add just a bit more salt. It was very good! in NC > This is the recipe I used for spelt bread. I use my stand up Kitchen Aid > mixer to make the dough. It nearly burned the motor out, though, it was > making sounds and nearly rocked off the counter so I stopped the kneading > before the recommended time. There was also a funky smell coming from the > motor. > > http://www.dovesfarm-organic.co.uk/spelt-flour-recipies.htm#spelt > > I cut it down to 2 lb whole wheat spelt flour and 8 oz white spelt flour. > Review: very woodlike and dense. I can't handle it plain, got stiff quickly > (despite being in a ziplock bag). I use it for toast and it is so dense and > nutty and dry that I drink about 16 oz of water just to eat 2 slices of > toast! So much for Dadamo's idea of not drinking while eating meals. LOL. > > I saw tips online about making a " sponge " using half the batter and letting > sit 6-8 hours like that then adding more spelt flour and then rising again > and baking, supposed to make it a more fluffy loaf. I have a hard time > dedicating approx. 4 hours to making bread let alone starting in morning and > finishing in late afternoon/evening! I can't handle it. For all that work, > I'd rather just buy it ready made and settle for it. > > DH went to the store to buy me frozen spelt bread and said it was $5.50 and > he gasped and refused to buy it. Sigh. I was hoping for some light and airy > spelt bread to eat a sandwich on for lunch 1x per day or perhaps every other > day. I will figure this out someday. > > I am going to do interlibrary loan on some of the gluten free gourmet > cookbooks, we'll see what they yield. I am looking especially for tips and > shortcuts not just recipes. > > > > Quote Link to comment Share on other sites More sharing options...
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