I admit that I love experimenting with different bread grains as they all seem to have their own unique qualities to a certain degree. Obviously, whole wheat is my mainstay, but my true favorite is spelt grain. Spelt has a wonderfully nutty flavor and develops a crusty consistency when toasted in my countertop oven. Its low gluten content makes it a great pick for those of you who suffer from gluten allergies or celiac disease. But one of the best features of spelt grain is that its cultivation originates before the growing of wheat hybrids. In other words, spelt grain is very similar to what human ancestors consumed in the great Fertile Crescent thus its vitamin content is more intact than the numerous wheat hybrids living our grocery stores today.
However, its important to add more whole wheat than spelt as the low gluten content of spelt makes it difficult to rise. I personally don't soak my whole wheat as I don't have digestive disorders or problems with gluten, but its a good idea to do so if you suffer from the above. Add at least 3/4 cup of golden flax seed from your local health food shop to give it more crunch and nutrition.
Medium Loaf of Whole Wheat & Spelt Bread:
However, its important to add more whole wheat than spelt as the low gluten content of spelt makes it difficult to rise. I personally don't soak my whole wheat as I don't have digestive disorders or problems with gluten, but its a good idea to do so if you suffer from the above. Add at least 3/4 cup of golden flax seed from your local health food shop to give it more crunch and nutrition.
Medium Loaf of Whole Wheat & Spelt Bread:
- 2 cups of organic whole wheat flour
- 1 cup and a half of spelt flour
- 2 teaspoons of sea salt
- 3 tablespoons of local honey
- 3 teaspoons of yeast
- 3/4 cup of golden flax seed
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