#Spelt

OOF, I barely salvaged this loaf (recipe below!). Here’s what I do when I see the dough go too far in bulk fermentation (it’s been hot!). There are so many points in the bread-making process where small little adjustments are needed to keep a dough on track. Given how slack and extensible the dough felt, I was surprised to see how it puffed up in the oven. The final flavor was sour-forward for sure, but one of those loaves that makes your mouth water instantly—a good sign of strong fermentation. Sourdough bread recipe (makes 4x900g loaves): Levain 63g medium protein white flour 63g whole spelt flour 126g water 63g ripe sourdough starter Main Dough 1006g medium protein white flour 486g type 85 (high extraction) 326g whole spelt flour 35g sea salt 1235g water 1 195g water 2 (bassinage, add at end of mixing as needed) 316g levain [[Method]] 1. Mix Levain ingredients and keep warm for 5 hr 2. One hour before your levain is ready, add the flour and water to a mixing bowl and mix until no dry bits. Let rest for 1 hour, covered. 3. Add levain, mix speed 1 for 3 minutes (or by hand for 5), rest 10 minutes, then add salt and Water 2 as needed. Mix until smooth, 3-4 min on speed 2 in a mixer. 4. Bulk ferment for 3 hours (or shorter if it’s warm there!!). Two sets of stretches and folds at 30-min intervals. 5. Shape into a large batard or boule and place in a proofing basket dusted heavily with flour. 6. Proof in refrigerator overnight. 7. Preheat oven to 450°F (230°C), bake 20 minutes with steam, then 40-50 minutes without. Internal temp should reach 204°F (95°C). Cool at least 3 hours before slicing, ideally 5. #sourdough #baking #bread #theperfectloaf #wheat #spelt

Spelt berries two ways: cooked and freshly ground. Spelt berries are a type of wheat kernel. They contain lots of fiber and more protein than other types of wheat and grains. Spelt, emmer, rye and other types of berries are sold in most stores that carry bulk staples. So they are one item that is fairly easy to get without plastic (it depends on where you live, of course). Cooked, these spelt berries have a wonderfully chewy, toothy texture. I cook 1 cup of spelt berries in 3 cups of water and simmer covered for about 20 minutes. Add more water if the water boils off (you shouldn't have to do this with a 1-to-3 ratio). I like my cooked spelt berries very chewy. If you want them softer, cook them longer. Toss them in a kale salad, add them to a pot of soup or try them in place of rice as a side dish. You can also grind up spelt berries as seen here in my vintage Excalibur grain mill that a generous neighbor gave me. I have seen these on eBay for a few hundred dollars. I also have a hand-cranked Victorio grain mill that I like. (It cost about $60 over 10 years ago.) Freshly ground flour tastes amazing and contains all the nutrients in the kernel, unlike store-bought flour. I used all of this to make sourdough crackers. They taste incredible with this flour! Our sourdough starters, Eleanor and her partner Stonn, also love freshly ground flour.

Here’s Paul, our resident Grainfluencer. He’s forgotten more about ancient grains than most of us will ever know. This month, he’s here to tell us about spelt. Spelt is a more wholesome choice than refined flour, and a flavor, versatile alternative to conventional whole wheat. It isn’t hard wheat. It isn’t soft wheat. It sits in its own category, with a protein-carb profile that lets it do things other flours can’t. Bread on Monday, pastry on Thursday. That’s spelt. If you’ve been curious about ancient grains but didn’t know where to start, Paul’s your guy. Tap the product tag to shop spelt flour. 🌾 #mainegrains #spelt #speltflour #ancientgrain #knowyourmiller

Combined with 10kg of rye, 5kg of millet, 5kg of buckwheat & 5kg of mixed seeds I have the MOST nutritionally diverse, healthy, hearty bread... FOR A YEAR. Which cost me £100. Half of my calorific intake sorted FOR THE YEAR for less than what most people spend in a WEEK on food. This is how to hack the matrix. My Rye. Grain from @craggsandco 🙌🗝️ #alternativeliving #breadmaking #spelt #hackthematrix #freedomlifestyle

Many people experience brain fog, bloating, or fatigue without realizing wheat could be the culprit. 🌾 Barbara O’Neill explains how gluten and hybridized wheat can disrupt digestion and clarity, and how giving your body a break can bring surprising results. 🧠✨ . . . #BarbaraONeill #NaturalHealing #BrainFog #BloatingRelief #GlutenIntolerance #HolisticHealth #HealthyGut #AncientGrains #EinkornWheat #Spelt #GutHealing #WellnessTips #HolisticNutrition #TheHealthyyHabitat #Wheat #Bread #Sourdough #NaturalRemedies

🇬🇧 Today I’m showing you my very first Neapolitan pizza made with spelt flour. Do you think you can tell the difference compared to a regular wheat flour pizza? 🇩🇪 Heute zeige ich euch meine aller erste neapolitanische Pizza die ich mit Dinkelmehl gebacken habe. Was meint ihr ist sie von einer normalen Weizenmehl Pizza zu unterscheiden? Direktteig 👉🏻 - 67% 💧 - 36h ⏰ Gehzeit #spelt #dinkel #farro #pizza #pizzacontemporanea

A tortilla press is amazing for unlimited homemade tortillas made with sprouted spelt #breadmaking #homemadetortillas #sproutedspelt #spelt #tortilla

Kicking off the year with our Organic 5 Seed Spelt 🤩 This loaf is made using 100% stoneground spelt making it naturally low in gluten, and easier to digest for some people compared to conventional wheat. An all round super loaf 🧡 #bakery #handmade #wholesalebakery #spelt

Spelt challah! 1 cup of warm water 6 square packets of yeast 2 tablespoons of sugar 6 pounds of @wondermillsflour white spelt flour 3 tablespoons of salt 1 cup of oil 1 cup of honey 5 eggs beaten 3-4 cups of warm water 1 egg beaten (for a egg wash) Everything seasoning In a large mixing cup mix together the 1 cup of water, yeast and sugar Cover and set aside In a mixer add the flour Then add the oil, salt, honey and eggs Mix on low Then add in the yeast and mix again on low Add in the water one cup at a time mixing between each cup After you add the last cup of water turn the mixer on high and let it go for 10 minutes Spray a large bowl with oil spray place the dough in the bowl Cover and place it somewhere warm Let the dough rise for at least 1 hour (you can definitely let the dough rise for longer, closer to two hours) Shape the dough Place the breaded dough into a sprayed tin Cover the dough and Let the dough rise for at least another hour Brush the challah with the egg wash and add whatever toppings you like Bake on 375 for 35-40 minutes Enjoy! #bread #spelt #sugarfree #baking #recipequeen

100% Spelt Sourdough 🌾 An ancient grain cultivated for thousands of years. Whole grain. Naturally fermented. No BS #spelt #speltsourdough #ancientgrains

Einfaches Dinkelvollkornsauerteigbrot 🍞🌾 English recipe in the pinned comments 🇬🇧⬇️ *** Die Gärzeit ist ein Richtwert und kann je nach Temperatur, Mehl und Starter variieren. Optimal sind für das Dinkelbrot ca. 22 Grad Zutaten: - 500g Dinkelvollkornmehl - 100g aktiver Starter (Dinkel, Roggen, Weizen was auch immer du hast) - 11g Salz - 370g Wasser - 15g Zitronensaft/Orangensaft - Optional: 20g Sirup, Honig - Optional: Haferflocken, Saaten…. als Topping - Kastenform 27x15x7 Zubereitung: 1. Wasser, Zitronensaft und Starter mischen (+optional Sirup, Honig) 2. Mehl dazu geben und kurz mit der Hand verkneten – 30 Minuten ruhen lassen 3. Salz dazu und kurz mit Hand unterkneten – 30 Minuten ruhen lassen 4. 1 x Stretch & Folds – 30 Minuten ruhen lassen 5. 3 x Coild Fold – dazwischen je 30 Minuten ruhen lassen 6. Noch ca. 1 Stunde nach dem letzten Mal Coil Fold ruhen lassen, der Teig sollte sein Volumen deutlich verdoppelt haben, dann den Teig formen und in eine Kastenform geben. An dieser Stelle, wenn du möchtest den Teig in Haferflocken, Saaten … wälzen/bestreuen 7. Abgedeckt ca. weitere 3,5 Stunden ruhen lassen bis das Brot bereit zum Backen ist (Volumen hat sich in der Form verdoppelt), alternativ kannst du das Brot nun über Nacht in den Kühlschrank stellen und erst am nächsten Morgen backen 8. Brot mit Dampf im vorgeheizten Ofen bei 230° 15 Minuten backen, danach weitere ca. 40 Minuten ohne Dampf bei 200°, bis das Brot knusprig braun ist 9. Vor dem Anschneiden mindestens 1 Stunde abkühlen lasen ° ° ° #sauerteig #sauerteigbrot #sourdough #sourdoughbread #dinkel #spelt #dinkelvollkorn #healthybaking #breadbaking #brot #brotbacken

Here are 5 things to consider when using spelt in your sourdough bread: -Spelt has weaker gluten. So it’s best if you blend it with bread flour for better structure. I like to add around 10-20% in my loaves. -You may want to reduce hydration in the beginning. Spelt absorbs water differently and the dough becomes more extensible. -Handle spelt loaves gently. Overworking the dough can lead to dense loaves. -Watch fermentation closely. Spelt proofs faster than most bread flours. -Expect your loaves to taste amazing. Spelt adds the most insane nutty flavor to your loaves. Do you like working with spelt? It’s one of my favorite ancient grains. #spelt #sourdough #speltsourdough #sourdoughbread