Comments on: Whipped Spelt Bread

By: Barbara Schieving

Barbara Schieving — Mon, 29 Mar 2021 23:14:43 +0000

In reply to Carole Barton. Hi Carole - you'll use 1 2/3 cup of whole wheat flour and 2 2/2 cup of spelt flour. Enjoy!

By: Carole Barton

Carole Barton — Mon, 29 Mar 2021 21:10:39 +0000

I would like to try this recipe but I don’t have a scale. Could you translate the two flours into cup equivalents? I did see the little asterisk at the end for whole meal spelt flour. I am totally inexperienced with baking bread by weight rather than volume (cups).

By: Barbara Schieving

Barbara Schieving — Wed, 11 Nov 2015 00:37:23 +0000

In reply to Jessica. Hi Jessica yes, I think it would make a good loaf of bread too. Let me know how it goes.

By: Jessica

Jessica — Tue, 10 Nov 2015 18:09:06 +0000

Hi Barbara, great recipe! I’ve made this once before but in boule form, and I was wondering if I could just use a loaf pan instead or if this recipe has to be baked on a stone?

By: Barbara Schieving

Barbara Schieving — Sat, 17 Oct 2015 12:53:46 +0000

In reply to Marci.

Hi Marci – other than this bread, I haven’t use spelt flour so I’m definitely not an expert. My guess is your bread will be very heavy and dense if you use all freshly ground spelt flour from the berries. Could you use a mix of bread flour and fresh spelt flour? I’m assuming the gran has been removed from the spelt flour and not removed from the whole wheat spelt flour.

By: Marci

Marci — Sat, 17 Oct 2015 12:38:08 +0000

I’m a little confused about the difference between the spells flours. Is it basically similar to the difference between whole wheat flour and white flour? I have a ton a spelt berries that I want to grind up for this recipe. I haven’t worked with spelt a ton so I’m wondering what your opinion is about me just using 500 grams of freshly ground spelt flour? Maybe adding a couple tablespoons of wheat gluten?

By: Tony

Tony — Wed, 26 Aug 2015 10:37:29 +0000

In reply to Rosa. I mill my spelt only have 1 grain whole spelt will only 1 flour work with this method ?

By: Karl

Karl — Sun, 25 Aug 2013 01:42:29 +0000

Omitted the salt, added a couple of tablespoons of flax meal. I let my bread stay in the fridge longer as I want it to develop more flavour through the souring process. The only thing I regret is not adding sugar for the yeast to munch on, oh well, I’ll try that the next time. Ah the finish product, pour a few drops of Olive Oil, coupled with grape syrup, let that union soak in together, oh yum yum yum. Thank you for a simple recipe.

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Mon, 10 Jun 2013 09:45:12 +0000

Thanks for baking with us Barbara. This really was a wonderful bread. This was my first time baking with Spelt and now I’m a believer as they say. I was especially impressed with how my 100% whole spelt wasn’t heavy at all.

By: sandie

sandie — Tue, 28 May 2013 18:19:31 +0000

Your bread looks great Barbara! Mine is just rising now and am hoping it turns out half as good as yours.