I bought a 5 lb bags of spelt flour and have and tried make bread, none came out good, actually came out really bad, today I was looking for a recipe for whole wheat bread and came across your recipe for spelt bread, as I still had a little over one pound of spelt flour I said tom myself this will be last try on spelt bread if this recipe doesn't work I won't by spelt flour again, WOW!!! I'm happy that I tried this recipe I followed the recipe to the letter and I end up with an amazing moist, beautiful tasty loaf!! THANK YOU SO MUCH!! I'll by some more spelt flour!! Thanks again!
If you used 2 cups of whole SPELT flour, you would have ended up with dough significantly wetter than the one he is showing. He is demonstrating with something other than spelt. Glad it turned out for you. I followed his directions, and had to add almost 2 cups more flour and still too wet! Baking it now, so we shall see.
Hi! When he says " I let the sponge rise a couple of times" what does that mean? ( in reference to the yeast mixing with the dough. I tried to follow the link for the recipe to find out what he meant but the link doesn't work. Can you help me?
I made my first loaf of spelt bread last night. It turned out great! It rose really well too and the texture is airy and soft. Can't wait to make sandwiches with it! Thanks for the recipe.
You make a beautiful loaf of bread. I bought some split spelt and will try to put some in the bread too. I haven't used whole spelt at all so I'm going to have fun. Another youtuber said to soak the spelt overnight before using it. Your video was very informative and I can't wait to try it! It'll will add a healthy dimension to my ordinary white bread loaves. Thanks for sharing!
You can, but you end up with a doorstop. Or, if you make biscuit sized rounds, you end up with something akin to hardtack. If you flatten it out real thin and bake it quick and hot you end up with matzo.
Where do you find your spelt flour? I'm thinking of making this, but I would also like to add things like ground oat meal, ground flax seed, wheat germ and maybe some oat flour for a nice rustic bread. Would it have trouble rising due to the other types of flours? Should I boost the amount of yeast?
Thanks for the lovely video boy I learned a lot. Made the bread in a rectangular shape on a cookie sheet and it was the best I ever made. I have one question if you could please reply. Just want to know the oven temperature if I'm making the bread like a focaccia style . Should I bake it on high heat or 350 f is ok. Look forward to your other videos. I wish to learn how to make whole spelt buns. Wish u all the best and God bless
i made and it turned out great but its pretty crumbly due to the lack of gluten in spelt. next time i will add some vital wheat gluten. thanks for the recipe!
+MilliePat If the first sponge does not double in size, likely it is poor yeast. Try with fresh yeast and let us know how it works for you. Other ideas may be too cool water, or very coarse ground spelt.
I have baked with spelt for 20 years, and there is no way 4 and 1/4 cups of spelt flour will work with 2 cups of water! And I was stupid enough to try this recipe anyways, thinking there was something magical about letting the foam dough rise twice. Nope! I had to add about 2.5 more cups of spelt. You will never get a dough as dry and bouncy as the one in this video either. He is showing you basic directions on how to make a loaf of bread, and I believe he used whole wheat white flour by the consistency and dryness of the dough ball he was rolling. Very deceptive vid!!! For 4 and 1/4 cups of spelt flour you need about 11 oz water, and you never knead spelt. The delicate gluten will start to fall apart. You stretch and fold it. Look up 'The Bread Kitchen' here on RUclips. She shows you how to make a loaf of spelt bread properly. Her recipe is also 4 &1/4 cup spelt flour and 11 oz water.
I clicked the link for the recipe and it said page not found. The directions in your video are not explained good enough for me to understand without a recipe.
I did the bread recipe three times, and the loaf never doubled when place in the bread pan. I made the mistake of letting the loaf rise for one hour and when baked the top separated from the rest of the loaf and then fell in. Not sure what to do to get the loaf to double in size correctly in the bread pan. .
He is rolling the dough, but what he doesn't mention is how gentle you need to be. The gluten will break down in spelt if you play with it too much. He just stirs, and then rolls a bit, and even though he punched, he did it gently to push out gas. Tbh, I have had better luck with the stretch and fold method to take gases out of spelt. Your loaf shoudn't collapse if you do it this way. If you breakdown the fragile gluten, it will rise and then fall during baking. Look up how to do spelt on The Bread Kichen here on RUclips.
Why are you adding two cups of flour? The idea is to run away from white, probably GMO flour, and stick only to spelt. I make brioche with spelt and it works very well all by itself.
In the video I heard him saying "you need 4 1/2 Cups in Total. 2 1/2 Cup to start with and later on the other 2 Cups along with the oil and salt...I am just doing it...l.o.l.
People who have a problem with gluten (my opinion) are the ones who have too much exposure to GMO foods. Gluten is not the problem but your intake of the GMO containing foods that create this issue. Wheat in its basic form should never cause a problem (allergy-wise) if you've removed yourself from GMO influence. Bread is a known source of nutrition for millenia and should not be discounted simply because of current issues due to to fabricated problems via big AGRA.
Thanks. I guess my comment was misunderstood to mean that I was skeptical to people having adverse reactions to foods. Not true. I know there are many who do. Since many of these allergies seem to be displaying recently and I've watched "Genetic Roulette" it's merely MY opinion that GM foods are highly suspect. Also the heavy use of pesticides/herbicides on our foods are causing much of this issue. Natural slow seed selected hybrids are not the likely culprit but agree old natural food is good.
I bought a 5 lb bags of spelt flour and have and tried make bread, none came out good, actually came out really bad, today I was looking for a recipe for whole wheat bread and came across your recipe for spelt bread, as I still had a little over one pound of spelt flour I said tom myself this will be last try on spelt bread if this recipe doesn't work I won't by spelt flour again, WOW!!! I'm happy that I tried this recipe I followed the recipe to the letter and I end up with an amazing moist, beautiful tasty loaf!! THANK YOU SO MUCH!! I'll by some more spelt flour!! Thanks again!
If you used 2 cups of whole SPELT flour, you would have ended up with dough significantly wetter than the one he is showing. He is demonstrating with something other than spelt. Glad it turned out for you. I followed his directions, and had to add almost 2 cups more flour and still too wet! Baking it now, so we shall see.
Hi! When he says " I let the sponge rise a couple of times" what does that mean? ( in reference to the yeast mixing with the dough. I tried to follow the link for the recipe to find out what he meant but the link doesn't work. Can you help me?
The best recipe so far I have made this bread couple of times me and hubby can't stop eating it thanks so much
Indeed this is my go-to bread recipe! Thank you so much 😊
I can't wait to try your recipe! Thanks!
Such a simple recipe. Love the background music.
I made my first loaf of spelt bread last night. It turned out great! It rose really well too and the texture is airy and soft. Can't wait to make sandwiches with it! Thanks for the recipe.
what kind of spelt?
@@johnross560 I use Bob's Red Mill spelt flour.
You make a beautiful loaf of bread. I bought some split spelt and will try to put some in the bread too. I haven't used whole spelt at all so I'm going to have fun. Another youtuber said to soak the spelt overnight before using it. Your video was very informative and I can't wait to try it! It'll will add a healthy dimension to my ordinary white bread loaves. Thanks for sharing!
Why must we use vegetable oil? Could we substitute another kind of form stead of vegetable oil?
@trident1314 Yes. It is all about optimizing the rising characteristics of the dough.
Just finished baking this spelt recipe... and the bread looks amazing. I did make two loafs as I had smaller bread pans. Thanks
Do you have an updated link for this recipe? that link does not work
Hopefully it turns out good! So if I understand correctly, this dough has to rise 3 times?
Same thing I said... 3 times!
Im so going to try it today!!!
This was my first time making bread and this recipe was great
FANTASTIC RECIPE....SUPER LOAF. THANK YOU FOR SHARING ...the pan seems to be
8 1/2 x 4. a one pound loaf. Aria
You can, but you end up with a doorstop. Or, if you make biscuit sized rounds, you end up with something akin to hardtack. If you flatten it out real thin and bake it quick and hot you end up with matzo.
Where do you find your spelt flour? I'm thinking of making this, but I would also like to add things like ground oat meal, ground flax seed, wheat germ and maybe some oat flour for a nice rustic bread. Would it have trouble rising due to the other types of flours? Should I boost the amount of yeast?
azurestandard.com
You said you let the sponge rise couple of times...what does that mean?? Do you punch down twice...then add 2 cups more?
N. Richards Just stir it down when it doubles the first time and then let it rise again.
Delectable Planet thanks :)
Thanks for the lovely video boy I learned a lot. Made the bread in a rectangular shape on a cookie sheet and it was the best I ever made. I have one question if you could please reply. Just want to know the oven temperature if I'm making the bread like a focaccia style . Should I bake it on high heat or 350 f is ok. Look forward to your other videos. I wish to learn how to make whole spelt buns. Wish u all the best and God bless
Can it be done using half white flour ? Thanks
Yes. It will just be a lighter texture
i made and it turned out great but its pretty crumbly due to the lack of gluten in spelt. next time i will add some vital wheat gluten. thanks for the recipe!
I've made this recipe four time, and I've never gotten it to rise as much as in the video, maybe I have bad yeast, any suggestions.
+MilliePat If the first sponge does not double in size, likely it is poor yeast. Try with fresh yeast and let us know how it works for you. Other ideas may be too cool water, or very coarse ground spelt.
I have baked with spelt for 20 years, and there is no way 4 and 1/4 cups of spelt flour will work with 2 cups of water! And I was stupid enough to try this recipe anyways, thinking there was something magical about letting the foam dough rise twice. Nope! I had to add about 2.5 more cups of spelt. You will never get a dough as dry and bouncy as the one in this video either. He is showing you basic directions on how to make a loaf of bread, and I believe he used whole wheat white flour by the consistency and dryness of the dough ball he was rolling. Very deceptive vid!!! For 4 and 1/4 cups of spelt flour you need about 11 oz water, and you never knead spelt. The delicate gluten will start to fall apart. You stretch and fold it. Look up 'The Bread Kitchen' here on RUclips. She shows you how to make a loaf of spelt bread properly. Her recipe is also 4 &1/4 cup spelt flour and 11 oz water.
@@shruffles35
I clicked the link for the recipe and it said page not found. The directions in your video are not explained good enough for me to understand without a recipe.
I did the bread recipe three times, and the loaf never doubled when place in the bread pan. I made the mistake of letting the loaf rise for one hour and when baked the top separated from the rest of the loaf and then fell in. Not sure what to do to get the loaf to double in size correctly in the bread pan. .
He is rolling the dough, but what he doesn't mention is how gentle you need to be. The gluten will break down in spelt if you play with it too much. He just stirs, and then rolls a bit, and even though he punched, he did it gently to push out gas. Tbh, I have had better luck with the stretch and fold method to take gases out of spelt. Your loaf shoudn't collapse if you do it this way. If you breakdown the fragile gluten, it will rise and then fall during baking. Look up how to do spelt on The Bread Kichen here on RUclips.
would you use the same method with the 2 stage flour add if you were using a mixer and instant yeast
wow. I can't believe the rise on there. I tried making spelt a few times and I always get a flat hard rock.
So is this all spelt four or haf spelt and haf reg flour?
Measurements please... I went to the site linked in the description and the site is nonexistent..
www.delectableplanet.com/recipes/whole-spelt-bread
What brand is your pan? Is it a 9x4x4?
Write the recipe please
What size bread pan? Can someone help?
can you give the recipe for 14 loaves pls???
where can I get spelt flour? is there a special brand u recomend?
Go to whole foods stores
You contradicted yourself. First you said 4 cups of flour, then you said 2 1/2 cups of flour. Which is it?
Why are you adding two cups of flour? The idea is to run away from white, probably GMO flour, and stick only to spelt. I make brioche with spelt and it works very well all by itself.
+Maya Legrand It is not white flour. It is whole grain spelt. It just looks light under the lights.
Can you buy spelt flour from the supermarket?
Yes
Aldi have a good range of spelt and French bread flours
@@yvetteappleton607 I have been shopping Aldi weekly for several years and I have never ever seen spelt flour there in the US.
1 or 2 tea spoon of yeast. Lol, that's accurate. In a bread recipe...
For the recipe please go to this link >> www.delectableplanet.com/recipes/whole-spelt-bread
It needs some color.
Thanks
Gracias, que alivio.
In the video I heard him saying "you need 4 1/2 Cups in Total. 2 1/2 Cup to start with and later on the other 2 Cups along with the oil and salt...I am just doing it...l.o.l.
I think the other 1/2 is just for needing.
People who have a problem with gluten (my opinion) are the ones who have too much exposure to GMO foods. Gluten is not the problem but your intake of the GMO containing foods that create this issue. Wheat in its basic form should never cause a problem (allergy-wise) if you've removed yourself from GMO influence. Bread is a known source of nutrition for millenia and should not be discounted simply because of current issues due to to fabricated problems via big AGRA.
But wheat had been hybridized so its not the same grain anymore
Good video.
Thanks. I guess my comment was misunderstood to mean that I was skeptical to people having adverse reactions to foods. Not true. I know there are many who do. Since many of these allergies seem to be displaying recently and I've watched "Genetic Roulette" it's merely MY opinion that GM foods are highly suspect. Also the heavy use of pesticides/herbicides on our foods are causing much of this issue. Natural slow seed selected hybrids are not the likely culprit but agree old natural food is good.
Based on the comments below it doesn't seem like most viewers are having success with this recipe
Honey turns toxic with heat
1:00
3:26
Sorry, wrong place for the comment.
Spelt originates from AFRICA!!!
:)
replenish gastric enyzmes,