I’ve just posted a new video for a wonderful spelt bread recipe. It’s my new all time favorite. Now I know I’m fickle and say that about practically every new recipe I try, but this time I mean it. This bread has all the qualities necessary for a deep, lasting relationship. Anyone can fall for a flaky chocolate croissant, but this is a wholesome bread you can take home to your mother. It will stay with you and is surprisingly undemanding.
Click the link above or on the photo to watch the video and get started. Prepare to fall in love.
Whole Grain Spelt Sourdough
{ 3 comments… read them below or add one }
Hi Eric,
Thank you for the Spelt video. It came along at a great time to help my restricted diet friend who is Wheat free but can eat Spelt. I used your overall guidance, plugged it into my go-to yeast bread formula, and am very pleased with the results! Luckily it makes two 4 1/2 x 8 1/2 pan loaves because this bread is a keeper. I ’sampled’ half a loaf before even thinking of taking any photos. YUMMM!
the formula I used:
32 oz whole grain spelt flour
20 oz water
6TBS honey
1TBS sea salt
1 1/2tsp SAF red instant yeast
the method:
16 oz flour, 16 oz water and a fat pinch of yeast were brought together in a Poolish preferment, covered and left overnight at room temperature.
In the morning the rest of the ingredients were added to the ripe Poolish, mixed and then rested for 20min. Then do the folding and resting two or three times as you have shown.
Next divide, rough form, rest and final form. Proofing was done in the pans themselves for 1 – 1 1/2hrs and when risen 1″ over the top simply placed into the preheated, 425deg steamed oven for 30-35min total bake time.
Note: I needed to cover the lidless loaf pans with a foil tent after 15min or so … the whole grains and honey brown quickly!
Thanks again for a site that keeps on giving!
*Click to enlarge
Hi Dave,
This looks awesome and thanks so much for writing it up with excellent instructions. I’ve added a link to this from the main spelt video page.
Hi Dave,
Your bread looks superb! I have had some problems making yeasted whole spelt bread in regular loaf pans.
What happens is I get a separation between the upper crust and the rest of the bread leaving a gap inside the loaf.
This may be due to the way I shape the loaves. I was wondering what method you use to shape your loaves for bread pan loaves.
Warmest Wishes
Dan