spelt bread in the breadmaker

Pinzy

Hi,

I've just started looking at recipes for spelt bread in breadmaker, though they list the ingredients then just say "put ingredients in the order recommended by the manufacturer".

We've lost the instructions for our breadmaker long ago, and surely it's pretty similar for most! So could anybody tell me which order I'm supposed to put the ingredients in?

Do I need to do stuff like dissolve the yeast in water first? (Reading random bread recipes now for tips.)


I'm not a cook, so go easy on me

Penelope_Penguin

Pinzy wrote: »

Hi,

I've just started looking at recipes for spelt bread in breadmaker, though they list the ingredients then just say "put ingredients in the order recommended by the manufacturer".

We've lost the instructions for our breadmaker long ago, and surely it's pretty similar for most! So could anybody tell me which order I'm supposed to put the ingredients in?

Do I need to do stuff like dissolve the yeast in water first? (Reading random bread recipes now for tips.)


I'm not a cook, so go easy on me

I use Easyblend yeast, and that needs no pre-treatment I put the water in first, then the salt and sugar, then the flour, and yeast on top - away from the liquid (especially if I'm putting it onto the timer setting).

HTH, Penny. x

Pinzy

I can't remember which yeast I bought, I know it wasn't a sachet one, in case I needed a different measurement. I'll see if it says anything on the packet about pre-treatment!

Thanks PP, that's very helpful to know the order of the ingredients

morganlefay

Or you can do it the other way round and put the yeast in first, then flour, then sugar/salt etc and water last which is what my BM likes. As long as you separate the yeast and the water by putting the flour in the middle I don't think it matters.

morganlefay

Oh, and.... I can now get organic spelt flour from my local dairy, which is grown and ground here - which I really like. BUT I've now got two sorts of spelt flour - strong wholemeal and strong white, I've never baked with spelt before so can an experienced spelt baker suggest how I would do it in my BM. Would half and half be good, following the method as above and set for a wholemeal loaf ? I think I'll give it a whirl, but any advice most gratefully received ! (It came with a recipe for a no-knead loaf you did in the oven with lots of lovely seeds etc. It came out like a brick - we really could have used it to build houses with, would have broken all our teeth, such a waste of seeds :mad: )

Penelope_Penguin

morganlefay wrote: »

Oh, and.... I can now get organic spelt flour from my local dairy, which is grown and ground here - which I really like. BUT I've now got two sorts of spelt flour - strong wholemeal and strong white, I've never baked with spelt before so can an experienced spelt baker suggest how I would do it in my BM. Would half and half be good, following the method as above and set for a wholemeal loaf ?

That's what I do

Penny. x

Sam37

I now also use the superrapid 80 minute programme. I've read somewhere that spelt shouldn't be kneaded too long, as that would do damage to some of the proteins. The bread is a lot higher than on the long wholemeal programme.

My recipe:

450 gram wholemeal spelt (I like the real stuff!)
50 grams of various seeds (lineseed and sunflower are my favourites)
1 packet of 7 gram dry yeast
300 ml lukewarm water
1 tablespoon olive oil
1 tablespoon sugar
1 teaspoon salt

Dustykitten

I would like to have a go at making a spelt loaf by hand - or in the magimix. I've never really made bread before. A recipe and tips please from somebody would be great. Also any teabread recipes for spelt.

Thanks off to by some spelt in expectation!