Anyone used Spelt flour for bread?

dannahaz

Hi all

One of my best friends has a minor wheat intolerance. Her tummy puffs out if she has too much bread. She loves bread though, and I was thinking of trying to make her a loaf using Spelt.

Do you have any experience of this? What's the bread actually like? Does it stop the tummy puffing?

Any tips gratefully received

Fivenations

Hi
If you like wholemeal bread you will like Spelt. It is a denser loaf, at least my attempt is, with a nutty taste. I really like it. It rises quicker than WM flour so dont let it ferment too long. And it's meant to contain less gluten so may be suitabe for your friend. Waitrose and Tesco sell the flour, about £1.29 for 1Kg

dannahaz

That's great FIvenations, thank you.

janeawej

a local healthfood shop sells it and its very popular so must be ok!

nodwah

Me and 2 wheat sensitive friends tried spelt flour and for 2 of us it didn't help and the other one was fine, so I won't neccessarily work i'm afraid. Spelt is still wheat, just an ancient variety.

Pink.

Hi dannahaz,

This older thread might help: spelt bread in the breadmaker

Pink

competitionscafe

I bought some spelt bread at M&S out of curiosity - very tasty but it was £1.99 for a small loaf!!!! :eek:

So I bought a 1kg bag of Spelt Flour for £1.50 (Dove's Farm) and will try this recipe I found online:
http://yumblog.co.uk/archives/63

I might try half white flour half spelt for the first attempt.......

nappentass

I've been using Spelt for a while in biscuits & scone/pizza base dishes.
I've tried making bread once and we liked it though I think I've more experimenting to do, I'll try to find the recipe in my book and post it later.
I was using Dove Farm flour but tried the Bacheldre Stoneground Spelt Flour from Waitrose and preferred that.
I saw a recipe at the weekend for norfolk spelt bread, which is next on my list to try
http://www.bbc.co.uk/food/recipes/database/terrineofhamhockwith_85947.shtml
and we even went to Letheringsett Mill for flour as we were nearby, and want to try out different sources to find which we like best.

HTH
Jill

bellsbells

I use it in place of wholemeal in a bread recipe for a change every now and again. It does give a different taste to the bread. I normally do 2/3 white flour and 1/3 spelt as all spelt would be a bit heavy. You could give it a go with a wheat free bread mix instead of the white - the usual problem with wheat free flours is getting it to rise but because of the spelt it might be ok - maybe up the spelt flour to half. It is worth a try!

[Deleted User]

spelt flour works very well with a sourdough starter. It is a fragile flour and should hardly be kneaded at all. Just stretch and fold a few times. It does help with stomach bloating but so do probiotics.

nappentass

nappentass wrote: »

I saw a recipe at the weekend for norfolk spelt bread, which is next on my list to try
http://www.bbc.co.uk/food/recipes/database/terrineofhamhockwith_85947.shtml
and we even went to Letheringsett Mill for flour as we were nearby,

Tried this recipe yesterday (minus the walnuts & sultana's) but used dried yeast and made by hand, and it's absolutely lovely and a repeater in our house.
I did both rounds of kneading and proving (which seems to be advised against on some info I've read) but it has turned out very light and tasty with an addictive taste.
HTH
Jill