Try Spelt!

Spelt flour is great to bake with -- particularly when making breads of any sort. It provides a light, nutty taste and unique texture (spelt is similar to wheat, but has a tougher husk) . . . all while being rich in fiber. If you are new to using spelt, try this recipe by using half spelt and half whole wheat flour (or even white, whatever you feel most comfortable with).

Also -- the recipe calls for you to use a bread pan. When I made it, I didn't have one (I'm new to bread), so I just put my pizza stone in the oven while it heated up, and then placed the loaf on it to bake. For this reason, my actual bake time was slightly shorter. If you go this same route, just keep an eye on the loaf and take it out when it matches the golden brown description.


What you'll need . . .

1 package active dry yeast
1 cup warm water
2 tablespoons honey or maple syrup
2 tablespoons canola oil
1 teaspoon coarse salt
3-1/2 cups spelt flour (I use Arrowhead Mills (which is where this recipe comes from) -- it's 100% organic, grown without synthetic pesticides)

Method . . .

1. Preheat oven to 350 degrees F.
2. Dissolve yeast with honey & canola oil.
3. Add salt and 1-1/2 cups of spelt flour.
4. Beat well for 4 minutes, no more, no less . . .
   
5. Cover with a damp cloth and let rest in a warm place for 30 minutes (or until double in size).
6. Add remaining flour, turning onto floured board to knead.
7. Knead until smooth, adding flour if necessary.
8. Place in oiled loaf pan and cover with damp cloth (I didn't use a loaf pan -- and it worked just as well).
9. Let rise in a warm place for 30 minutes (or until double in size).
10. Bake for 30-40 minutes -- or until golden brown.

You may notice after going through the steps that spelt flour dough doesn't rise quite as much as wheat flour dough does. This can't be normal, right? Wrong. Spelt is simply a different grain with that tougher husk than the wheat we're all used to (as I mentioned above). One mistake I made while making this recipe? I neglected to mix everything enough at first, which I why I request in step 4 that you beat well for exactly 4 minutes. Too little mixing results in crumbly dough -- however, there's a fine line between too much and too little mixing. The first few minutes of mixing are critically important, so from the very moment you add the water to the flour, you should take no more than 4 minutes (I got this info from Purity Foods).

So, again, if you're looking to try spelt out for the first time -- start slow. Use half wheat and half spelt. But don't be scared to go into the experiment full force either! The loaf I made (and that is pictured above in all its glory) was an absolutely delicious part of several of our meals . . . slathered thickly with Earth Balance, of course.

On another note, trying out different types of flour is a fun way to branch out in your baking. But what kinds should you try? Well, this weekend, I posted a topic in the Cooking & Baking forum at Serious Eats. If you're interested in getting some fun flour suggestions, read the thread here. I'm especially excited to try brown rice flour in pancakes and different nut flours in cookies.