Spelt….Ancient Flavor Meets New World – Part 1

Branching out and trying new things, I’d been hearing about spelt flour on the forums quite a bit.  It was time to give it a try.

It was originally grown in Iran around 5000 to 6000 B.C. , and grown in Europe for over 300 years, and now in North America for just over 100 years it has recently gained popularity in baking circles.

So off to Wholepaycheck Foods to buy a bag which turned out to be a very precious commodity, costing about three times the price of a bag of wheat or rye flour.

Following a recipe found on The Fresh Loaf, I made 100% spelt dough.  It was nice to work with, supple and stretchy but a bit on the wet side.  As a back up, I also put together a dough for our regular bread which is just a 1.2.3 sourdough mix of bread and rye flour which has become a house favorite.

I followed my usual methods of mixing and bulk fermentation but ran into trouble when I baked.  Apparently the spelt seems to like a lower temperature oven because the bottom burned and all that we were able to salvage was a crunchy top.


You can see from the photo below that the 1.2.3 loaf came out perfect.



I guess I did something right because the crumb did look pretty good and the loaf was very tasty….at least what could be salvaged from it.



Back to the drawing board as they say…..

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