Spelt Baking Mix

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If you are looking to add a different grain for your homemade bread, you may want to try making your own spelt baking mix.

Spelt baking mix

What Is Spelt?

Spelt is one of the oldest known grains. Originally grown as far back as 5,000 BCE, the only grains known to be cultivated before spelt are elkorn and emmer.

Spelt is known by many different names. In Germany, it's called dinkle. In Italy, it's known as farro. The Romans called it farrum. The scientific name for spelt is triticum spelta.

Spelt is distantly related to the wheat that we know and eat today, but it has more protein, fat, and fiber than common wheat. It is also higher in complex B vitamins and carbohydrates, including mucopolysaccharides, a special carbohydrate that plays a key role in stimulating the body’s immune system. Spelt does contain gluten but in such a delicate form that some people who are gluten-sensitive can eat spelt breads and pastries. Check with your doctor first before indulging.

Spelt has a very tough husk that offers some benefits. The husk makes the grain more difficult to process than common wheat, but it offers more protection to the grain. Because of this added protection, growers do not have to rely on pesticides and so can opt for a more organic growing process. If you are trying to avoid chemicals in your food or just wish to eat a healthier grain, then spelt may be an option for you.

How Is That Spelt?

Spelt has a nutty, sweet, and delicate flavor. The gluten is rather fragile so it can’t be kneaded as long as common wheat. You definitely don’t want to overmix the dough or it will end up crumbly. You don’t want to mix the dough for more than 4 minutes.

As you follow the directions below, make sure you are using the proper amount of water. Spelt baking mix can be very particular about the moisture content. If the dough seems too sticky, add more flour. If it seems too dry, add more water.

Spelt Baking Mix

Here is a favorite spelt baking mix to get you started:

3 pounds spelt flour
4 1/2 ounces oil
1/2 ounce salt
1 ounce active dry yeast
1/4 cup honey
3/4 cup water
2 2/3 cups water

In a small bowl, mix 3/4 cupwater, thoney, and yeast. Let the yeast bloom.
In a large bowl, mix 2 2/3 cup water, salt, and oil.
To the large bowl, add 1/2 of the yeast mixture and 1/2 spelt flour.
Mix until well combined.
Let rest briefly.
Add the rest of the flour and knead until smooth.
Spray a large heatproof bowl with non-stick spray and put your dough into the bowl.
Cover with plastic wrap and let rise in your oven (do not turn the oven on). Allow it to rise to double its size.
Punch your dough down and split it into three equal sized loaves.
Place the loaves into three bread pans that have been sprayed with non-stick spray.
Let rise again.
Slash the loaves.
Bake in an oven that has been pre-heated to 425 degrees Fahrenheit for 20 minutes.
Let cool and enjoy.

A straight dough mixing method might not be the best way to go. You may get better results with your spelt baking mix using the sponge method, which allows you to wait up to 24 hours to make your bread. This extra time also lets the dough create gluten, which builds structure in the bread. Here’s how it works:

Take 1/2 of all your ingredients, including your yeast.
Place in bowl and mix until it becomes dough. Remember, don’t mix more than 4 minutes.
Cover and let rise. This must be done within 12 hours of mixing.
You now have a sponge. When you are ready to make your bread during the next 24 hours, add the rest of your ingredients and bake following the directions for the spelt baking mix above.