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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Spelt Flour
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Spelt Flour  This thread currently has 2,031 views. Print Print Thread
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anneofjulie
Monday, April 30, 2007, 1:12am Report to Moderator Report to Moderator
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Hi guys!

Yesterday I decided that I'd like to make some Hamburger rolls from the CR4YT book and off I tripped to get some spelt flour.

However, when I got to the supermarket (that has a great 'healthy' aisle) they didn't have anything like Spelt four... I ended up buying a wheat-free, gluten-free flour that is made out of tapioca and rice flours. I tried the health food store but they were shut as it was a Sunday.

To any other Aussies - Do you know of any supermarkets that carry Spelt flour? I've tried Woolworths (Safeways) and Coles with no luck.

I bought the 'plain' version of the flour but my rolls didn't rise very much. Am I supposed to use self raising flour? They did have that variety. The recipe includes yeast so I didn't think I needed self raising. Is spelt flour like plain flour or self raising?

A lot of questions in there! Hope someone can help! Thanks!
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Lola
Monday, April 30, 2007, 1:52am Report to Moderator Report to Moderator

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Sa Bon Nim
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spelt makes a great substitute for wheat in recipes, and taste wise, too.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Henriette Bsec
Monday, April 30, 2007, 6:20am Report to Moderator Report to Moderator

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Kyosha Nim
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speltflour works like plain wheat.
In general it should be kneaded less - and it works best with low ammount of yeast AND cold rising recipes -the prooving time for spelt flour is much shorter than that for ordinary flour so becarefull if you use a mashine - it might colapse = makes bread flat and dry.
I have baked with spelt for more than 10 years- and I havn┤t found a thing where the white spelt cant be used.
It can be wise to add a tbl of lemonjuice- since speltflour has no added vitamin c- like our ordinary flour- it makes the bread rise better.
Spelt flour from different countries differ.
I have tried both danish grown and german grown- and the danish seem to need more water/ a more wet dough than regular wheat. While in the german there is no difference.
European produced spelt is very close related with the original spelt while some spelt produced in US is "polluted with wheat" has been "improved"- I think that is why our american friends have such a mixed feeling about spelt.
I have no idea about australian made flour.

About glutefree flours- a lot of them do not work ávery well with yeast. á- That is why glutenfree recipees often are with soda or baking powder. The gluten is what makes bread elastic. Some flourmixes are ok with yeast.


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
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Henriette_Bsec  -  Monday, April 30, 2007, 6:22am
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eh
Monday, April 30, 2007, 6:41am Report to Moderator Report to Moderator

Sam Dan
Posts: 752
Hi annofjulie,
Another Australian here. I don't know how I missed you here, nonetheless, hello and welcome!

About Spelt flour. It's only available in 'plain' form ie without any added raising agents, and only from health food stores. I've never seen it in an Australian supermarket. I use the brand 'Asturia Spelt: White Organic.' It is Australian grown, not imported. The Australian variety can take somewhat more water than the UK variety I used when in Europe. In breadmaking it needs no kneading whatsoever because it behaves differently from the common commercially grown wheat varieties. I use a breadmaking recipe that is based on the ancient Roman breadmaking technique of simply mixing the flour and water and yeast for a few minutes before allowing the dough to rise. There's no need to knead once it is risen, unless you are making a pizza base in which case I would just punch it down until it has 'deflated'. I've noticed that a sloppy and sticky spelt dough (using extra water) makes a really nice moist bread, so don't panic if you feel you've added too much water.

Spelt flour also makes a delectable scone but as you are an A you'll have to experiment with milk/butter substitutes, unfortunately.
Any more questions, just fire away.
eh


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Henriette Bsec
Monday, April 30, 2007, 6:46am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from eh
I use a breadmaking recipe that is based on the ancient Roman breadmaking technique of simply mixing the flour and water and yeast for a few minutes before allowing the dough to rise. There's no need to knead once it is risen, unless you are making a pizza base in which case I would just punch it down until it has 'deflated'. I've noticed that a sloppy and sticky spelt dough (using extra water) makes a really nice moist bread, so don't panic if you feel you've added too much water.


Eh thanks for the aussie recommendations I seem so far away

Your recipe sounds like you are doing just like I do


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ISA-MANUELA
Monday, April 30, 2007, 7:12am Report to Moderator Report to Moderator
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Madame eh please explain how you are treaing the speltdough.. I use whole spelt and mostly of the time it becomes a very heavy and compact dough, even when adding more H2O, it still stands a heavy
thing which leads also to a problem with the crust....don't get any supercrusty breads likewise from the shops ......just too compact and hard

I use also a little of olive oil and crushed linseeds......and  one special joghurt called probifidus an of course some spices
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eh
Monday, April 30, 2007, 7:29am Report to Moderator Report to Moderator

Sam Dan
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Isa,
We never use wholemeal spelt flour because I have a painful time digesting it.

You could try a mix of white to wholemeal 2:1, (3 cups flour total); 3 tabs olive oil; one tabs honey (or whatever sweetener you like); one teasp salt and 400ml water and one sachet (15ml?) instant yeast. Use less water if you'd like a crustier bread, about 300ml. However, our bread tends to dry out very quickly when we do this. Perhaps also use live yeast instead of the instant yeast I use.
Mix together with wooden spoon for about 5 minutes and then rest the dough until it doubles in size. Do not knead at any stage of the process. Bake immediately in 180 (fan forced) -200 oven.
Hope this helps.
Having someone muscular around to mix the sticky dough with the wooden spoon is useful but not essential. I've never used a breadmaking machine btw. My husband is the breadmaking machine.  


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Henriette Bsec
Monday, April 30, 2007, 8:03am Report to Moderator Report to Moderator

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Kyosha Nim
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Isa I never use 100 % wholemeal flour either unless I make some sourdough bread that looks a bit like our ryebread- but I know you are not a fan of sour dough so I wont suggest that.

When I bake with wholemeal I cheat a bit -
I mix the wholemealflour and the yoghurt/ water mixture( sometimes I just use lemonjuice and water) and let it stand all night in a cool room.( to break down fytin- makers it easier to digest)
Next day I add white flour, yeast and salt- sometimes a bit of honey - I normally don┤t use any oil- except if I make special bread. Let it rise- shape carefully - and let it rise again - but becareful not to overrise it ( I use less yest that is why it needs 2nd rising and bake.
I tend to bake my bread a bit higher than Eh - 250 c first 10 minutes and then aprox 20-30 minutes of 180-c- I┤ve got a fan oven.


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eh
Monday, April 30, 2007, 8:10am Report to Moderator Report to Moderator

Sam Dan
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Henriette,

Do you make a spelt sourdough mother? How do you make your sourdough spelt bread? Does your bread work out lighter than spelt bread made with shop bought yeast? eh


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Henriette Bsec
Monday, April 30, 2007, 9:14am Report to Moderator Report to Moderator

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Kyosha Nim
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Well
The wholemeal spelt sourdough bread I make is rather dense but not dry at all- it is a dough that you pour into your pan.
That is bc I wanted o make somthing that resembles danish ryebread - that you eat in very thin slices.
it looks like the light bread on this page:
http://www.nykerbrod.dk/produkter.asp

About sour dough bread
It is always easier to keep your sd mother alive -with wholemeal- it really dies out withe fine spelt.
The way I do is : 100 gram wholemeal spelt and 100 gram fine white spelt,
mixed with 1 tsp salt and 1 tsp honey
(raw)  enough lukewarm water to make a batter
- let it stand in a glass with some cloth( chease cloth or other to keep flies out .-) )
after 3-5 days it will start to buble and you can use it - mix with more water, salt and flour and make a dough remember to take some new dough for your next batch- keep in fridgein a closed glass aprox 1 week- if you are not going to bake this week you can relive it buy adding a bit of wholemeal flour .
I don┤t do it a lot I get tired off it- but in wintertime I like the slightly acid yeast frre bread-and no it is not lighter than bread with yeast.
I guess I┤m lazy bakes less theese days so I mainly do like I wrote to isa - Make a pre dough ( in Italian called biga) with or more often without yeast- let is get a bit sour with the yoghurtmixture - and add fresh yeast and flor and mbake- it fits my lifestyle better .

Another tip to get speelt flour bread abit lighter is to to air the flour several times- most flour here is aired throu a sieve when we buy it -but spelt is not - so it pays off to sieve it a few times before adding it to the yeast and water.

I use both regular dry yeast ( not fast yeast) and the more common here fresh yeast
- but I rarely use more than 10 grams of fresh yeast pr 1 kg- sure it takes a long time to rise - but I think the bread gets better when it is rising slow in a cool place.

I often use a basket like this http://www.pindhus.dk/varegrupper/brugskunst/kokkenet/havekurv-rund-26cm.html
when my bread is rising and when it is high enough- you just turn it out on a baking tray and bake- that is when I make bread that only rise once

I made spelt brioche this week- a bit rich with lots of butter and eggs- but the taste was good- but how fast bread with eggs and butter gets dry!- very nice toasted


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ISA-MANUELA
Monday, April 30, 2007, 9:24am Report to Moderator Report to Moderator
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thanx dearest sweeties .... hmmm what is wholemeal?? something different from whole spelt flour
Because it is that heavy.... I use 1,5 or 2 sachets of dried yeast and I can't stand any wheat get cramps from this stuff and the run-run ....ahaa... this is a good idea, lemonjuice, makes it easier for digestion ...yep...oups maybe here is the error ?... I knead it always....let it for an hour until it
doubled its size and then reknead it ...I thought that's usual like that
sorry I don't like any sourdough
thanks for the tips ....and no one is needed than my muscles .....I try to be a big girlie, will go for my own thingies

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Henriette_Bsec  -  Monday, April 30, 2007, 9:25am
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ISA-MANUELA
Monday, April 30, 2007, 9:31am Report to Moderator Report to Moderator
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ooooh Hettilein how do you do speltbrioche, please share your recipe sounds phantastic .....I just love brioche.... but in France it's done always with wheat...so can only renifle and look at it......the bill is extremely high  to pay for me
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eh
Monday, April 30, 2007, 10:14am Report to Moderator Report to Moderator

Sam Dan
Posts: 752
Thanks, Henriette!

Yes, please post your spelt brioche recipe. I love brioche too!

Isa , I think whole spelt flour is wholemeal spelt flour.
eh


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ISA-MANUELA
Monday, April 30, 2007, 10:16am Report to Moderator Report to Moderator
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Henriette Bsec
Monday, April 30, 2007, 10:43am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from eh
Thanks, Henriette!

Yes, please post your spelt brioche recipe. I love brioche too!

Isa , I think whole spelt flour is wholemeal spelt flour.
eh


just a silly dane with too much on her mind....
I┤ll find it later today or tomorrow - ok too busy with horrible papers


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ISA-MANUELA
Monday, April 30, 2007, 11:26am Report to Moderator Report to Moderator
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waiting *calmly* for the result



                                     



again ......
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eh
Monday, April 30, 2007, 12:53pm Report to Moderator Report to Moderator

Sam Dan
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Papers before brioche, every time. I understand.
eh


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ISA-MANUELA
Tuesday, May 1, 2007, 3:42pm Report to Moderator Report to Moderator
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where is that bloody recipe I am still waiting (tab...tab....tab....)
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Henriette Bsec
Tuesday, May 1, 2007, 4:19pm Report to Moderator Report to Moderator

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Kyosha Nim
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coming....
WellI don┤t think  it is not perfect yet - so experiment a bit and don┤t killl me
Originally a Elizabeth David recipe I just used spelt instead and changed the rising.
Make a sponge first

Sponge:
3 tbl lukewarm water
1 tsp sugar honey or other
1/2-1 tsp salt If you use salted butter use ONLY 1/2 tsp
25 grams fresh yeast or very little dry yeast
1 egg
mix and add aprox 100 gr white spelt.

Let it rise for aprox 30 min untill yeast starts to work

add 2 more eggs, and
125 grams VERY soft butter
and 175- 225 grams white speelt flour- mix well- dough will be very strange yellow and soft- I used 200 gram

Pour into a mould  and let it rise a cold place untill bigger almost double

Bake about 25  min at 190 c
Will get dry very fast so eat warm
 but is very good toasted.


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ISA-MANUELA
Tuesday, May 1, 2007, 5:51pm Report to Moderator Report to Moderator
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yyyyyyeeeeeehhhhhaaaaaaa....thanx dearle lots' of to you....will try this soon!!!!!
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mikeo
Tuesday, May 1, 2007, 5:53pm Report to Moderator Report to Moderator

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Kyosha Nim
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more great recipes for spelt here


http://www.spelthealthy.com/order.html



RHN MIfHI
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Peppermint Twist
Tuesday, May 1, 2007, 5:57pm Report to Moderator Report to Moderator

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Just my opinion, but I'd stick with the tapioca and rice flour that you found.  I'd prefer that to spelt, although all three (tapioca, rice, spelt) are considered neutral for your A type.


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eh
Wednesday, May 2, 2007, 12:58am Report to Moderator Report to Moderator

Sam Dan
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Thanks, Henriette. I like Elizabeth David's recipes too; she also has the generosity of a good cook. Have you considered turning your day old, dry brioche into a bread and butter pudding? I've used shop bought brioche, apricot jam and sultanas for this. Lots of egg yolks and cream/full cream milk for the custard/creme anglaise. Of course, I only cook this for my non BTD dinner guests these days, ahem. eh


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Alia Vo
Wednesday, May 2, 2007, 1:12am Report to Moderator Report to Moderator

Kyosha Nim
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Quoted from anneofjulie
To any other Aussies - Do you know of any supermarkets that carry Spelt flour? I've tried Woolworths (Safeways) and Coles with no luck.


You may want to 'PM' or send an e-mail to one of our Hall of Fame Bloggers, Paul Buckless.  He may be able to assist you with spelt flour and other alternative beneficial 'A' flour options:
http://www.dadamo.com/blogdex.htm

If you wish to read some of his blogs, you may notice that his wife is the baker in the household, thus they should be cognizant of quality resources for you.

Alia


Alia A. Vo
A Positive Secretor
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BTD Lifestyle Since 1999
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Henriette Bsec
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Kyosha Nim
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Quoted from eh
Thanks, Henriette. I like Elizabeth David's recipes too; she also has the generosity of a good cook. Have you considered turning your day old, dry brioche into a bread and butter pudding? I've used shop bought brioche, apricot jam and sultanas for this. Lots of egg yolks and cream/full cream milk for the custard/creme anglaise. Of course, I only cook this for my non BTD dinner guests these days, ahem. eh


Sounds good for a B ......


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