Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Spelt Flour
Users Browsing Forum
No Members and 9 Guests

Spelt Flour  This thread currently has 2,074 views. Print Print Thread
3 Pages 1 2 3 All Recommend Thread
anneofjulie
Monday, April 30, 2007, 1:12am Report to Moderator Report to Moderator
Guest User
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!
Logged
E-mail E-mail
Lola
Monday, April 30, 2007, 1:52am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,080
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
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
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 1 - 55
Henriette Bsec
Monday, April 30, 2007, 6:20am Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,617
Gender: Female
Location: Denmark
Age: 42
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  very well with yeast.  - 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,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids

Revision History (1 edits)
Henriette_Bsec  -  Monday, April 30, 2007, 6:22am
Logged Offline
Site Site Private Message Private message Reply: 2 - 55
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


Logged
Private Message Private message Reply: 3 - 55
Henriette Bsec
Monday, April 30, 2007, 6:46am Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,617
Gender: Female
Location: Denmark
Age: 42
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


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
Logged Offline
Site Site Private Message Private message Reply: 4 - 55
ISA-MANUELA
Monday, April 30, 2007, 7:12am Report to Moderator Report to Moderator
Guest User
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
Logged
E-mail E-mail Reply: 5 - 55
eh
Monday, April 30, 2007, 7:29am Report to Moderator Report to Moderator

Sam Dan
Posts: 752
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.  


Logged
Private Message Private message Reply: 6 - 55
Henriette Bsec
Monday, April 30, 2007, 8:03am Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,617
Gender: Female
Location: Denmark
Age: 42
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.


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
Logged Offline
Site Site Private Message Private message Reply: 7 - 55
eh
Monday, April 30, 2007, 8:10am Report to Moderator Report to Moderator

Sam Dan
Posts: 752
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


Logged
Private Message Private message Reply: 8 - 55
Henriette Bsec
Monday, April 30, 2007, 9:14am Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,617
Gender: Female
Location: Denmark
Age: 42
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


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
Logged Offline
Site Site Private Message Private message Reply: 9 - 55
ISA-MANUELA
Monday, April 30, 2007, 9:24am Report to Moderator Report to Moderator
Guest User
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

Revision History (1 edits)
Henriette_Bsec  -  Monday, April 30, 2007, 9:25am
Logged
E-mail E-mail Reply: 10 - 55
ISA-MANUELA
Monday, April 30, 2007, 9:31am Report to Moderator Report to Moderator
Guest User
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
Logged
E-mail E-mail Reply: 11 - 55
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


Logged
Private Message Private message Reply: 12 - 55
ISA-MANUELA
Monday, April 30, 2007, 10:16am Report to Moderator Report to Moderator
Guest User







                                                             
Logged
E-mail E-mail Reply: 13 - 55
Henriette Bsec
Monday, April 30, 2007, 10:43am Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,617
Gender: Female
Location: Denmark
Age: 42
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


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
Logged Offline
Site Site Private Message Private message Reply: 14 - 55
ISA-MANUELA
Monday, April 30, 2007, 11:26am Report to Moderator Report to Moderator
Guest User
waiting *calmly* for the result



                                     



again ......
Logged
E-mail E-mail Reply: 15 - 55
eh
Monday, April 30, 2007, 12:53pm Report to Moderator Report to Moderator

Sam Dan
Posts: 752
Papers before brioche, every time. I understand.
eh


Logged
Private Message Private message Reply: 16 - 55
ISA-MANUELA
Tuesday, May 1, 2007, 3:42pm Report to Moderator Report to Moderator
Guest User
where is that bloody recipe I am still waiting (tab...tab....tab....)
Logged
E-mail E-mail Reply: 17 - 55
Henriette Bsec
Tuesday, May 1, 2007, 4:19pm Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,617
Gender: Female
Location: Denmark
Age: 42
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.


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
Logged Offline
Site Site Private Message Private message Reply: 18 - 55
ISA-MANUELA
Tuesday, May 1, 2007, 5:51pm Report to Moderator Report to Moderator
Guest User
yyyyyyeeeeeehhhhhaaaaaaa....thanx dearle lots' of to you....will try this soon!!!!!
Logged
E-mail E-mail Reply: 19 - 55
mikeo
Tuesday, May 1, 2007, 5:53pm Report to Moderator Report to Moderator

Hunter ESFJ
Kyosha Nim
Columnists and Bloggers
Posts: 2,710
Gender: Male
Location: Toronto, Canada
Age: 50
more great recipes for spelt here


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



RHN MIfHI
Logged Offline
Site Site Private Message Private message Reply: 20 - 55
Peppermint Twist
Tuesday, May 1, 2007, 5:57pm Report to Moderator Report to Moderator

Gatherer; iNfj; BTD/GTD aficionado; lost 97 lbs
Kyosha Nim
Posts: 11,030
Gender: Female
Location: Florida
Age: 52
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.


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

my Facebook page
Logged
Private Message Private message Reply: 21 - 55
eh
Wednesday, May 2, 2007, 12:58am Report to Moderator Report to Moderator

Sam Dan
Posts: 752
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


Logged
Private Message Private message Reply: 22 - 55
Alia Vo
Wednesday, May 2, 2007, 1:12am Report to Moderator Report to Moderator

Kyosha Nim
Posts: 3,640
Gender: Female
Location: Minneapolis, Minnesota
Age: 42
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
Minneapolis, Minnesota
BTD Lifestyle Since 1999
John 17
Logged Offline
Private Message Private message Reply: 23 - 55
Henriette Bsec
Wednesday, May 2, 2007, 1:25pm Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,617
Gender: Female
Location: Denmark
Age: 42
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 ......


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
Logged Offline
Site Site Private Message Private message Reply: 24 - 55
ISA-MANUELA
Thursday, May 3, 2007, 7:37am Report to Moderator Report to Moderator
Guest User
na...na...na...Madame eh.....I *see* you cramming ........ ...please send some overseas  
Logged
E-mail E-mail Reply: 25 - 55
eh
Thursday, May 3, 2007, 7:47am Report to Moderator Report to Moderator

Sam Dan
Posts: 752
Yes, I am cramming pudding and I am stuffing study (I'm not laughing at you, Isa...it's just that your English is so poetic/inventive/literal that you're always giving me ideas about how limited the native uses of the language can be...Ta.)eh


Logged
Private Message Private message Reply: 26 - 55
ISA-MANUELA
Thursday, May 3, 2007, 10:25am Report to Moderator Report to Moderator
Guest User
this is useful to enlarge *tolerance*
Logged
E-mail E-mail Reply: 27 - 55
eh
Friday, May 4, 2007, 1:07am Report to Moderator Report to Moderator

Sam Dan
Posts: 752
I know what you mean, Isa.
But in my experience of the world, 'tolerance' works as a nasty mask for intolerance.
Put another way, who wants to be tolerated?
Better I think to do one's homework about the world and to respect others.
(But I think 'respectful' is what you are anyway;))


Logged
Private Message Private message Reply: 28 - 55
TypeOSecretor
Friday, May 4, 2007, 4:51pm Report to Moderator Report to Moderator

Autumn: Harvest, success.
Posts: 339
Gender: Female
Location: California
Age: 69
anneofjulie
Hi - Sounds like you are getting some great tips.  You mentioned you purchased gluten-free flour.  

When I look for gluten-free products, I always check the label to make sure the product does not contain avoids.  Often the products will contain potato starch, cornstarch, xanthan or guar gums, which are avoids for me.

Good luck finding the spelt product.  Our market sometimes carries Vita Spelt white and whole grain spelt flour.  I have also purchased spelt flour from Berlin Bakery (www.berlinnaturalbakery.com), expensive but a very live flour.  I store my spelt flours in the refrigerator.
Logged Offline
Private Message Private message Reply: 29 - 55
ISA-MANUELA
Friday, May 4, 2007, 7:46pm Report to Moderator Report to Moderator
Guest User
Madame eh

better to be tolerated than to get allergic
Logged
E-mail E-mail Reply: 30 - 55
colojd
Friday, May 4, 2007, 7:59pm Report to Moderator Report to Moderator

Autumn: Harvest, success.
Posts: 337
Gender: Female
Location: Colorado
Age: 62
Hi Henriette: Thanks for your notes on Spelt. As I have posted before, we use spelt for everything that we used to use wheat flour for. Our 16 yr old son is very sensitive to wheat. Finally learned of spelt on this site and he has no problems with it. We buy our own spelt berries and also purchased an electric mill, so we grind out own spelt flour as well.

I appreciate your comments about spelt in the bread machine because whenever we try to make a loaf in it, it always falls. We bought a wonderful breadmaker which was sold by the lady who also sold us the spelt berries. She had demonstrated its use by making a loaf of spelt bread. Hers was able to rise nice and high. However she then told us that we had to use "dough enhancer" and a gluten product to get it to do that. Since both of those usually use wheat in them, we were back to not being able to make bread machine spelt bread.

Can you explain how you make your bread - not the soughdough but the regular bread. Can you also explain what you mean by cold rise.

Other than it falling in the bread machine, we use spelt for pie crusts, to make cookies and any other use that you would use flour for.

Joyce
Logged Offline
Private Message Private message Reply: 31 - 55
Henriette Bsec
Friday, May 4, 2007, 8:52pm Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,617
Gender: Female
Location: Denmark
Age: 42
I don´t use a bread machine so .....
I either do like EH suggested or

Mix water( maybe yoghurt ) salt -yeast  maybe honey
add enough flour untill it is soft and rather sticky - don´t knead- just mix

let it stand on the table and double- push it carefull down- maybe add more flour- but it still has to be wetter than wheat bread.
pour/put into a basket or a bread tin- or shape on roasting pan with nonstick paper( it will be a bit flat)
- now let it rise again and bake
What I mean about a cold rise- is that it matures the bread - makes it last longer- not get so dry
- if we use less yeast - and a longer rising time than most recipes
Often I put my bread in the tin in the evening and let it stand a cold place untill next morning( larder, outside- or even in the fridge....- quite common way of doing it in France
and then bake.
I don´understand the need for a gluten  product ?
.. spelt contains quite a lot of gluten- just a different structure than wheat
- one that doesn like to be over-worked/kneaded or risen to high - then it falls. And you need to make dough wetter
Good baking


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
Logged Offline
Site Site Private Message Private message Reply: 32 - 55
mikeo
Saturday, May 5, 2007, 1:42pm Report to Moderator Report to Moderator

Hunter ESFJ
Kyosha Nim
Columnists and Bloggers
Posts: 2,710
Gender: Male
Location: Toronto, Canada
Age: 50
Quoted from anneofjulie
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!


http://www.spelthealthy.com/



RHN MIfHI
Logged Offline
Site Site Private Message Private message Reply: 33 - 55
Brighid45
Saturday, May 5, 2007, 7:12pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
Columnist and Bloggers
Posts: 5,192
Gender: Female
Location: southeastern Pennsylvania
Age: 55
The reason wheat bread is able to rise so high is because the gluten it contains is very elastic and is strengthened by several rising and kneading sessions. Kneading wheat dough creates long stretchy strands of gluten. As Henriette said, spelt gluten is not the same as wheat--it is less elastic and too much kneading will break it down rather than strengthen it. So you are better off to knead it lightly once and let it rise before baking. Also, whole grain flours will require more moisture than white flours because the whole grain particles soak up more water. But if you add too much water, it will cause the dough to collapse and then bake like a brick in the oven.

I have had good results with using spelt in batter-bread recipes, where no kneading is required. I'll see if I can find my old batter-bread recipe and post it here.

As for other gluten-free flours and blends, they are not suitable for making yeast breads. Here's why: when a yeast dough rises, it's because the yeast beasties are eating the starches and sugars in the dough and producing carbon dioxide as a result. When the dough is baked, the stringy, elastic gluten strands capture the little pockets of gas created by the yeast and that makes the structure--that's where the little holes in your slice of bread come from! With no gluten to create those nice stretchy strings, the gas escapes and the bread doesn't rise.

GF flours and blends are best used for cookies, muffins, and quickbreads like scones, tea loaves, banana or nut bread, and cakes.


Everyone is entitled to his or her informed opinion. --H. Ellison
Logged
Private Message Private message Reply: 34 - 55
Brighid45
Saturday, May 5, 2007, 7:30pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
Columnist and Bloggers
Posts: 5,192
Gender: Female
Location: southeastern Pennsylvania
Age: 55
You can substitute any flour you like for the oats. Millet, amaranth, rice, etc all work well here. If you use whole grain spelt flour in place of the white, make sure the second type of flour is a light one like millet or rice, or your bread will be very heavy and not rise much at all. Also, you can use a different sweetener if you like, or only a very small amount.

Spelt-Oatmeal Bread

2-2-1/2 cups/app 1/2 kg white spelt flour
3/4 cup/175g rolled oats
1 teaspoon/app 1g salt
1 package dry yeast OR
1 cube yeast
1 cup/240ml water
1/3 cup/app 90ml honey
1/4 cup/2 oz/50g butter
1 egg

PREPARATION:
Grease an 8x4" loaf pan. In a large bowl, combine 1 cup/225g flour, oats, salt and yeast and mix well. In a small saucepan, heat water, honey and butter until very warm (a drop or two sprinkled on your wrist feel comfortably warm). Add to flour mixture along with egg, and beat for three minutes. Stir in additional 1 to 1-1/2 cups/225g-325g flour to make a stiff batter. Cover batter and let rise until light, about 25-30 minutes.

Stir down batter and place in prepared pan. Cover and let rise until batter reaches top of pan, about 15-20 minutes. Heat oven to moderately hot/375F/190C/Gas Mark 5. Bake bread for 35-40 minutes until loaf sounds hollow when lightly tapped. Remove from pan immediately and place on wire rack to cool. Makes one loaf.


Everyone is entitled to his or her informed opinion. --H. Ellison

Revision History (1 edits)
Henriette_Bsec  -  Saturday, May 5, 2007, 7:33pm
Logged
Private Message Private message Reply: 35 - 55
Lola
Sunday, May 6, 2007, 1:26am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,080
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
thanks for the bread recipe!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 36 - 55
TypeOSecretor
Sunday, May 6, 2007, 6:10am Report to Moderator Report to Moderator

Autumn: Harvest, success.
Posts: 339
Gender: Female
Location: California
Age: 69
Quoted from mikeo
more great recipes for spelt here


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



Thanks for the post.  I called and ordered the cookbook yesterday.  The cookbook lists sources for purchasing spelt.  Quite expensive, but I talked with the author of the book and couldn't resist.  She will be publishing another cookbook at this time next year - spelt artisan breads, flatbreads, etc.  Then two years from now, a third cookbook will come out.

Revision History (1 edits)
Henriette_Bsec  -  Sunday, May 6, 2007, 6:12am
Logged Offline
Private Message Private message Reply: 37 - 55
carmen
Sunday, May 6, 2007, 8:19am Report to Moderator Report to Moderator

Gatherer SunshineCoast,Australia
Autumn: Harvest, success.
Posts: 221
Gender: Female
Location: Montville, Qld, Australia
annofjulie,hello,
have been away, just saw this post. some great recipes to try! I use ghee instead of butter in most recipes.
We regularly buy plain white spelt flour "Kialla Pure Foods" from one particular Coles supermarket (at Maroochydore) and they often sell out very quickly when their supply comes in. I now keep spare in the freezer. It is in a distinctive bright yellow and red paper 2kg packet. Quite a few health food stores carry the same brand but a lot dearer. A local food co-op also carries this brand and bulk bagged lot (don't know that brand) so it is really becoming quite mainstream here. Our local IGA supermarket carries several different spelt flours but keeps changing the brands (wholemeal and white). I often add baking powder(no avoids) to help rise, mainly for scones and cakes, cookies etc. I seldom eat bread & just buy a 100% rye loaf for type A hubbie.
Just made the most amazing pumpkin scones (courtesy of Lady Flo) for visitors, will post recipe tomorrow.
Where do you live? Maybe if you pester your local shop to try a shipment, others may buy.

moreblues!(music)


carmen
btd since April 2004!
more blues (music) - bring it on
Logged Offline
Private Message Private message Reply: 38 - 55
Lola
Sunday, May 6, 2007, 4:03pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,080
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 39 - 55
ABJoe
Sunday, May 6, 2007, 8:03pm Report to Moderator Report to Moderator

34% Nomad
Sun Beh Nim
Moderator
Posts: 8,166
Gender: Male
Location: Orange County, CA, USA
Age: 51
Quoted from TypeOSecretor
The cookbook lists sources for purchasing spelt.


I purchase Spelt from: http://waltonfeed.com/

They package a variety of sizes...



RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
Logged Offline
Private Message Private message Reply: 40 - 55
anneofjulie
Sunday, May 6, 2007, 11:32pm Report to Moderator Report to Moderator
Guest User
Wow! This post has taken on a life of it's own! There are so many great recipes! Thanks so much guys and gals! So many tips that my mind is swimming! I'll have to 'sift' (*grin* hee hee! Little flour joke!) through all the great ideas very slowly!

To Carmen: I'm in Adelaide... I have yet to check out my health food shop but I will. I'll keep an eye out for that brand of spelt you get too. Yellow and red paper packet - check!

Thanks again everyone!
Logged
E-mail E-mail Reply: 41 - 55
TypeOSecretor
Monday, May 7, 2007, 2:57am Report to Moderator Report to Moderator

Autumn: Harvest, success.
Posts: 339
Gender: Female
Location: California
Age: 69
abjoe - Thanks for the tip about Walton Feed.  Is it whole spelt?  I would have to buy a a#10  can or I wouldn't have room to store it.  Have you ever bought a can?  Does their spelt flour seen to have a lot of life when you knead it?  
Logged Offline
Private Message Private message Reply: 42 - 55
ISA-MANUELA
Monday, May 7, 2007, 6:39am Report to Moderator Report to Moderator
Guest User
Montpelier....wooohooo the pinky town...... ouch.....
not true thisone isn't in France, isn't it
Logged
E-mail E-mail Reply: 43 - 55
Namelessfemm
Monday, May 7, 2007, 5:20pm Report to Moderator Report to Moderator
Guest User
Quoted from Henriette_Bsec
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.....


Reeeeeeeeeeeeeeeeeeelie.......very interesting....

I've been on ETD for 5 days - my bloating went down - and I even started having more BMs (which is simply a true miracle for me) - so yesterday I felt a lil adventurous -  I made fried dough (spelt, egg, water, olive oil) for a snack yesterday for me and my B type hubbs and then made lamb stew with 1/2 cup of spelt flour - and for the first time on ETD got pretty bloated~!  AND my acne started up again!  AND I noticed that my tongue got that white-ish hue again - I noticed my tongue was bright and pink and v. healthy looking after a couple of days on ETD....

Any other American O having trouble with spelt?



Quoted from Edna
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.


How come Pepp. Twist?

^_^

Logged
E-mail E-mail Reply: 44 - 55
Henriette Bsec
Monday, May 7, 2007, 5:42pm Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,617
Gender: Female
Location: Denmark
Age: 42
Quoted from namelessfemm


Reeeeeeeeeeeeeeeeeeelie.......very interesting....

I've been on ETD for 5 days - my bloating went down - and I even started having more BMs (which is simply a true miracle for me) - so yesterday I felt a lil adventurous -  I made fried dough (spelt, egg, water, olive oil) for a snack yesterday for me and my B type hubbs and then made lamb stew with 1/2 cup of spelt flour - and for the first time on ETD got pretty bloated~!  AND my acne started up again!  AND I noticed that my tongue got that white-ish hue again - I noticed my tongue was bright and pink and v. healthy looking after a couple of days on ETD....

Any other American O having trouble with spelt?





How come Pepp. Twist?

^_^



Well first of all if you are an nonnie
spelt flour would be an avoid

and since SOME of the american spelt is not pure-
it could be why spelt has mixed reveiws by our american friends.

BTW I made some very nice spelt cili cheese buns tonight - I guess only for the B´s

I made a very wet batter that I scoped up in my tray - they were extremly soft and nice and not at all dry- but I did not measure so no recipe  


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
Logged Offline
Site Site Private Message Private message Reply: 45 - 55
Namelessfemm
Monday, May 7, 2007, 6:07pm Report to Moderator Report to Moderator
Guest User
HOLY SHNIKEES~!!!  Thank you so much Henriette~!!  I don't know how I missed this one~!!  I really do have to get my secretor test sent out....

Ooooo cheese buns always sounds yummie~!!  If you ever do make again pls share - my B hubbs would thank you for it~!

thankyou for shedding some light on this for me

^_^
Logged
E-mail E-mail Reply: 46 - 55
italybound
Monday, May 7, 2007, 6:14pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
Quoted from namelessfemm
I've been on ETD for 5 days - my bloating went down - and I even started having more BMs (which is simply a true miracle for me) -


My first week on BTD showed much improvements in many symptoms. It IS amazing isn't it, what just taking some foods out of your diet will do.  


Quoted from namelessfemm
Any other American O having trouble with spelt?


I dont do well on spelt. It bloats me too. But then it could be as Henriette says, maybe it's not pure.  




Logged Offline
Private Message Private message Reply: 47 - 55
Henriette Bsec
Monday, May 7, 2007, 6:38pm Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,617
Gender: Female
Location: Denmark
Age: 42
just one of the places I have seen this thing about spelt " improved"
:
Quoted Text
Most of the nation's spelt acreage is in Ohio. That state grows between 100,000 and 200,000 acres of spelt annually, about 10 times more than any other state. A few varieties of spelt were developed in the early part of this century. They are no longer identifiable, and spelt has been considered an undeveloped crop. In 1986, The Ohio State University released an improved winter variety, named 'Champ'.

from http://www.hort.purdue.edu/newcrop/afcm/spelt.html


Quoted Text
 Registration of Champ Spelt (Reg. No. 72.
                                 H. N. Lafever
          'CHAMP' spelt (Triticum aestivum L. var. spelta f. sp. T. spelta
     L.), PI 502974, (Reg. no. 72 was developed by the Ohio Agricultural
     Research and Development Center, The Ohio State University, Wooster,
     OH, and officially released in 1986.  It was selected from a cross of
     WW1011-1/'Ardenne'.  WW1001-1 is a selection from 'Mironovskaya 808'
     winter wheat, a Russian cultivar.  Ardenne is a European spelt
     cultivar.  Selection pressure was applied to this wheat/spelt cross to
     retain the desirable traits of the wheat parent, but return to the
     spelt phenotype


http://wheat.pw.usda.gov/ggpages/gopher/cwc/CommWheatCult/cwc9.html

Most spelt flour in Denamrk comes from the variety
Oberkulmer Rotkorn - it is an very old swiz variety


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids

Revision History (1 edits)
Henriette_Bsec  -  Monday, May 7, 2007, 6:42pm
Logged Offline
Site Site Private Message Private message Reply: 48 - 55
Henriette Bsec
Monday, May 7, 2007, 6:55pm Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,617
Gender: Female
Location: Denmark
Age: 42
Now that I got started I found this info in norwegian - so I translate  some of it :

Urkornsortene, ren spelt: / ancient spelt varities:


Oberkulmer Rotkorn  best tasting - only organic

Bauländer Spelz  not very common - only organic

Schwabenkorn  the same

UrDinkel  mainly sold in Switzerland- have to be organic

Ebners Rotkorn  not in trade


Sirino  not i trade

Steiners Roter Tiroler not in trade

Kipperhaus Weisser Spelz not in trade

Neuegg Weißkorn not in trade




Speltkryssningene, 100% spelt: modern spelt crossings- no wheat involved:

Altgold - Altgold Rotkorn not in trade

Ostro only in switcherland only organic

Holstenkorn  not common



Hvetespelt-kryssningene:/ crossings with wheat !!!


Franckenkorn 3,125% HVETE/ wheat - very common both organic and conevntional

Rouquin 12,5% HVETE/wheat very common again


Alkor 50% HVETE /whEAT


Kunz 26  33% HVETE/WHEAT


Kunz 39  50% HVETE  very common


Kunz 40 50% HVETE very common


Hubel 50% HVETE very common

So it is crucial to ask what varity you buy !!! it could be 50 % wheat


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
Logged Offline
Site Site Private Message Private message Reply: 49 - 55
ISA-MANUELA
Monday, May 7, 2007, 7:05pm Report to Moderator Report to Moderator
Guest User
he-he-heee outta Oberkulm is Hardy coming .....tarööööö he's indirectly online
Logged
E-mail E-mail Reply: 50 - 55
purlgirl
Monday, May 7, 2007, 7:09pm Report to Moderator Report to Moderator

GT3 Teacher, non-taster
Ee Dan
Posts: 1,034
Gender: Female
Location: Northern CA, USA
Age: 69
That just makes me mad.  "Champ, improved winter variety" Spelt. I'm trying so hard to eat natural whole foods.

Thank for all the grt bread ideas. Wish I could eat bread with abandon - have to limit.

???Anyone have a Rye bread recipe. Or Spelt/Rye?
--
???I keep wondering how sour dough effect the lectons. Will making sour dough make wheat acceptable? I'm sure this must have come up in the past, but I couldn't find anything on it.
Logged Offline
Private Message Private message Reply: 51 - 55
ABJoe
Monday, May 7, 2007, 7:56pm Report to Moderator Report to Moderator

34% Nomad
Sun Beh Nim
Moderator
Posts: 8,166
Gender: Male
Location: Orange County, CA, USA
Age: 51
Quoted from TypeOSecretor
abjoe - Thanks for the tip about Walton Feed.  Is it whole spelt?  I would have to buy a a#10  can or I wouldn't have room to store it.  Have you ever bought a can?  Does their spelt flour seen to have a lot of life when you knead it?  


I buy a 25 lb. bag and split it into cans myself...  I expect the can would be better since it is sealed (with an oxygen absorber inside, I think) .

Yes, It is whole spelt...  I have a stone burr mill to grind rice, spelt, millet or amaranth...  Haven't tried the amaranth yet, but I suppose it will grind it as well!

We use it more for quick breabs than loaf style...  I think we did make some loaf style yeast bread, but only kneaded it once...  Fuzzy about the details, though!



RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
Logged Offline
Private Message Private message Reply: 52 - 55
Cathy
Monday, May 14, 2007, 8:08pm Report to Moderator Report to Moderator
Guest User
Quoted from Henriette_Bsec
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....


I made some spelt bread today in my bread machine.  I made the recipe from CR4YT and added 1 tablespoon of the lemon juice.  I 1 and half timed the recipe and the dough was about to over flow the pan.  I took some dough out and made rolls with what I took out.  Meanwhile the bread in the machine sank in the middle.  I think it's because I took some dough out. BUT any way, the bread turned out to be the best consistancy I have gotten with baking with spelt flour!  Thanks, Henrietta, for the tip on using lemon juice.  next time I'm going to just follow the recipe as written in the book and add the lemon juice.
Logged
E-mail E-mail Reply: 53 - 55
Henriette Bsec
Tuesday, May 15, 2007, 8:30am Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,617
Gender: Female
Location: Denmark
Age: 42
Quoted from Cathy


I made some spelt bread today in my bread machine.  I made the recipe from CR4YT and added 1 tablespoon of the lemon juice.  I 1 and half timed the recipe and the dough was about to over flow the pan.  I took some dough out and made rolls with what I took out.  Meanwhile the bread in the machine sank in the middle.  I think it's because I took some dough out. BUT any way, the bread turned out to be the best consistancy I have gotten with baking with spelt flour!  Thanks, Henrietta, for the tip on using lemon juice.  next time I'm going to just follow the recipe as written in the book and add the lemon juice.


Good to hear


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
Logged Offline
Site Site Private Message Private message Reply: 54 - 55
Alia Vo
Tuesday, May 15, 2007, 9:55pm Report to Moderator Report to Moderator

Kyosha Nim
Posts: 3,640
Gender: Female
Location: Minneapolis, Minnesota
Age: 42
Henriette Bsec,

Thank you for sharing your tip of adding 1 tbsp. of lemon juice to substitute for the vitamin c deficiency in spelt flour...nice tip.

Alia


Alia A. Vo
A Positive Secretor
Minneapolis, Minnesota
BTD Lifestyle Since 1999
John 17
Logged Offline
Private Message Private message Reply: 55 - 55
3 Pages 1 2 3 All Recommend Thread
Print Print Thread

BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Spelt Flour

Thread Rating
There is currently no rating for this thread