wholemeal spelt flour recipes

I did 55 minutes in my fan over and it was just right. A lot of spelt recipes on the internet are complicated but this is a nice simple recipe. I know my yeast is good as I've got some of the same in something else I'm baking. However, the price is likely to come down as more people buy and use it.We operate on a very tight budget, but flour is one of the staples I think it’s worth paying that bit extra for. Most supermarkets now sell wholemeal spelt flour and some sell white spelt flour too. You gave me the idea to turn over the loaf and cook it for another 5-10 minutes. It is much easier to work with than normal wholemeal and so much better for you than white flour.Ooh that’s good to hear. I've salvaged what I can - stuck it back together, levered the crusts off the bottom of the pan to use as hummus dips :D...apart from all that, the texture is bouncy and well risen, a weeny bit dry but that would probably be to do with my yeast situation (that sounds unhealthy) or perhaps the halogen oven. I usually make spelt bread with one third wheat flour in my bread machine on a short program. The process also retains the endosperm, bran and germ in their natural proportions.I couldn’t find any corroboration for this, but I’ve heard that today, only 0.05% of UK flour is stoneground. Maybe I should try white in my Yorkshires as they never work very well.

200deg is too hot in my fan forced oven so used 190deg In this recipe there is no kneading or proofing before putting the bread in the oven.Came across this recipe & made the loaf. Spelt manages very well all by itself.For best results, use fresh spelt flour for your baking. Thanks for letting me know you find it easier than standard wholemeal too.I always use stone ground flour, no matter which type.

This wholemeal loaf is made with buttermilk and treacle for a dense, moist slice you can enjoy with your teaThese flatbreads go well with dips and are the perfect finger food for outdoor entertainingMoroccan-style breads with nigella and sesame seeds, great for wrapping and dipping Discover the joys of homemade bread with our tried-and-tested recipes, expert advice and equipment reviews.Want to receive regular food and recipe web notifications from us? Let me know what you think.What a great guide!

Gives the bread an awesome colour and great flavour (if you like Walnuts, that is ;) )I want to use spelt and molasses.

I made the loaf exactly to the recipe but with the addition of 1 tsp honey.

We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.Love the new look or think we’ve missed the mark? Has he never heard of oven spring where the bread rises rapidly in the first 10 mins of being put in the oven ? I didn't weigh out my seeds the second time round, I just threw in a handful each of pumpkin, sesame and poppy seeds. Some varieties of wholemeal flour contain more bran and germ than others. Could i put say half.

I think I shall add some black olives to make an olive bread next time. I found the loaf took only 40 mins at 200 degrees plus an extra 5 mins in the oven out of the tin. It’s currently #SourdoughSeptember, so now is a good time to try one.

Mixed with a large spoon, put on oven and result a very edible loaf. It is a heavy bread but is very satisfying and filling. Knead till smooth with an electric mixer, about 3 minutes. I think Germany is well ahead of us on the grain front.I love using wholemeal flour in combination with plain white flour and I’ve often thought about trying spelt flour as well. But hopefully it will come in time.i have used spelt flour in several recipes,proper malt loaf & Cornish Hevva cake using kefir milk and was enjoyed by every one who tried itMy mother makes a mean malt loaf using spelt too, but I still haven’t got around to making one. I started with all wholemeal, then went to half and half and now I’m back on 100% wholemeal again – most of the time anyway.

We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.See your favourite chefs on Sky Channel 133, BT 313 and find their recipes at Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.This hearty, wholesome bread is rich in flavour and packed with seeds - try pumpkin, sunflower, poppy or linseedsThese flatbreads are a doddle – simply make a large batch out of storecupboard ingredients and freeze them for later in the week...Shop-bought bread can be loaded with salt, sugar and preservatives, so try making your own for a healthier loaf.