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Spelt Bread

roz's picture

Spelt Bread (post #65064)


I made the 100% spelt bread today and it is successful! Full of flavor and wonderful chewy crumb with a tough crust. I followed Richard Bertinet's recipe...first make a poolish leave to do it's thing for 5 hours and fridge overnight.

The next morning add the rest of the ingredients, slap the dough around for 10-15 min. and leave to rest for an hour. Divide and put into the proofing baskets and rest again for an hour. Put into a very hot oven and bake for 25-30 min.

This is a keeper for me and the DH loved it. I won't make too often as the spelt is way more expensive than wheat and we are not wheat sensitive. Fun to try and taste.

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