.Spelt.

Spelt bread from Make it and Bake it

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Sometimes the original ideas are still the best. The wheel hasn't changed much in thousands of years, and tasty and nutritious spelt, one of the first grains to be grown by early farmers as long ago as 5,000 BC., is finding renewed popularity with consumers.

Spelt's "nutty" flavor has long been popular in Europe, where it is also known as "Farro" (Italy) and "Dinkle" (Germany). In Roman times it was "Farrum", and origins can be traced back early Mesopotamia. Spelt (Triticum spelta) is a ancient and distant cousin to modern wheat (Triticum aestivum). Spelt is one of the oldest of cultivated grains, preceded only by Emmer and Elkhorn.

But it's not just good taste that has caught the attention of consumers . The grain is naturally high in fibre, and contain significantly more protein than wheat. Spelt is also higher in B complex vitamins, and both simple and complex carbohydrates. Another important benefit is that some gluten-sensitive people have been able to include spelt-based foods in their diets.

Some 800 years ago Hildegard von Bingen, (St.Hildegard) wrote about spelt: "The spelt is the best of grains. It is rich and nourishing and milder than other grain. It produces a strong body and healthy blood to those who eat it and it makes the spirit of man light and cheerful. If someone is ill boil some spelt, mix it with egg and this will heal him like a fine ointment."

What brought the decline in production of spelt in North America is now thought of as a benefit. Spelt has a tough hull, or husk, that makes it more difficult to process than modern wheat varieties. However, the husk, separated just before milling, not only protects the kernel, but helps retain nutrients and maintain freshness. Modern wheat has changed dramatically over the decades as it has been bred to be easier to grow and harvest, to increase yield, and to have a high gluten content for the production of high-volume commercial baked goods. Unlike wheat, spelt has retained many of its original traits and remains highly nutritious and full of flavour.

Also, unlike other grains, spelt's husk protects it from pollutants and insects and usually allows growers to avoid using pesticides.

Flour made from the versatile grain can be substituted for wheat flour in breads, pasta, cookies, crackers, cakes, muffins, pancakes and waffles.

Modern cooks are rediscovering the full flavor of whole grain spelt pastas and breads, the more subtle flavor and texture of white pastas and flours as well as spelt kernels in their dishes.

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Recipes

• Spelt Bread

• Spelt Bread 1

• Spelt Cornbread

• Cinnamon Cake

• Lemon Shortbread

• Spelt Pastry

• Spelt Bread

• Spelt Soda Bread

• Spelt Scones

   spelt bread

• Ingredients:

• 3 cups plus 2 tablespoons whole-grain spelt flour, divided

• 2 tablespoons honey

• 2 cups warm water

• 1/2 teaspoon dry active yeast

• 2 cups rye flour

• 1 cup rolled oats

• 1 tablespoon plus 1 teaspoon  baking powder

• 2 teaspoons baking soda

• 2 teaspoons sea salt

• 2 eggs

• 2 tablespoons sesame seeds

Preparation:

1. Preheat the oven to 190 degrees Celsius. Coat a loaf pan with non-stick cooking spray, and sprinkle it with 2 tablespoons of the spelt flour. Set aside.

2. Combine the honey and water in a bowl, and sprinkle the yeast over the mixture. Set aside for 5 to 10 minutes.

3. In a larger bowl, combine the remaining 3 cups of spelt flour with the rye flour, oats, baking powder, baking soda, and salt.

4. Beat the eggs into the honey mixture. Slowly add the honey mixture to the flour mixture, and mix just until the dry ingredients are well moistened.

5. Place the dough in the prepared pan. Sprinkle the loaf with the sesame seeds, pressing the seeds into the dough with the back of a large spoon.

6. Leave to rise until double in size.

7. Bake for 1 hour and 5 minutes, or until a toothpick inserted in the centre of the loaf comes out clean or hollow sounding when tapped. Allow the bread to cool in the pan for 10 minutes. Remove the loaf from the pan, and transfer to a wire rack. Cool completely before slicing and serving.

   spelt loaf 2

• Ingredients:

• 1/2 cup warm water

• 2 teaspoons dry active yeast

• 1 cup warm low-fat milk

• 2 tablespoons melted canola margarine

• 1/2 cup maple syrup

• 1 egg, beaten (or substitute)

• 3 cups whole-grain spelt flour

• 1 teaspoon ground cinnamon

• 1 teaspoon ground allspice

• 1/2 teaspoon sea salt

• 400 grams mashed pumpkin

• 3 cups white spelt flour
   

Preparation:

1. Place the water in a  bowl, and sprinkle with the yeast. Stir once or twice, and set aside for 5 to 10 minutes.

2. Combine the milk, margarine, maple syrup, and beaten egg in a larger bowl. Set aside.

3. Combine the whole-grain flour, spices, and salt in a larger bowl. Stir in the yeast mixture, the milk mixture, and the pumpkin, and mix thoroughly. Add the white flour, a little at a time, until a dough is formed.

4. Turn the dough onto a lightly floured board, and knead for 3 to 4 minutes, or until the dough is slightly elastic. Cover with a clean kitchen towel, and let rise on the board in a warm place for 1 to 2 hours, or until the dough has doubled in size.

5. Punch down the dough, and divide it in half. Shape each half into a loaf, either round or oblong, and cover. Let the loaves rise in a warm place for 1 to 2 hours, or until doubled in size.

6. Preheat the oven to 190 degrees, and lightly coat a baking tray with non-stick cooking spray. Place the loaves on the baking sheet, spacing them about 3 inches apart, and bake for 45 minutes, or until the loaves sound hollow when tapped. Allow the loaves to cool on the sheet for 10 minutes. Transfer the loaves to a wire rack, and cool completely before slicing and serving.

spelt cornbread

• Ingredients:

• 1 Cup Spelt flour

• 1/2 Cup Sugar

• 1/2 tsp. Salt

• 1 tsp. Baking Soda

• 2 tsp. Baking Powder

• 1 Cup Yellow Corn Meal

• 1 Cup Milk

• 2 Eggs

• 2 Tbsp. Canola Oil

Preparation:

1. Preheat oven to 200 degrees Celsius

2. Combine and mix dry ingredients. Add milk, eggs and canola oil. Pour into a greased  skillet

3. Bake approximately 30 minutes or until golden

Variation: Will also make 10-12 individual muffins. Bake for approximately 20 minutes or until golden.

Cinnamon Cake

Ingredients:

• 100 grams Butter

• 2 Teaspoons Cinnamon

• 100 grams Brown Sugar

• 3 Eggs

• 100 grams Demerara Sugar

• 150 grams Spelt Flour

• 1 Teaspoon baking Powder

• 50 grams ground almonds

1. Cream together the butter and sugar, then beat in 2 eggs.
2. Add spelt flour, baking powder and cinnamon.
3. Mix well, then turn into an oiled 20x20cms (8”x8”) baking tin.
4. Mix together egg, sugar, cinnamon & almonds and spread over top of cake.
5. Bake in an oven preheated to 180°C for 30 minutes. 

Lemon Shortbread

Ingredients:

• 100 grams Sugar

• 150 grams Spelt Flour

• 100 grams Butter

• 1 Tablespoons Grated Lemon Rind

1. Cream together the sugar and butter until light and fluffy.
2. Work in the flour and lemon rind.
3. Press the dough into a 20cm (8”) round tin.
4. Cut dough into ‘slices’ and prick the surface with a fork.
5. Bake in an oven preheated to 180°C for 30 minutes.
6. Remove from oven and slice again before the shortbread is cold.

   Spelt Pastry

Ingredients:

• 200 grams Spelt Flour

• 100 Soft Margarine

• cold Mix to mix as required

1. Using a pastry cutter or knife, cut the fat into small pieces in the flour.
2. When the pastry has the appearance of lumpy breadcrumbs, add water, a tablespoon at a time, until you have a fairly soft dough.
3. Bring the pastry together into a ball of dough and chill for 30 minutes.
4. Roll out pastry on flour dusted surface to prevent sticking. 
5. Bake pastry according to your recipe.

Spelt Bread

Ingredients:

• 1kg Spelt Flour

• 25 grams Yeast

• 1 Teaspoon Salt

• 600 mls Warm Water

• 1 Tablespoon Vegetable Oil

• 15 grams Sesame Seeds

Method
1. Place the flour in a large mixing bowl.
2. Blend the yeast into half the water and roughly mix into the flour.
3. Dissolve the salt in the remaining warm water and add to the flour. 
4. Add the oil and mix the dough thoroughly for four minutes using a wooden spoon then cover and leave to rise for 1 hour.
5. Knead dough again then oil two  loaf tin & divide dough between them.
6. Sprinkle with sesame seeds, cover and leave to rise for 20 - 30 minutes.
7. Cook in an oven pre-heated to 220°C for 30 - 35 minutes.

Spelt Soda Bread

Ingredients

• 500 grams Spelt Flour

• 2 Teaspoons Salt

• 2 Tablespoons Cream of Tartar

• 1 Tablespoon Bicarbonate of Soda

• 300 mls milk

Method
1. Mix together flour, salt, soda and cream of tartar.
2. Add milk and mix to a soft dough.
3. Shape into a ball and place on an oiled baking tray.
4. Cut a 2cm(1") deep cross onto the top of the dough.
5. Cover the loaf with a deep 7" (180mm) cake tin.
6. Bake in oven preheated to 220°C for 35mins.
7. Cool bread on a wire rack and eat while still fresh.

Spelt Scones

Ingredients:

• 250 grams Spelt Flour

• 4 Teaspoons Baking Powder

• .25 teaspoons Salt

• 150 mls water

• 1 Tablespoon Honey

• 1 Tablespoon Olive Oil

Method
1. Mix together spelt flour, baking powder and salt.
2. Add water, honey and oil and mix vigorously.
3. Leave dough to rest for 15 minutes.
4. Turn dough out onto floured surface & flatten with hands to 2cm thick.
5. Use cutters to cut out scone shapes and place on floured baking sheet.
6. Bake at 220°C, for 10 -12 minutes.

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