Thanks so much for the recipe. It turned out Soo well. I made it in the bread machine but let the wet ingredient mix sit for a few minutes first before adding the last 2 ingredients and putting on the bread maker. Only other diff is I used ~4 tbs honey instead of sugar and 1/4 cup olive oil instead of butter. Turned out light and fluffy. Gracias!!
I love watching you knead by hand. You do it so gently. You have taught me what my dough should look & feel like when it has come together & has enough flour. Before my dough was always too sticky, but I was afraid to keep adding more flour. Thank you for talking so well through all of your bread videos.
aw! That means so much!! When I'm making the videos, often I wonder if I'm talking to much. I really, really appreciate your taking the time to tell me that. THANK YOU!
Yes! I agree Kenna! I've been working with spelt for the past year now. Mine is always so sticky and usually truly unkneadable... even when using spelt recipes. I've tried adding more flour at times but been afraid to add too much. And I've finally decided I just need to go for it some time and add enough flour (or start with less liquid) to make it kneadable. Oddly, my breads always turn out, even at such high hydration. It seems to be a forgiving flour. Which is good for those of us beginner bakers! Lol.
I've started watching a few spelt flour bread videos, it would be great if i could come across one where you cut the bread and we can see what it's like!
I grew up with my mom grinding her own spelt flour but I never a fan of the bread, i always the sweet tasting white stuff. Flash forward 20 years and I am finally admitting my gluten intolerance and going back to spelt aha, thank you for this!
Thank you so much for this recipe! Will be trying it out soon. I have never made bread before and also new to using spelt. It’s so helpful to actually see the whole process start to finish.
Made this loaf today and came out exactly the same. Beautiful, tastes great, nice and soft, good height, didn’t over spill like other recipes. I didn’t prove it quite as long but it’s a bit warm today. This is going to be my go to recipe. Love it! Thanks for sharing 🍞💕
Am on the Blood Type Diet. I can't eat wheat cuz the lechtins (proteins) are not compatible with my blood type (type O) though I can handle gluten. This bread would be a good choice for me. Thanks for sharing
Thank you, Patti! Beautiful bread! I wish you'd showed us what it looks like after you slice it. Look forward to trying your recipe! 💞 Can you tell us which yeast you have used? Is that instant? Thanks!
I am so excited! This bread turned out perfect. Thank you. I've have been playing around with different recipes and this really was easy and delicious.
No, I haven’t used sprouted. My pizza dough recipe, using spelt flour and sourdough, is the same as my pita dough recipe. Do you have my sourdough ebook?
@@AldermanFarms No I don’t. I’ve tried doing sourdough for a while and gave up on it. I don’t bake that much. I like to try to bake bread every once in a while. I usually buy my pizza dough but that bread turn out so well, I thought what the heck, try to make some pizza dough. 😆
Love this bread, mill my own spelt berries then sift the bigger stuff out. I think my milled flour must not absorb moisture as well as pre-ground flour as I've 5 times now and always end up using 3.5 cups of flour and maybe a little more. My bread when done is thick and heavy, I love the taste of the fresh milled spelt but not sure what I could do different. What would happen if I tried less flour? What would happen if I kneaded too much or too little? Trying to see what things I can tweak to see differences. I've bought some pre-ground spelt which I'll try next time. My bread doesn't seem to grow as much after I put into bread pan, it doesn't get longer so even after baked it doesn't really reach the ends of the pan. Like I said still great flavor but a little crumbly to make sandwiches from, maybe two eggs? thanks in advance
Definitely try using less flour. Make a more sticky dough. Also if you are using a mixer try making by hand. It’s harder to kneed in as much flour. Kneading too much can make a more dense loaf also. Just knead enough to make a nice smooth dough.
Not to take away from Patti's Azure link (I used to order from Azure Standard, but there is a min order and for a single person like me, it can be difficult to always come up with enough things to make an order), but I get my spelt (white and wholemeal) from my local health food store. I wish I could order more regularly from Azure. I just don't need everything in bulk. If you can, I would definitely order from Azure. They have some great products!
I just mix it till I have a good pliable Dough. Just a few minutes. As far as when I stop adding flour, of course I have a general guideline with my recipe on how much flour but I stop shy of adding the exact amount until I touch my dough and see how it feels. If it’s still sticky I will add a little more flour until I get the consistency I want. I’m sorry if this sounds vague but it’s all about feel and as you make bread you will learn how it needs to be.
