Recipes

Spelt Wholemeal Bread in a Bread Machine

The Spelt grain is an ancient variety of wheat, with health benefits attributed to its unique protein characteristics. Spelt, also known as Dinkel, was widely grown in Europe for hundreds of years because it is more resistant to rain damage than other wheats. Spelt almost disappeared when it was outclassed in farming, milling and baking performance by more “modern” wheat varieties. Australia now benefits from having original and genetically “true” spelt varieties, because in other countries grain breeders have sought to improve the yield and processing characteristics of old spelt varieties by crossing them with modern wheats. We build on our close relationships with progressive farmers,and choose to mill selected varieties of Spelt that have been grown in suitable environments so as to ensure reliable production of the best quality spelt breads. Spelt is not recommended for coeliacs, but may be suitable as an alternative grain for people sensitive to normal wheat products, and those with mild wheat gluten intolerance.

 

Ingredients

Weight/
Volume
Ingredients
SPELT WHOLEMEAL BREAD MEDIUM LOAF (500 g)
485 g Spelt Wholemeal Flour 3⅓ cups
5 g Wallaby Bread Improver 2 tsp
10 g Salt 1½ tsp
4 g Wallaby Yeast, dried 1¼ tsp
365 g Water 1⅖ cups
SPELT WHOLEMEAL BREAD LARGE LOAF (600 g)
582 g Spelt Wholemeal Flour 4 cups
6 g Wallaby Bread Improver 2⅖ tsp
12 g Salt 2 tsp
4½ g Wallaby Yeast, dried 1½ tsp
437 g Water 1¾ cup

Method

  1. Simply add all the ingredients to the bread machine in the order prescribed by the machines manufacturer.

  2. Select either the Basic or French setting depending on your machine, and press Start.

  3. The machine will perform the rest of the cycle.

  4. Once baked, turn out onto a wire rack to cool.

Helpful Hints

  • Adding 10 g of gluten will improve the loaf.
  • Oil may also be added and this will help increase shelf life and volume.
  • Note: If using oil, decrease water by the amount of oil you choose to use.

  • Specialty Breads
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