Tuesday, 31 March 2015

Spelt Bread - Bread Machine (V. 0.9)

This is almost ready for version 1.0, but still could be better. Some minor variations of mine to this recipe: http://www.food.com/recipe/perfect-bread-machine-spelt-bread-298300, so all credit to this for the base. I've never been able to get a fluffy loaf like they describe, but I'm working on improving it.

The first thing I noticed was all the talk about spelt flour having a different gluten structure to wheat, and so I thought that perhaps using a gluten substitute to help might work. It did. My next step was attempting to get a bit more moisture and a bit more lift out of the yeast. Definitely getting there.

Spelt Bread - Bread Machine (V0.9)


4 cups spelt flour (either wholemeal or white, organic or not. I've been using organic white)
1.5 cups of tepid water
3.5 tsp dried yeast
6 tsp of raw dark sugar
2 tsp of salt
3 tbsp olive oil
1.5 tsp xanthan gum


Put water into bread machine, followed by sugar. Give it a stir to part-dissolve. Add yeast. Then leisurely add the remaining ingredients in no particular order.

Set bread machine to medium size, light crust, default (white bread) setting. Should be about 3h12-20 minutes.


No comments:

Post a comment