Guest guest Posted April 19, 2002 Report Share Posted April 19, 2002 Spelt is definitely different to deal with than whole wheat. When I grind it, it is a pretty soft sounding wheat rather than hard like Prairie Gold or Bronze Chief. I have a stone mill and spelt sounds more like the soft white wheat I grind up for pastry flour. It may like that because it has a higher moisture content, but I don't know. It has a pretty high protein content. The gluten is more " fragile " than gluten in whole wheat bread. It takes a lot less kneading to develop the gluten - probably half the time as whole wheat or less. Also, you need to use more spelt in a recipe than whole wheat. 1 1/4 cups spelt substitutes for 1 cup of whole wheat in a recipe or you can add less liquid. Spelt works for a lot of people who have a wheat sensitivity, but someone with a complete gluten intolerance cannot tolerate spelt as it has gluten. There is a white spelt flour available which is the equivalent of unbleached white flour. I've read that a majority of the nutrients in spelt are stored in the endosperm and not the germ in contrast to wheat where most of the nutrients are in the germ. So white spelt flour is a good choice for invalids or people recovering from intestinal problems that prevent the consumption of high fiber. Anyone else heard this? I have never had success making a light, airy spelt bread (just regular not sourdough) using 100% spelt flour - though I do have friends who have but they use added gluten. That's about it. ine Quote Link to comment Share on other sites More sharing options...
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