{"id":64,"date":"2008-08-28T07:21:00","date_gmt":"2008-08-28T07:21:00","guid":{"rendered":"http:\/\/vettycreations.com.au\/white-threads\/?p=64"},"modified":"2017-10-24T16:33:35","modified_gmt":"2017-10-24T05:33:35","slug":"making-spelt-bread","status":"publish","type":"post","link":"http:\/\/vettycreations.com.au\/white-threads\/2008\/08\/28\/making-spelt-bread\/","title":{"rendered":"making spelt bread"},"content":{"rendered":"

I recently visited a naturopath to try to get on top of a few things. She suggested that our family change over to spelt, rather than wheat. Spelt is an ancient version of wheat, and it has a higher level of nutrients.<\/p>\n

We thought we’d give it a go. We can buy spelt bread at our local shops, but because its specialty bread, its much more expensive. So I decided to give breadmaking a go. My first try on the weekend was not anything to write home about.<\/p>\n

Because I’ve been sitting around very unwell, I’ve been doing a bit of reading. My husband (who is a school librarian) brought home some books for me to read. Amongst them was one called “Bread Alone” by Judith Hendricks. It was a good read, not least because it had some bread recipes and tips in it. The character in the book spent some time in her past learning to make bread at a boulangerie in Paris. So I decided to incorporate some of the tips into my bread today.<\/p>\n

I used a bread recipe found at Bio-Oz<\/a> and made a few changes. I used wholemeal spelt flour rather than white, dry yeast instead of fresh, and normal salt as we don’t have any sea salt.<\/p>\n

The book suggested halving the amount of yeast and doubling the rising time, so I decided to give that a go.<\/p>\n

I combined the lukewarm (rather than cool) water with the yeast, and added a soup-spoonful of honey for a bit of extra flavour. I intended to let it sit while I measured out the flour. However, the phone rang, so I ended up letting it sit for about 1\/2 hour. I measured out the flour and put it in the Kenwood bowl (“Kitchen Aid” for Americans?). I poured the yeasty liquid in and set it to low to mix with the dough hook. When it was nearly combined, I added in the salt, which is apparently to strengthen the gluten or something (highly technical here!)<\/p>\n

I mixed it until it was just mixed, then took it out and gave it a VERY quick hand knead to make sure all the dryish bits hanging around the edges were combined.<\/p>\n

I washed out the Kenwood bowl, dried it, and painted olive oil all over the inside. I plopped the dough in and rolled it around in the bowl to coat it lightly in oil. I placed it in the sink which had about 2cm\/1inch of warmish (but not too hot) water, and a damp teatowel over the top.<\/p>\n

I left it, taking occasional peeks to see how it was going, and replacing the water about hourly. After the three hours, it had doubled in size, and I thought it looked pretty impressive!<\/p>\n

I took it out, gave it a bit of punching, then a very quick hand knead. I shaped it and put it in my oiled cake loaf tin. (I don’t have a proper bread tin).<\/p>\n

Then I put it in the sink again, with the damp tea towel over the top. I left it an hour to rise, then put it in the oven and cooked it as directed. It rose yet more as it cooked.<\/p>\n

At the end of about 15mins at the reduced temperature, it was looking quite dark, so I took it out and tapped it. It sounded hollow, so was done. With a bit of effort, I got it out of the tin.<\/p>\n

\"\"id=\"BLOGGER_PHOTO_ID_5239471817440513122\"<\/a>And here’s my result. I haven’t tried it yet, but am just itching to. It is a marvellous improvement on the weekend’s effort! According to our baking book, its a bit dark and overcooked. Possibly that’s because of the sugar (honey) and possibly the oven was too hot. I have yet to try the bread itself to see what its texture is like inside, but we’ll see.<\/p>\n

I am very proud of my effort though. \ud83d\ude42 Hope it tastes good.<\/p>\n","protected":false},"excerpt":{"rendered":"

I recently visited a naturopath to try to get on top of a few things. She suggested that our family change over to spelt, rather than wheat. Spelt is an ancient version of wheat, and it has a higher level of nutrients.<\/p>\n

We thought we’d give it a go. We can buy spelt bread at […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[63],"tags":[],"class_list":["post-64","post","type-post","status-publish","format-standard","hentry","category-white-threads-uncategorized","odd"],"_links":{"self":[{"href":"http:\/\/vettycreations.com.au\/white-threads\/wp-json\/wp\/v2\/posts\/64","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/vettycreations.com.au\/white-threads\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/vettycreations.com.au\/white-threads\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/vettycreations.com.au\/white-threads\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/vettycreations.com.au\/white-threads\/wp-json\/wp\/v2\/comments?post=64"}],"version-history":[{"count":1,"href":"http:\/\/vettycreations.com.au\/white-threads\/wp-json\/wp\/v2\/posts\/64\/revisions"}],"predecessor-version":[{"id":9098,"href":"http:\/\/vettycreations.com.au\/white-threads\/wp-json\/wp\/v2\/posts\/64\/revisions\/9098"}],"wp:attachment":[{"href":"http:\/\/vettycreations.com.au\/white-threads\/wp-json\/wp\/v2\/media?parent=64"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/vettycreations.com.au\/white-threads\/wp-json\/wp\/v2\/categories?post=64"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/vettycreations.com.au\/white-threads\/wp-json\/wp\/v2\/tags?post=64"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}