FREE Spelt Recipes

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First of all, here are three things I've learned when baking with spelt:

1. Baking with spelt is similar to baking with other flours, however, due to spelt's solubility, bakers often notice that a little less water is required. When using your favorite recipes, it is suggested that you use 3/4 of the liquid that you normally would use. More liquid can then be added until the look and feel of the batter is satisfactory.

**Be sure you make note of what you do so you can repeat your successes**

2. Spelt has fragile gluten meaning that the initial mix time (when water is first added to the flour) should be no more than 4 minutes - although 3 1/2 minutes is ideal.

3. Mix the flour/liquid enough to get the dough to become homogenous (smooth). Once mixed, you can treat the dough as though it were made with regular wheat.

Whole Wheat Bread Catered to your Bosch Bread Mixer

6 cups hot tap water (hot to the touch; not hot enough to burn finger)
2/3 cup oil
2/3 cup honey (or substitute 3/4 cup sugar with 1/4 cup water)
2 Tbs dough enhancer
2 Tbs SAF instant yeast
2 Tbs salt
2 Tbs wheat gluten or 1 cup white flour
12-16 cups freshly milled whole wheat flour

Pour warm water into Bosch mixing bowl. Add 6 cups flour on top of liquid. Then add dough enhancer, oil, honey, yeast, and gluten. Use the (M) momentary switch to mix until smooth.

Add approximately 5 more cups flour and salt. Turn Bosch to speed 2. Continue adding flour 1/4 cup at a time (should use about 3 cups) until the dough pulls away cleanly from the sides of the bowl. Continue kneading on speed 2 (meduim speed) for another 5 minutes.

You can let bread dough rise until double in size in a covered, warm mixing bowl and then prepare dough into loaves or simply oil or grease hands and counter and divide dough into equal portions and shape into loaves. Put into well greased pans . Cover. Let rise until double in size. Bake at 350 degrees for 25-30 minutes or until golden brown on top. Remove from pans and cool on wire rack.

Top of loaves can be brushed with water or butter for shiny appearance.
Dough can also be used for pizza crust or cinnamon rolls. YUM!!

Yield: 5-6 loaves

This recipe was adapted from Trisha in Idaho

Mom’s Homemade Bread

In bread mixer (or other mixer) combine the following: 5 c. warm water
¼ c. oil
½ c. sugar
1 TBS salt
6 c. spelt flour

NOTE: Spelt has a fragile gluten, meaning that the initial mix time (when water is first added to the flour) should be no more than 4 minutes, 3 1/2 minutes is ideal. I try to have my soft dough created by the end of 3 ½ minutes.
As soon as flour and other ingredients are added to water, start timer for 3 ½ minutes. Mix dough until smooth. Add 2 TBS yeast. Then add approximately 6-7 more cups of spelt flour (for those not allergic to wheat, you can use white flour here – it helps create a lighter loaf). Add flour as needed to create and maintain a soft, pliable dough that easily cleans the sides of your bowl. The dough should be a little sticky, so don’t get carried away adding too much flour. Knead/mix dough for a total of 10 minutes in a machine or 10 minutes by hand. (I use a mixture of methods – by machine then by hand.) Grease bowl and top of dough. Cover. Let rise until double. Punch down dough and let rise again until double. Shape dough into loaves. Place in greased loaf pans (grease top of loaf again). Let rise in pans until bread dough is almost the desired size of loaf.

Bake at 375° F for 30-35 minutes.
Yield: Makes 4-5 loaves.

Mom’s Potato Refrigerator Rolls

1 pkg. yeast
1 ½ c. warm water
2/3 c. sugar
1 ½ tsp. salt
2/3 c. shortening
2 eggs
1 c. lukewarm mashed potatoes
7 to 7 ½ c. flour

Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 c. flour. Beat until smooth. Mix enough of the remaining flour to make the dough easy to handle. Knead until smooth on lightly floured board, about 5 minutes. Place in greased bowl, turn greased side up. Cover bowl tightly and refrigerate until ready to use (up to 5 days) if dough rises, punch it down occasionally. Take out amount needed, shape, cover and let rise in a warm place until double, about 1 ½ hours.

Bake at 400° for 15-25 minutes. Brush with butter. Serve warm!
The above recipes are graciously shared by Terry of Idaho.

Spelt Banana Bread

1/2 cup (1 stick) butter or margarine
1 cup sugar
2 eggs, lightly beaten
1 cup mashed banana
1 cup white flour, unsifted
1/2 teaspoon salt
1 teaspoon baking soda
1 cup spelt flour, unsifted
1/3 cup hot water (or 1/6 c. water and 1/6 c. buttermilk)
1/2 cup chopped nuts

Preheat oven to 325 degrees. Melt butter and blend in sugar. Mix in beaten eggs and mashed banana, and blend until smooth. In a separate bowl, stir together white flour, salt, baking soda, and spelt flour. Add dry ingredients alternately with hot water to banana mixture. Stir in chopped nuts. Spoon batter into greased 9x5-inch loaf pan. Bake in a 325 degree oven for 1 hour and 10 min. or until done. Cool in pan for 10 minutes, then turn on rack to finish cooling.

Yield: Makes 1 loaf.
This recipe was shared by Danielle of Idaho

Spelt Cereal

Coarse-grind spelt (into cracked spelt). Measure 1/4 cup cracked spelt, in a pan, cover the spelt with 1 1/2 cups water and a dash of salt. Bring to a rapid boil for 1 minute, stirring often. Then simmer for 5 minutes. Season to taste with cinnamon, brown sugar and/or honey or anything else that sounds appetizing.
A variation of this recipe allows the chef to take the same ingredients the night before eating - bring them to a boil for 3-4 minutes. Cover and let sit over night. The next morning, warm the cereal in the microwave or on the stove until warm and season to taste.

This recipe was shared by Blaine of Idaho

Other uses for spelt:

Serve cooked spelt berries as a side dish substitute for rice or potatoes.

As with all grains, before cooking spelt berries, rinse them thoroughly under running water and remove any dirt or debris that you may find. After rinsing, soak spelt in water for eight hours or overnight. Drain, rinse and then add three parts water to each one part spelt berries. Bring to a boil, then turn down the heat and simmer for about one hour. Enjoy!

At HiStakes Spelt, you will find high quality spelt that is naturally grown (no herbicides) and less expensive to purchase (even when you compare price + shipping per pound as compared to the cost per pound at your local health food stores).