An ancient grain and variation of wheat, spelt flour packs in all the flavor with none of the heavy graininess of whole wheat. Use spelt flour in all baking applications to produce light, flavorful whole grain baked goods with a distinct soft texture and light crumb. Make a few simple adjustments to your recipe when cooking with spelt flour to account for its fragile gluten so you can enjoy this flavorful grain in all its glory.
Making Muffins and Quick Breads
Substitute up to 50 percent of the called for flour in your recipe with spelt flour. Mix all dry ingredients together in a separate bowl.
Reduce the liquid in the recipe by 10 percent. Add wet ingredients to a stand mixer or other large mixing bowl. Incorporate the dry ingredients together with the wet ingredients and working quickly, mix the batter or dough together for no more than 4 minutes.
Prepare the muffins or bread for baking as usual by placing them into greased loaf pans or muffin tins. Use the same recommended temperature and cooking time for products made with spelt flour.
Making Pie Crusts and Crackers
Substitute up to 100 percent of the flour called for in your recipe with spelt flour. Reduce the recipe's liquid by up to 25 percent.
Prepare the crust or crackers as usual, mixing well, but for no longer than four minutes. Add more liquid sparingly as needed, avoiding the creation of a sticky dough.
Bake the pie crust or crackers as usual using the same temperature and time settings as indicated in your original recipe.
Making Yeast Breads
Mix half of the bread ingredients in a large bowl, substituting spelt flour up to 50 percent of other flour. Reduce the liquid in the recipe by about 10 percent. Cover the bowl with plastic wrap and set it in a warm location to proof for 5 to 12 hours.
Add the remaining half of the ingredients, mix together and continue with the recipe. By creating the starter in advance, you are able to develop a lighter crust and higher rise using spelt flour.
Bake spelt bread at the same temperature and for the same amount of time as your recipe indicates.
- Avoid under-mixing when using spelt flour, as this will create a crumbly product that does not rise and expand properly. On the flip side, over-mixing can break down the protein strands that hold in gases and have your finished product fall flat. Always begin mixing immediately after adding the liquid to the flour for the best results.
- Spelt flour spoils quicker than all-purpose flour because it is a whole grain. Store spelt flour in a cool, dark location in an airtight container.
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