Bread made from spelt
Spelt is an ancient form of wheat. It is similar in appearance to the wheat we are more accustomed to seeing today, but it is larger in size and darker in color. Similar to other forms of wheat, it is processed into both white and whole grain flours. Add this to my Recipe Box.
Dietary Characteristics
Spelt cultivation
The nonprofit consumer advocate organization Whole Grains Council reports that spelt differs from other forms of wheat in that it contains more protein and is easier to digest. Although all forms of wheat contain gluten, some say people with gluten allergies seem to tolerate spelt better than ordinary wheat. Nutritionists such as D. Gayle Alleman and Sue N. Butkus of the University of Washington warn, however, that all gluten should be avoided by gluten allergy sufferers.
Milling Spelt
Spelt is milled in the same way as ordinary wheat. The husk is removed first, leaving a whole grain that includes an outer coating of bran, a nutrition-packed "germ," and the endosperm or kernel. In whole wheat, most of this remains intact. To produce white flour, the grain is milled, removing the bran and germ and, with them, much of the nutrition, according to Elmer M. Cranton, M.D., in an article titled "Modern Bread, the Broken Staff of Life."
Baking Challenges
Baking with spelt can be trickier than with ordinary flour. Among the issues is that spelt can create a more crumbly dough. For recipes where this is a potential problem, using more refined white spelt flour is a good choice.
Fiber
Fiber is essential to a healthy diet. Whole grain spelt flour contains significantly more fiber than does white spelt flour.
Sweets
Although whole wheat spelt is more nutritious than is white spelt, whole wheat is less suitable for baking traditional cookies and cakes. More savory baked goods, such as breads, pretzels and some muffins, can succeed with either form.
Tags: forms wheat, spelt flour, whole wheat, ordinary wheat, other forms, other forms wheat