One of the first things you will notice when using SPELT flour is that it always seems to require less liquid than other flours. To use spelt in a recipe designed for wheat flour, you would start by using ¼ less liquid than called for or ¼ more spelt flour. It would be best to try it out on easier items, such as muffins, pancakes, coffee cake, etc., before trying to make yeast breads. Steep Hill carries whole grain SPELT flour and all-purpose (unbleached) SPELT flour. Here are a few recipes to try out using SPELT flour.
NOTE: Steep Hill does NOT sell Spelt flour (or anything else) by mail order!
2 1/4 cups SPELT flour 1 1/4 cup milk or milk substitute 1/4 cup sugar or honey 3 eggs, beaten 1 Tablespoon alum-free baking powder 1 Tablespoon oil 1/2 teaspoon seasalt, if desired Combine all dry ingredients. Add milk, eggs, oil. Mix. Fill muffin cups, greased or papered. Bake for about 17 minutes, or until browned, in a 375 degree oven. VARIATIONS: Add 1/2 cup chopped almonds, OR 1/2 cup chopped dates, OR raisins, etc. NOTE: Steep Hill does NOT sell Spelt flour (or anything else) by mail order!
2 cups SPELT flour
1 tablespoon aluminum-free baking powder
1/4 teaspoon salt
1 cup buttermilk
Preheat oven to 425 degrees F. Grease baking sheet. Combine all
dry ingredients and add buttermilk until just blended. Drop batter by heaping
spoonfuls onto baking sheet. Bake for 12-15 minutes, or until lightly
browned. Yield: 12 biscuits.
NOTE: Steep Hill does NOT sell Spelt flour (or anything else)
by mail order!
3 Tablespoons oil 2 Tablespoons cool water 1/4 teaspoon seasalt, if desired 1 cup + 2 Tablespoons SPELT flour Whisk oil, water and seasalt together. Stir in the flour and mix until evenly moistened. Press into a 9 inch pie plate. Fill and bake as required for the filling. OR bake the empty crust for 12 minutes at 375 degrees F and fill when cool. NOTE: Steep Hill does NOT sell Spelt flour (or anything else) by mail order!
1 cup SPELT flour 1 egg, beaten 1 teaspoon alum-free baking powder 1 cup milk or milk substitute 1 Tablespoon brown sugar or maple syrup 3 Tablespoons oil Beat ingredients together. Let batter stand for a while before frying, the longer the better. Lightly oil a frying pan, fry one side till bubbles appear, then turn. NOTE: Steep Hill does NOT sell Spelt flour (or anything else) by mail order!
2 cups SPELT flour
2 tablespoons aluminum-free baking powder
1/2 teaspoon salt
1 3/4 cups water or 2 cups nutmilk (see below)
1 egg (optional)
1 teaspoon maple syrup (optional)
3 tablespoons oil
Whisk together dry ingredients in a medium bowl. In a smaller
bowl whisk together the liquids. ( If you are making nutmilk, work in a
blender: grind 1/2 cup raw cashews or other nuts to a fine powder, add
water to make 2 cups, then add egg, maple syrup and oil. Whiz briefly to
blend.) Pre-heat griddle. When a drop of water 'dances' on it, pour liquids
over flour mixture and stir to moisten. Oil griddle. Spoon batter onto
griddle in 4 to 6" cakes. Turn when top side is thoroughly bubbled. Serve
immediately.
NOTE: Steep Hill does NOT sell Spelt flour (or anything else)
by mail order!
1/2 cup soft butter
1 cup or less brown sugar
2 eggs, beaten
2 cups SPELT flour
1 teaspoon aluminum-free baking soda
1/2 or less teaspoon of salt
2 or 3 ripe bananas, mashed
1/2 cup chopped almonds (optional)
Pre-heat oven to 350 degrees F. Cream butter and sugar;
add eggs and beat well. Add dry ingredients and finally bananas
and nuts. Mix well. Bake in three 3x5 " loaf pans or in one
5x9" loaf pan, well-greased. Bake for one hour or until toothpick
comes out clean.
NOTE: Steep Hill does NOT sell Spelt flour (or anything else)
by mail order!
3 cups water, quite warm
1 tablespoon sweetener (honey, maple syrup, molasses, etc)
2 tablespoons dry, granulated yeast
4 cups fine SPELT flour, divided
3 cups SPELT flour, fine or coarse to taste
1 to 1-1/2 teaspoons salt
2-3 tsp SPELT flour for board or counter
Dissolve sweetener and yeast in warm water and stir in
1 cup fine flour. Set bowl in a sink of quite warm water until liquid
bubbles, about 12 minutes.
Using electric beater, beat in the remaining 3 cups of fine
flour on low speed. When flour is moist continue beating on
medium speed for 3-5 minutes until the mixture climbs the beaters.
Discard the beaters.
Stir salt into remaining 3 cups of flour and gradually stir
in to the dough, using a large spoon. Turn dough out on a floured board
and knead for 10 minutes.
Oil or butter a large bowl. Place dough in it and turn once to
grease the top surface of the dough. Cover with a cloth and set in
a draft-free, warm place to rise until dough is double in size.
When double, punch dough down and knead briefly right in the bowl for
about 2 minutes. Cover and return to warm place until almost double in
size again (somewhere between 45 and 75 minutes).
Now knead vigorously on a lightly floured surface, divide and
shape into 2 loaves, or 1 loaf plus rolls or sandwich buns. Place in
oiled or buttered, floured loaf pans. If you wish, oil top crust lightly.
Cover with a towel and put in warm place to rise to the top of the pans,
about 45 to 60 minutes. Be careful to avoid over-inflation which may
lead to collapse in the oven.
Preheat oven to 425 degrees F. Handling gently, remove the
towel and place loaves in the oven. Bake 15 minutes. Reduce the
temperature to 350 degrees and bake 30 minutes more. To test, tap firmly.
A hollow thump indicates the loaf is baked.
Immediately remove loaves from pans and lay on their sides on
wire racks to cool. Fresh bread slices better when completely cool.
NOTE: Steep Hill does NOT sell Spelt flour (or anything else)
by mail order!
