Wholemeal Dark Spelt Flour
Out of stock
Wholemeal Spelt is an ancient grain related to wheat, that has a delightful nutty taste and aroma.
Packed in an environment that handles nuts.
What is spelt flour?
Spelt is an ancient grain that’s similar to wheat in appearance (and is related, botanically, to wheat). Spelt has a tougher husk, which helps protect the nutrients inside the grain. Flour made from spelt has a nutty, slightly sweet flavour and can be used in most recipes that call for regular or whole-wheat flour.
Is spelt gluten free?
Spelt is a distinct variety of wheat. Like all wheat, it contains gluten. Therefore, you should avoid spelt if you have celiac disease or gluten intolerance. However, for most people, spelt is perfectly safe and makes a nutrient-rich addition to your diet.
Spelt, with its mild, nutty flavour, is a popular alternative to wheat. It also provides several essential nutrients, such as iron, magnesium, and zinc. Consuming spelt and other whole grains may improve heart health, aid digestion, reduce the risk of diabetes, and help people achieve or maintain a healthy weight.
Can spelt be substituted for plain flour?
Spelt can be substituted one-for-one for the whole wheat in any recipe and for up to half of the flour in a recipe using entirely all-purpose (plain flour). Spelt is low in gluten, so it’s best to keep some of that regular flour to get the right structure and texture in whatever you’re baking.
Where can I find spelt flour?
You can buy spelt flour in this website now, you just need to add this product to the cart and proceed to checkout. Light Spelt Flour is also available.
Spelt flour recipes
Wholemeal Spelt Bread – Makes 1 loaf
Spelt flour can add a naturally nutty, wheat flavour to your baking. Spelt naturally proves and rises more quickly than conventional wheat flour, so bake it as soon as it has doubled in size after the second proving.
- – 500g Hillside Bakery dark, wholemeal spelt flour
- – 1 tsp Hillside Bakery dried yeast
- – 1 tsp sugar
- – 325ml tepid water
- – 1 tsp salt
- – 1 tbsp oil
- – oil, for tin
- 1. Put the flour, yeast and sugar into a large bowl and blend them together.
- 2. Pour in the water, and when everything looks craggy and lumpy, stir in the salt.
- 3. Stir in the oil.
- 4. Using your hands gather everything together into a doughy mass.
- 5. Knead the dough for 100 presses, in the bowl or on a work surface. Avoid adding flour.
- 6. Cover the dough bowl with a large upturned mixing bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
- 7. Rub some oil around the inside of a 1kg/2lb loaf tin.
- 8. Knead the dough for another 100 presses.
- 8. Shape the dough and put it into your prepared tin.
- 10. Invert a large mixing bowl over the tin and leave it to rise in a warm place for 35 minutes.
- 11. Pre-heat the oven.
- 12. Remove the inverted bowl and bake the loaf for 40-45 minutes.
- 13. Turn the bread out of the tin, tap the base and if it sounds hollow the bread is cooked.
- 14. Leave to cool on a wire rack.
1kg/2lb loaf tin and mixing bowls www.hillsidefoods.co.uk
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