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Bread Machine Spelt Bread
SUBMITTED BY:
Diane
"This bread is made with spelt flour. Spelt and lecithin can be purchased at health food stores."
RECIPE RATING:
Read Reviews
(12)
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Original recipe yield 1 -1 1/2 pound loaf
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup water
1 1/2 teaspoons vegetable oil
1 1/2 teaspoons honey
1/2 teaspoon lecithin
3 cups white spelt flour
3 tablespoons dry milk powder
1 1/2 teaspoons salt
2 teaspoons active dry yeast
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DIRECTIONS
Place ingredients in order suggested by manufacturer. Bake on normal or basic cycle.
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REVIEWS
Reviewed on Jul. 20, 2007 by
LORIKAE
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LORIKAE
Jul. 20, 2007
When making this recipe, you need to know what to expect from a spelt bread. Spelt is very healthy, but does not contain gluten like its wheat-relative. This means that as the yeast converts the sugars to gas (which normally causes a pillowy, airy dough) the bread dough without gluten cannot retain the air in bubbles in the dough. The result is a very typical European bread that is heavy, dense, can be sliced SUPER thin and served much like soft crackers. It is also, however dense with nutrients and I thought this was a very good gluten-free recipe for bread! After reading the other reviews, I added an extra teaspoon of xanthan gum to hold it together and keep it moist. This worked out wonderfully.
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57 users found this review helpful
When making this recipe, you need to know what to expect from a spelt bread. Spelt is very...
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Reviewed on Oct. 26, 2003 by CLAIRESS
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CLAIRESS
Oct. 26, 2003
Just a note... splet is a wheat grain. It may be gluten free but is not safe for wheat allergic people.
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44 users found this review helpful
Just a note... splet is a wheat grain. It may be gluten free but is not safe for wheat...
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Reviewed on Jul. 6, 2007 by Catfish
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Catfish
Jul. 6, 2007
Good Bread Recipe!! I have a lot of experience baking with splet and would like to give a little advise. When making spelt bread it is a good idea to add some Zanthan Gum (about 1 tsp. per cup of spelt) This will help it to rise better. Also keep in mind that spelt doesn't have gluten in it (the reason many people use it) so it will be a more dense bread. Don't be expecting a light fluffy loaf. If you are, find a different grain!! Great Recipe!!
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36 users found this review helpful
Good Bread Recipe!! I have a lot of experience baking with splet and would like to give a...
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Reviewed on Oct. 23, 2003 by SILVERSTAR61
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SILVERSTAR61
Oct. 23, 2003
This bread was horrible!!! I followed all the instructions, used new ingredients, right cycle, etc. The bread only rose to about 3 inches tall when it was done, and it tasted horrible!!! Don't waste your time or ingredients.
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26 users found this review helpful
This bread was horrible!!! I followed all the instructions, used new ingredients, right cycle,...
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Reviewed on Dec. 3, 2003 by HILLECHIEN GRETEBECK
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HILLECHIEN GRETEBECK
Dec. 3, 2003
I made this a coupel of times its easy and tasty very european My fam loves it Thanks a lot for the spelt receipe
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19 users found this review helpful
I made this a coupel of times its easy and tasty very european My fam loves it Thanks a lot...
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Reviewed on Jul. 24, 2005 by GRANTM
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GRANTM
Jul. 24, 2005
I haven' tried this recipe (yet) however adding a tablespoon of Vital Wheat Gluten to any recipe that doesn't have a large amount of actual "Bread Flour" will make the dough rise.
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18 users found this review helpful
I haven' tried this recipe (yet) however adding a tablespoon of Vital Wheat Gluten to any...
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Reviewed on May 21, 2007 by Lin
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Lin
May 21, 2007
This recipe was great, however I changed it up a bit. I added 1Tbsp. butter(no oil or lecithi; I added 1Tbsp. honey total; I used 2 cups spelt flour, 1/2 C soy flour & 1/2 C bread flour. It turned out with great texture and highth, also very tastey. Good Luck!
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14 users found this review helpful
This recipe was great, however I changed it up a bit. I added 1Tbsp. butter(no oil or lecithi;...
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Reviewed on Dec. 3, 2003 by FABLEE
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FABLEE
Dec. 3, 2003
I unfortunately read the reviews about this bread after I attempted to bake it. I had exactly the same experience as silverstar61. It was horrible! Very poor volume, very dense. The spelt flour from Doves Farm warned about this, but I thought I'd try anyhow. Bad idea. It went in the bin. Fablee
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14 users found this review helpful
I unfortunately read the reviews about this bread after I attempted to bake it. I had exactly...
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Reviewed on Oct. 30, 2008 by
Máirín
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Máirín
Oct. 30, 2008
Spelt does contain gluten and is not suitable for those who are coeliac, however its gluten can be eaten by most who are intolerent to wheat. I use Spelt for all my baking, bread, cakes, cookies etc using any wheat recipe I find! the key is adjusting quanties of liquid added and kneading/mixing times. Keep any kneading to a minimum, after 3-4 mins the gluten will collapse. Add more liquid than the recipe calls for, you want your mixture to be marginally "sloppier" than when using wheat, this will make your end product light and airy. If you treat spelt like wheat in recipes you will end up with a very dense result. (as I found out when I first started)
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12 users found this review helpful
Spelt does contain gluten and is not suitable for those who are coeliac, however its gluten...
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Reviewed on May 14, 2008 by hanneke hartkoorn
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hanneke hartkoorn
May 14, 2008
Claires remarks that spelt is glutenfree. It is wheatfree, even though is is related to wheat, but absolutely not glutenfree.
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8 users found this review helpful
Claires remarks that spelt is glutenfree. It is wheatfree, even though is is related to wheat,...
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