Simple Spelt Bread Recipe - Occasionally Eggs
Simple Spelt Bread Recipe - Occasionally Eggs
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marysnest.com
What is Spelt?? Spelt is an ancient grain with a naturally nutty flavor and a texture we really love baking with. We use a white spelt flour, so you get a taste and texture not far from white bread! But…why Spelt? It has a lower glycemic index than modern wheat, is easier for many folks to digest thanks to its different gluten structure, and it’s slightly lower in calories—all while still being real bread. Per slice, our spelt bread comes in at about: • 65 calories • 10g carbs • 2g fiber Simple
1:10
What is Spelt?? Spelt is an ancient grain with a naturally nutty flavor and a texture we really love baking with. We use a white spelt flour, so you get a taste and texture not far from white bread! But…why Spelt? It has a lower glycemic index than modern wheat, is easier for many folks to digest thanks to its different gluten structure, and it’s slightly lower in calories—all while still being real bread. Per slice, our spelt bread comes in at about: • 65 calories • 10g carbs • 2g fiber Simple
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Spelt Bread (No-Knead, No-Rise Bread)
Spelt Bread (No-Knead, No-Rise Bread)
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whereismyspoon.co
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Did you know spelt is one of the oldest grains in the world? 🌾 It’s packed with protein, fiber, and minerals — and today, we're baking with it. We’ll show you how to make an incredible whole grain sourdough bread using spelt flour. The flavor is rich, the crust is perfect, and it just might become your new favorite recipe. Here’s the exact recipe we used in the video (makes 1 kg of dough): Dough weight: 1000 g Ingredients: •⁠ ⁠(50%) Spelt flour: 250 g •⁠ ⁠(30%) Whole wheat or rye flour: 150 g •
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Meet Spelt! 🌾 It’s one of our most delicious, nutritious, and versatile grains, and available as stone-ground Spelt Flour & Whole Berries! This ancient grain (domesticated around 5,000 BC!) is delicious, nutritious, and perfect for everything from cookies to quick breads. 💛 Because Janie's Mill Spelt Flour is a whole-kernel flour (100% extraction), you get 100% of the taste and nutrition of the whole grain in every bite. You can substitute it for All-Purpose Flour in most recipes, making it an
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