I hardly ever use spelt flour – the only time i baked spelt bread, I didn’t find it particularly different from wheat – but this might change. I used this recipe from Hefe und Mehr blogger, whose blog I like to peruse, fantasizing that all these wonderful breads (especially the German ones) are sitting on my kitchen counter. I added very little honey, but more importantly, I used only white spelt flour, while I think the recipe includes a bit of whole spelt flour, or semi-whole?? I thought of reducing the water slightly but went ahead anyway. I don’t know if it’s because of the hydration, or is it a characteristic of spelt, but although the dough was nice and light, it was floppy and bread strength was very weak. I did more folds than usual to try to give it some strength, but that didn’t help . Nonetheless, there was oven spring, it was delicious and we devoured it.
Curiously, this spelt bread filled us up much faster! I thought it was just me, but Bob uncharacteristically turned down my offer of more bread and scratched his head, perplexed that he should not want more bread that morning. So we stared forlornly at the delicious bread, crackly crust and sweet soft insides that would have happily taken on more butter – and saved it for the next day!
Does this happen to others, and how differently does the gluten in spelt behave, I wonder.