Spelt Bread

To the above chef. Spelt is safe for wheat allergies. It is not safe for gluten intolerance or celiac disease. This recipe is correctly written. My friend with a wheat allergy tried it, and loved it - I'll give 5 starts for her.

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This bread turned out GREAT!!! Two large loaves of bread and used the third dough to make braided sausage bread. I did add three large pinches of granulated lecithin to the water in the bowl step #2. I did the 5 cups whole spelt and 4 cups white spelt sifted. Kneaded only 5mins. because dough was ready and spelt is very touchy about being over kneaded.The best spelt bread recipe I've made. This recipe does not deserve the two star rating just because wheat-allergy statement recipe. The poster makes it very clear to be responsible for your own health and ask the Dr. I would give this recipe more than 5 stars if possible 10 stars!!

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What an experiment! I really didn't know how to rate this - so I could only rate on my experience - however it may be down to the chef and not so much the recipe. I decided to go with the full batch in trying this recipe this morning. Unfortunately my experience was almost exactly the same as that of Spirit'to. With 9 cups of flour the dough was more like sticky battter, so I had to add about 2 more cups to get it to firm up a bit. It was still not anything you could knead (I was using a stand mixer). At the end of the day it did sort of work out. I managed to get some dough into my loaf tins and it rose really well. I'm wondering if there must be something we're doing wrong because others have had such great success with this. Perhaps because I used light spelt and not whole grain spelt? Any suggestions on that would be appreciated because I'd like to try again - still on a quest for the perfect spelt bread recipe. Another note...be sure to really oil and flour your loaf tins, I had the hardest time getting them out and ruined one loaf, although you can't tell by my picture. That's OK, we'll just pull the loaf apart and eat with soup because the final product is quite nice.

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this didn't really "rise" so much as flow sideways. maybe i didn't knead long enough. the low gluten content does create a very different kind of dough then i'm used to. i did a one loaf version. i also had to add almost a cup more flour while kneading to stop it being a liquid. during the second rise it was starting to flow down the sides of my loaf pan as it sat in the warm oven to proof so i just turned the oven higher to 425 and off we bake. bits dripped into the burner. i had to cover the loaf in foil as it was getting very dark before the oven was even up to temperature. turned the heat down to 375. found this to lack flavor and be difficult to work with. it's edible but not what i was hoping for.

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After reading several comments at other websites about how difficult it was to make a good loaf of spelt flour I was a little intimidated. But this recipe works very well and makes 3 good sized loaves that are light and tasty. I also kneaded for a shorter time (about 5 minutes)and combined whole wheat spelt with white. I needed to use about a cup or so more flour; don't know if it's because I live at 7,000 feet. Thanks very much for sharing the recipe.

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This recipe is wonderful. My daughter has an egg and wheat allergy but tolerates spelt. The bread had a wonderful consistency when it was done. So often egg-free/wheat-free breads have a doughiness about them, but this was fabulous. I've been experimenting with bread recipes for the last 3 years and this is now the only one I will use. Thank you so much for posting this.

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Wonderful bread. My girls and I are gluten intolerant, but not coeliacs, so I am trying this out on us, as we are able to eat small amounts of white flour products now and then. I really am only looking for something to eat with soup which we often have during the winter months. Lovely texture - I actually divided the recipe by 3 and only made one loaf. Turned out fine.

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Just another voice for checking with your doctor first before adding spelt to your diet if you are wheat-allergic. A lot of people call a lot of different conditions "allergies". If you have IGE-mediated wheat food allergies, ask your allergist - my husband's says spelt is not safe for him. There may also be cross-contamination issues with the harvesting and grinding equipment if they are being used for both wheat and spelt. Too bad! We would love to be able to eat this - it looks delicious!

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Is this really safe for people with wheat allergies? This site says no. www.foodallergy.org

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