Top positive review
17 people found this helpful
on January 25, 2014
Reading the other reviews, I can tell that a lot of people buy spelt for philosophical or nutritional reasons. I'm more of a flavor guy. I also bake bread at home and my family had gone through about 50 consecutive loaves of a particular sourdough wheat recipe I was fiddling with and we all needed a change. So, I broke out the spelt.
For me this was a new and fun experience, consistent with what I'd previously read: spelt has a lower gluten content than common wheat flours but a higher gliadin:gluten in ratio, which means that if you substitute it 1:1 in your normal bread recipe you might note that it produces a soft pliable dough without the tension or elasticity you are accustomed to. The result may be less lift in your bread, although I find I can work with it fine.
The color of crusty spelt bread is lovely, the scent delicious, the internal texture a bit more tender than wheat, and the flavor is very interesting. The flavor is often described in terms as "nutty," which is not incorrect, but doesn't capture the experience. When I first tried a slice I thought it was not-quite-wheaty and fine, but I discovered the flavor quickly grows on you and even my children really enjoy the bread. My first experiments disappeared quickly, with requests for more.
So, I'm working spelt into our routine bread making. The flour is expensive enough that it frankly won't replace wheat for my normal baking routine, but I will be working it into the rotation and playing with it a bit.