Spelt and Wheat Bread
Long have I held the view that the Western diet contains way too much wheat. It's consumed in large amounts every day. Even our 'cornflour' is wheaten flour that's been processed to make it finer and more easily mixed with water.
In my quest to try different flours, they've proven to be difficult to find and extremely expensive. Usually found at health food stores that charge outrageous prices anyway, but also only available in small quantities. Then I found a wonderful place in Greenwood called "All About Bread". They have an enormous range of flours in all different package sizes and will also send orders to the country. www.allaboutbread.com.au
Spelt is an ancient grain, having been grown in Iran around 5000 BC. It is similar in appearance to wheat, though has a tougher husk. Though it contains more protein than wheat, it's in a form that's easier to digest. It still has gluten, so isn't suitable for coeliacs.
Spelt can be used as a total substitute for wheat, but I prefer to do a blend of wheat and spelt in my cakes, biscuits and bread. Today I made bread with a 50:50 mix of the two flours:
250g strong wheat flour
250g wholemeal spelt flour
1 Tbsp honey
1 Tbsp oil
1 Tbsp lecithin
1 Tbsp pepitas
1 Tbsp oat bran
1 Tbsp wheatgerm
2 tsp salt
2 Tbsp Probiotic yeast (from All About Bread. Can replace with 2 tsp regular dried yeast)
Blend in Thermomix on the dough setting for 5 minutes. Leave to rise until popping out of the hole in the lid. Push down and blend again on the dough setting for 2 minutes. Roll out into a rectangular slab, roll up and place in tin.
Dust with flour and cut diagonal slices across the top. Leave to rise for an hour or so. Bake at 220 degrees C for 15 minutes. Reduce heat to 200 and continue to cook for 30 more minutes. To test, tip out of tin and knock on the bottom of the loaf. It should sound hollow and feel light. Sometimes, I place the loaf back in without the tin for 5 minutes for a crusty loaf.