Modern wheat does not sit well with me, but spelt is something I can have on occasion. There are many people whom say that spelt and sourdough, although often tolerable by many, might still be causing long term damage to one's digestive track. So I limit my intake to 1-2 slices of sourdough or sprouted spelt flour bread every 2-3 weeks.
Spelt is not gluten free. Don't let anyone tell you otherwise. If you are celiac, or gluten intolerant, I would not recommend eating spelt.
But if you can eat wheat, but maybe desire less of it or want something a bit healthier, do give spelt a try.
There are lots of reasons for this, but most of it has to do with spelt being a more unadulterated 'older' form of wheat, has lots of good vitamins and the gluten in spelt is different from the gluten in modern wheat.
In some ways, I wish I learned this recipe years ago, as it is so fast and easy and seems to come out perfect every time! Most bread machine recipes take 3 hours, this takes less than 1 hour.
- 1 1/2 teaspoons fast action yeast
- 4 Cups Sprouted spelt flour
- 1 1/2 teaspoons pink Himalayan salt
- 1 3/4 Cups room temperature water (or water kefir)
- 1 1/2 Tablespoons olive oil or coconut oil
Add ingredients per your bread machine instructions - for mine I add the liquids first, then the salt, then the flour, then the yeast.
As with any bread I make, I check after 5 minutes to see if I need to add any water or any flour - temperature, humidity, altitude, all cause for slight adjustments per loaf.
Set the bread machine to the shortest setting - mine is 56 minutes. And that's it!
The Kitchn - Tips for Working with Spelt Flour
Allison's Story - Celiac Cannot Eat Spelt
Spelt is Wheat - Don't Eat!
The Spelt Wheat Debate
Spelt Vs Wheat