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What Is Spelt Bread?

Spelt bread hails from an ancient grain, revered for its nutty flavor and nutrient-rich profile. It's a wholesome alternative to modern wheat, offering a hearty texture and a bounty of health benefits. With its digestibility and unique taste, spelt bread is a delightful twist on traditional loaves. Ever wondered how it could enhance your meals? Let's explore together.
G. D. Palmer
G. D. Palmer

Spelt bread is any bread in which spelt, an ancient type of wheat, acts as a major ingredient. This bread is rich in protein, magnesium, and B vitamins, as well as fiber. Spelt bread tends to be nuttier-tasting and less bitter than conventional whole wheat bread. Working with spelt can be more difficult than working with refined or whole grain flour from regular wheat, as spelt contains less gluten. Without special care, this grain tends to produce a dense, heavy loaf.

A staple grain in Europe between the Bronze Age and Medieval period, spelt is now grown in only a few areas. It is a hybrid of a domesticated wheat variety and wild goat grass, and first appeared about 8,000 years ago. Sometimes confused with emmer wheat, this grain is currently produced only as a specialty and health food crop.

Spelt grains.
Spelt grains.

Whole grain spelt contains about 60% carbohydrates, 17% protein, 9% fiber, and 3% fat. Conventional wheat flour contains between 5% and 15% protein, with bread and pasta flours being highest in this nutrient. As of 2011, 100 grams (3.75 ounces) of uncooked spelt contains 32% of the US daily recommended intake of thiamin, 46% of the niacin, and 38% of magnesium. Spelt flour is almost always sold unrefined.

Breads made from spelt typically taste more nutty than other whole wheat breads.
Breads made from spelt typically taste more nutty than other whole wheat breads.

Spelt grains taste similar to other species of wheat, but their seed coatings contain less tannin than conventional red wheat. This produces a less bitter, less earthy flavor, similar to that of white whole wheat. Spelt is also notable for its nut-like taste, which combines well with that of other whole grains, including rye and conventional wheat.

Making spelt bread successfully requires practice and some basic knowledge of gluten. While this grain is high in protein, only a small percentage of that protein takes the form of gluten. Gluten normally acts as the strengthening agent in bread, allowing it to hold gas and rise effectively. Spelt bread's reduced gluten levels result in stickier doughs and a denser end result.

Spelt bread is typically rich in protein.
Spelt bread is typically rich in protein.

Some special techniques allow bakers to produce spelt loaves with a similar texture to that of conventional wheat bread. These include mixing the spelt flour with an equal amount of conventional wheat flour, closely monitoring hydration levels, and using a reduced kneading time. A long rise, like the ones usually used for sourdough, can also improve gluten levels, producing a softer, lighter bread with a slightly tart flavor.

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Discussion Comments


When I make spelt bread, I like to add a little bid of sweetness to the recipe. This can be done by adding about a fourth of a cup of sugar or several teaspoons of honey to the mixture. The addition of sweet flavor to a spelt bread recipe will tone down and compliment the earthy flavor of this dense bread.


If you are trying spelt bread for the first time, you should try whole wheat bread first to see if you like it. If you don't like the rich, hearty flavor of whole wheat bread, you probably won't like spelt bread.

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    • Spelt grains.
      By: al62
      Spelt grains.
    • Breads made from spelt typically taste more nutty than other whole wheat breads.
      By: Irochka
      Breads made from spelt typically taste more nutty than other whole wheat breads.
    • Spelt bread is typically rich in protein.
      By: fabiomax
      Spelt bread is typically rich in protein.