[Sca-cooks] spelt bread

[Terry Decker]

Spelt (Triticum spelta) is very high in gluten (the proteins gliadin and 
glutenin) between 13 and 20 percent higher than the average club wheat 
(Triticum aestivum).  What you probably encountered was a celiac web site 
which included spelt in it non-gluten list.  The truth is, spelt's gluten 
has some unusual properties that allow some people with celiac disease to 
digest it, although it is not recommend for the celiac diet.

In Medieval baking, spelt was a prime choice for qualtiy bread.  It's 
drawbacks are that it produces less yeild per acre than softer wheats and it 
does not seperate as easily from the husk.

When in doubt, check the scientific name of the grain.  Genus Triticum is 
wheat and you can produce a loaf of yeast-raised bread with any of them. 
However, for bread, the harder (higher in gluten) the wheat the better the 
loaf.

I think you will be pleased with spelt bread.  If it doesn't work, we can 
kick around what went wrong.

Bear

Thank you for the ref. I I thought that I had read heard that spelt flour 
was a low no gluten flour, and did not want to make a loaf of rock.
plachoya
humble archer
Ravens Fort Ansteorra