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Post by Sarah Beth on Mar 24, 2014 0:44:00 GMT -5
Has anyone tried this recipe with only spelt or rye or a mixture of these two flours? I'm allergic to wheat, so I can't mix wheat in with it.
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Post by joyfulmomof6 on Mar 24, 2014 10:03:28 GMT -5
I have not personally, but I saw a blog post that did...http://teamconrad07.blogspot.com/2013/08/trim-healthy-mama-tuesday-refrigerator.html
It looks like she used wheat too in addition to the rye...you'll have to experiment
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Post by steffanie3 on Mar 24, 2014 12:47:46 GMT -5
I think it would, definitely worth a try, like Nanci said
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Post by joyfulmomof6 on Mar 24, 2014 14:43:01 GMT -5
If you do try, please let us know how it goes!
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Post by steffanie3 on Mar 24, 2014 15:00:39 GMT -5
I was talking with another mod and she has made it (well a cold ferment version similar bread) with spelt I just messaged her to clarify if she used all spelt or would have any tweaks to Gwen's version.
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Post by steffanie3 on Mar 24, 2014 15:04:57 GMT -5
She got back to me really quickly. She wanted to make sure you knew spelt is a variety of wheat. Some people can tolerate it better than the newer varieties though.
She also said "With spelt you need to use 1.25 cups for every cup of wheat flour in any bread or cake baking. I always start with 7 cups and add more if it looks like it is needed. It is going to depend on how humid it is."
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Sophia
Junior Member
Posts: 162
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Post by Sophia on Mar 27, 2014 6:23:22 GMT -5
She got back to me really quickly. She wanted to make sure you knew spelt is a variety of wheat. Some people can tolerate it better than the newer varieties though. She also said "With spelt you need to use 1.25 cups for every cup of wheat flour in any bread or cake baking. I always start with 7 cups and add more if it looks like it is needed. It is going to depend on how humid it is." ^ Spelt does make better bread than rye (in my opinion, of course ). But I bet if you wanted to do a mix you could do 3 cups rye and 4 cups spelt. Actually I have some Gwen's bread dough I made in the fridge right now. I did 3 cups fresh ground spelt and 4 cups fresh ground wheat (for people who aren't allergic to wheat) I'm hoping it turns out great, because its my 1st time making it!
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Post by Sarah Beth on Mar 27, 2014 15:54:20 GMT -5
Thanks. I had to add a little water extra at the end but that was fine. I did 3 cups rye and 4(?) cups spelt. I'm aware of spelt being close to wheat. But I've done some baking with it and so far I'm good with it. I'm going to put it in the fridge soon. I wanted it to sour a little more. But it rose soooo nicely! I'll keep you posted!
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Sophia
Junior Member
Posts: 162
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Post by Sophia on Mar 28, 2014 7:19:24 GMT -5
Thanks. I had to add a little water extra at the end but that was fine. I did 3 cups rye and 4(?) cups spelt. I'm aware of spelt being close to wheat. But I've done some baking with it and so far I'm good with it. I'm going to put it in the fridge soon. I wanted it to sour a little more. But it rose soooo nicely! I'll keep you posted! Sounds good!
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Post by marylehman on Apr 16, 2014 5:28:59 GMT -5
I am interested in our the soured rye/spelt bread turned out?
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