Stepping into the world of alternative flours can feel like opening a door to a whole new pantry. Among the grains gaining traction beyond standard wheat, spelt stands out. It’s an ancient grain, a relative of modern wheat, but with its own distinct personality. Baking with spelt flour isn’t just about swapping one bag for another; it’s about understanding its unique characteristics to unlock its potential for flavourful and satisfying results.
Many bakers are drawn to spelt for its lovely nutty, slightly sweet flavour, which adds a depth that plain all-purpose flour often lacks. It brings a rustic charm to baked goods, hinting at its long history. Whether you’re making a hearty loaf of bread, chewy cookies, or tender muffins, spelt can contribute a unique taste dimension that’s both subtle and noticeable.
Understanding Spelt Flour
Before you start baking, it helps to know a little more about what you’re working with. Spelt is indeed a type of wheat, specifically Triticum spelta. While it contains gluten, its gluten structure is different from that of modern common wheat (Triticum aestivum). The gluten in spelt is generally considered more fragile and more water-soluble. This has significant implications for how you handle spelt doughs and batters.
You’ll typically find two main types of spelt flour on the market:
- Whole Spelt Flour: This contains the entire grain kernel – the bran, germ, and endosperm. It offers the most flavour, fibre, and nutrients. Naturally, it results in denser, heartier baked goods with a darker colour.
- White Spelt Flour: Similar to white all-purpose flour, this version has had the bran and germ removed. It produces lighter, more tender results, closer in texture to what you’d get with regular white flour, but still retains some of that characteristic spelt flavour. It’s often a good starting point if you’re new to spelt baking.
Because of its different gluten network, spelt flour behaves differently during mixing, kneading, and baking compared to conventional wheat flour. Ignoring these differences is often where bakers encounter issues.
Why Choose Spelt for Baking?
Beyond the appealing flavour profile, spelt offers several reasons to incorporate it into your baking routine. Its unique texture can range from wonderfully tender in cakes and muffins (especially using white spelt) to satisfyingly chewy in breads and cookies. The higher water solubility of its gluten means it can sometimes yield a softer crumb if handled correctly.
It’s also incredibly versatile. Spelt works well in a wide array of recipes, from yeast breads and quick breads to pastries, cookies, pancakes, and waffles. While it might take a little adjustment, you can adapt many of your favourite recipes to use spelt flour, bringing a new twist to old classics.
Tips for Baking Success with Spelt
Adapting to spelt flour requires a slight shift in technique. Keep these pointers in mind for the best results:
Hydration Matters
Spelt flour, particularly whole spelt, tends to absorb liquid more slowly but ultimately might need less liquid overall compared to conventional whole wheat flour due to its soluble gluten. When adapting a recipe, start by slightly reducing the amount of liquid called for (maybe by 10-15%). Mix the dough or batter and let it rest for a few minutes to allow for full absorption. Then, assess the consistency and add more liquid only if necessary, a little at a time, until you reach the desired texture. Doughs should be slightly sticky but manageable, not overly wet or dry.
Handle with Care: Mixing and Kneading
This is perhaps the most crucial adjustment. The gluten in spelt is more delicate and breaks down easily if over-worked. Over-mixing or over-kneading is the primary cause of crumbly, dense, or weak-structured spelt baked goods.
- For quick breads, muffins, scones, and cookies: Mix only until the ingredients are just combined. A few streaks of flour remaining are often acceptable. Over-mixing develops too much gluten, leading to toughness.
- For yeast breads: Knead gently and for a shorter duration than you would with regular wheat flour. Watch the dough closely. Aim for a dough that is smooth and elastic but stop kneading as soon as it reaches that stage. If using a stand mixer, use a lower speed and keep a close eye on it. Well-developed spelt dough will look smooth and pull away from the sides of the bowl, but it won’t typically form the same tight, elastic ‘windowpane’ as traditional wheat dough.
Pay close attention during mixing and kneading. Spelt’s delicate gluten structure means it can go from perfectly developed to over-worked very quickly. Over-kneading breaks down the gluten network, resulting in a sticky, weak dough and dense, crumbly baked goods. Stop mixing or kneading as soon as the dough feels smooth and pliable.
Substitution Strategies
When substituting spelt for all-purpose or whole wheat flour in a recipe not specifically designed for it:
- Start gradually: Begin by replacing 25% to 50% of the conventional flour with spelt flour. This allows you to see how it behaves in that specific recipe without drastically changing the outcome. If you like the results, you can increase the percentage next time.
- Consider the type: Use white spelt as a substitute for all-purpose flour for lighter results. Use whole spelt as a substitute for whole wheat flour, anticipating a slightly denser outcome. You can also blend white and whole spelt.
- Measure by weight: For the most accurate and consistent results, always measure flour by weight using a kitchen scale rather than by volume (cups). Spelt flour can have a different density than wheat flour.
Proofing and Rising
Spelt doughs sometimes proof (rise) faster than conventional wheat doughs, again due to the nature of its gluten. Keep a watchful eye during the rising periods. Don’t rely solely on the time stated in a recipe; judge readiness by the dough’s appearance (usually doubled in size, puffy, and leaving an indent when gently poked).
Exploring Different Bakes with Spelt
Spelt’s versatility shines across various types of baked goods:
- Quick Breads: Muffins, scones, pancakes, and waffles are fantastic with spelt. Its flavour complements fruits, nuts, and spices beautifully. Use the gentle mixing technique.
- Cookies: Spelt adds a wonderful chewiness and nutty depth to cookies, especially oatmeal or chocolate chip varieties.
- Yeast Breads: While it requires careful handling (gentle kneading, watchful proofing), spelt can make delicious rustic loaves and rolls. It often works well in combination with bread flour for better structure initially. Sourdough bakers also find spelt works very well with natural leavening.
- Flatbreads: Pizza bases, pita breads, and tortillas are excellent candidates for spelt flour, showcasing its flavour without requiring intense gluten development.
- Pastry: White spelt can work in pie crusts and rustic tarts, providing a tender, flavourful base.
While possible, achieving very light and airy cakes like angel food or chiffon can be more challenging with 100% spelt due to its gluten structure. Starting with recipes where a slightly denser crumb is acceptable is often a good strategy.
Troubleshooting Common Spelt Issues
Encountering a few hiccups is normal when learning a new flour. Here are common problems and solutions:
- Dense or Heavy Results: Often caused by over-mixing/over-kneading or slightly too much flour/too little liquid. Try reducing mixing time and ensure proper hydration. Using white spelt or a blend can lighten the texture.
- Crumbly Texture: This is a classic sign of over-worked gluten. Be gentler during mixing and kneading next time. Ensure adequate hydration as well.
- Cookies Spreading Too Much: Spelt’s soluble gluten can sometimes contribute to spread. Chilling the dough thoroughly before baking usually helps control this. You might also slightly increase the flour or decrease the liquid/fat ratio very slightly.
Embrace the Experiment
Baking with spelt flour is a rewarding journey. It connects you to an ancient grain while adding unique flavour and texture to your creations. Don’t be afraid to experiment. Start with recipes specifically developed for spelt if you’re nervous, or begin by substituting small amounts in your tried-and-true favourites. Pay attention to the dough’s feel, watch your mixing times, and adjust hydration as needed. Soon, you’ll develop an intuition for working with this wonderful flour, opening up a delicious new chapter in your baking adventures.
