Spelled bread

Thank you for the recipe, I did it yesterday, modified it a little, made half-and-half whole-ground and wheat flour, did not take any bran at all. It turned out great !!! Delicious bread. I agree with the author "something from childhood". Not as tall as rye-wheat or wheat, but very tasty !!! Bookmarked

Zhenya, to your health! I'm glad that I liked the recipe and were able to tweak it for themselves, it's great!

I ask for help. We bought a panasonic sd 2500 bread maker. Specially for baking bread from spelled flour. The result according to the recipe from the instructions for the bread maker (almost like the author's in terms of weights and components) - the bread did not work out. I am attaching the photo received.

I would be glad to have any advice on how to correct the situation.
The bread must! turn out. The child is allergic, ordinary bread is contraindicated.

Added Friday, 02 Sep 2016 08:43

photo cannot be attached. It is forbidden to give a link on the forum, but I cannot attach an image .. it is not intuitively clear how to do it. sadness.

For questions and answers, go to the topic Question to Admin: the bread did not work out again, what could be the reason?

Insert photo, look here, at the end of the first post CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

The photo can be uploaded to the Khlebopechkin Gallery and from there you can insert links.
Describe in words what the failure is. In detail. And write down the amount of ingredients. Let's figure it out!

Dear Arka, what did I do wrong? The roof is flat, even sagging, and all wrinkled. I did everything according to the recipe, weighed it on an electronic scale, whole-grain spelled flour "Garnets", I took 260 water, Saf-moment yeast, Panasonic 2512 bread maker, Single-grain mode. Thank you!

For the diagnosis I would like to see the crumb.

Most likely the flour is damp, so less water is needed.
What was the bun when kneading? If it has not formed, and the dough was in the form of a mass, then the matter is in the water / flour balance. If the bun was what you need, see below.

Also, as an option, it could stand slightly if the yeast is very active. If my memory serves me, then the Single-grain program is longer than the Main one. If this is the case, then you can reduce the amount of yeast to 3/4 tsp. You can look at the instructions for the recommended dosage for different programs.

It is also possible that both factors worked, but without your explanations, it is difficult to draw correct conclusions.

Dear Arka,

Forgive me - I did not guess myself that I needed to photograph the crumb. Here it is, below - however, two days after baking. The bread itself turned out to be very dense - but this could be due to a lack of water and due to the fact that it was baked for a long time, right? I took water at your maximum - 260 ml

This time I didn't look after the kolobok. The Single-grain program seems to be designed specifically for spelled - at least in the accompanying collection of recipes for this program, only recipes with different types of spelled are given. If we compare in time the Basic and Single-grain, then small differences (microscopic) only at the stage of ascent: on the Basic 1: 50-2: 20, on the Single-grain 1: 50-2: 45. In the recipes from the instructions, the same amount of yeast is offered on both the Basic mode and the Single grain. I can't understand why such a strange top is wrinkled, all in small bumps.

Thank you!!!

It seems to me that the bread was blown away even before baking. Do you see how big holes are at the very top? Stood. All the air had already rushed up, and was not evenly distributed throughout the dough. The last proofing proved to be protracted for him.
It is necessary to try a shorter program, as you yourself noticed - the Basic. Now, when it is not hot in houses, our stoves choose the maximum time for raising the dough, i.e.2:45 am on the Single-Grain program and 2:20 am on the Main. Sometimes even 15 extra minutes is critical.
Well, it is advisable to look at the kolobok in order to understand what kind of water / flour adjustment is required.

[Arka]

Arka, thanks, I will bake spelled bread. It's just that I used to add spelled flour to wheat flour when baking bread.

Unsuccessful attempt to bake spelled bread! I didn’t like GARNETS whole-grain flour, and this is putting it mildly. At the first kneading, the kolobok seems to have formed. After a rest, a pause, during the second batch, it became terrible to smear. Attempts to add flour only increased the amount of daub. She turned off the oven. I gave the dough a rest for 40 minutes. I switched it on, nothing changed. Even adding wheat flour did not improve the situation. The dough only became very dense, while being terribly sticky. It stuck to everything - the bottom of the bucket, walls, hands. And it didn't smell good. I decided to stop the experiment and threw everything away. The products are pitiful. As I understand it, the flour was weak. Like, Belarus. Probably, flour of European quality still differs much from this sample! I will not repeat it anymore, if only with flour from another company. To throw out the dough ... This is my current the second time ...



There are no complaints about the author, rather, they are against the manufacturer. Read others carefully. Not only did nothing come of the flour of this company.

I support Garnets. I have come across their rancid flour more than once. I don't take this manufacturer anymore.
What you described is clearly substandard flour or grain from which it was ground: behavior + unpleasant odor.
The dough made from high-quality flour even before fermentation, i.e. immediately, has a pleasant smell.

What is spelled bread?

What is spelled bread?

Bread baked from spelled flour is no longer a problem to buy such flour in the supermarket.

Spelled, is it wheat or some kind of cereal separately?

[Spelled flour]

Info on the links that I gave above:

Spelled flour - The production of flour from spelled is practically no different from the production of flour from ordinary grain. Spelled is wild, non-hybrid wheat. This grain is called spelled, and of course it is a natural and healthy product. Spelled flour is characterized by a reduced gluten content. It is also applicable in traditional medicine and invigorates the body. Spelled flour makes excellent healthy bread, pasta, pizza and sweet pastries with a pronounced nutty taste.

I've never seen a spelled, only in Pushkin's poetry
read.
In Israel, it probably isn't. But we have bulgur-
and this is wheat of special processing.

Wheat of special processing - do not eat spelled (spelled) This is the same soft wheat.
About spelled (spelled), I gave an explanation above yesterday.

If spelled spelled is freely on sale in Moscow in stores and in Internet stores, then you should have it too. And in Italy there is, for bread and pasta.

We have a section "Communication with fellow countrymen" Israel ask them for "hall help"

Is this culture grown in Russia?

[חיטה]

I have never seen a spelled, only read in poetry from Pushkin.
In Israel, it probably isn't.

In general, it should be, as the Internet says. Even because it was originally in Israel earlier than in Russia. Take a closer look.
The translator issued in Hebrew:

חיטה (Emmer) - spelled.
כוסמין - spelled.

I found this flour in Israel too. It is called "kemakh cosmin" /
I baked this recipe, but there was no bran,
took oatmeal and brown sugar.
Here is my bread
🔗 🔗

For some reason, I did not rise very much.
After baking, a crack appeared on the side and
when cutting, it crumbled a little.

Good day! I will assume that the crack is due to insufficient proofing time. That is why it rose a little. In general, not fully fermented bread came out. You need to choose another HP program.

I baked in the oven. It seems to me that I should have added a little
water. Then the dough would be more elastic.




I read that spelled is popular in Altai.
It is grown there.
I have 100% whole grain flour - spelt,
do i need to add white wheat flour?
The bread itself is delicious.

[Anna]

Anna, In the instructions for my bread maker (Panasonic for Europe): there is a recipe made from 100% spelled flour; there is a recipe from spelled + rye flour; spelled + various additives; from plain spelled flour + whole wheat spelled flour. All of them are baked in the same setting.
That is, bread from 100% spelled is possible, but you can also dilute it.
I think it's worth trying and just learning for yourself whether you like this bread.

Thalia, thanks! I don't have a bread maker
but I will try to dilute. I have both rye flour and
whole grain. You can play around.
By the way, one loaf is not enough for me. I will try to increase the recipe.
I bake two large loaves for a week.
Usually whole grain or rye. I'll try with this flour as well.
Thalia, do you know if Israel has malt?
I haven't found it yet.

[Anna]

Anna, there must be malt. Ask at any bakery, they will tell you where.
And of course, you can and even need to play around with the composition of the dough and choose it to suit your taste.
And most likely you will have to add more water, yours is probably very dry, and the flour is dry and requires more liquid.
I wish you delicious bread!

[Anna]

Thalia, do you know if Israel has malt?
I haven't found it yet.

No, I don’t know, I do NOT live in Israel.

AnnaNatasha is right, it is better to ask the bakers and write down the name.

[Nata]

Nata, thank you very much for the recipe for very tasty and healthy bread! Yesterday I baked it, and now I have it))). True, instead of wheat bran, I have corn bran, but I think it didn't really affect the taste))



Fine flour. Baked at the "Diet Bread" program at Panasonic.

Hello! Glad you liked! How do you smell the proofing dough? I couldn't sniff

Nata, the smell is just magical, something fruity ... peach or apricot, I didn't really understand))). I baked the second loaf today from 500 g of flour, it turned out so even, now I'll show you a photo

Uuuuuuu! How beautiful!

Good evening! Tried various recipes with spelled. And yeast (dry and natural) and yeast-free. I tried both the first and the third modes (simple and flour with bran) The gingerbread man at the end of the batch is normal, but after baking it turns out that the middle sags, please tell me why? The stove is Moulinex, old, but before that it baked normally from ordinary flour.

Eugene, while Nata is not there, I will answer). I baked it 2 days ago, so memories are fresh). I have a Panasonic, I have a "Diet" mode, the duration is 5 hours, and I baked on it both times. The first time on the "roof" there was a small dent, on the second bread I took this moment into account and slightly reduced the water. According to the recipe, 60 ml of water is used for 100 g of flour. The second loaf is for 500 g of flour, I had to add 300 ml of water, but I poured in 280 ml. The "roof" is perfect.
There may be several reasons for the failure of the roof, for example, too long proofing, maybe you should reduce the amount of yeast, well, and decide on water).

Thanks for the help.
Only that I tried it, it seems to be quite good, tasty, next time I will experiment. (I don't have a dietary regimen), I found a regimen where spelled bread is prepared :-)

[Evgeniy]

Sveta - thanks !!!
Evgeniy, and by the duration of what mode did you choose in the end?
If you are not confused, you can substitute 1/4 part with wheat baking flour. It will be easier to keep the bread in shape, and, as Svetlana said, reduce the water.

There will be enough bread for tomorrow, and the day after tomorrow I will try the spelled mode, by the way, the first time I poured water into 500 grams. flour, somewhere 250-260 ml. water. I'll try 280 ml.

Eugene, stop, why increase the water if your roof collapsed with 260 ml of water? Something seems to me that your bread has stood on the proofer.

[Evgeniy]

Evgeniyroof collapses due to excess water and / or proofing time

Today I made bread according to the recipe, first I made yeast dough (I have 13 mode) 500 gr.flour, raw yeast 20-25 gr., water 230, kefir 30, salt 1 tsp, sugar 1 tbsp. spoon, olive oil 1.5 tbsp. l. , then baking spelled bread (6 mode). It turned out almost perfect, the roof sagged by 0.5 cm, but the quality is excellent bread. I think next time, reduce the yeast to 10-12 grams.

I'm glad that the experiments are getting better and better!

To all

I've never seen a spelled

Kusmin is called

And I will report back. Baked strictly according to the recipe in Panasonic 2502, the main program for 4 hours without bran, water 250 ml, size M, the flour tasted from baked whole grain, the appearance of the bread is similar to the second version of the author, if I did not confuse something.
"I must say that, on the whole, the taste of spelled bread is somehow authentic, imperceptibly familiar, awakening vague memories from childhood ... And you try to catch them and you cannot ..."
Here are similar feelings for me and my wife)
I liked the crust very much, with fresh honey and tea - just a song!
Thanks a lot for the recipe!

[Alexei]

Alexei, I'm glad that the bread was a success! Thanks for trusting the recipe!

[Arka]

I went from the opposite 😂😂😂
At first I wanted to buy spelled flour, and then I started looking for a recipe.
The recipe seems to be the most common, but everything is described so tasty ...
Now in the process of cooking. At the initial kneading, the bun turned out to be perfect, even a little dense, already beating against the walls of the HP. I added 5ml of water. Now in the beginning of the "rise" mode the bun is somehow so-so. Everything was smeared on the walls. I really hope that it will level out during the ascent.




ArkaHere is the result:


After the last exercise, the kolobok turned out to be quite good:

Didn't look into the oven until the very beginning of baking.
As a result, already before baking it was clear that the roof had failed. The entire top was strewn with burst pores. For some reason, when baking, the bread slightly decreased in volume.
I think that this is not a failure, but I still don’t understand how to achieve the perfect loaf.
PS: Pekla in Panasonic on the "Basic" mode. The ascent time was about 2 hours (no more).

[Fairymary25]

Good day! Fairymary25perhaps the flour is weak, somehow it floated. You can use 1/3 strong wheat. And in Panas there is the "Single-grain" mode, it is just for spelled / spelled. Try again with full control. If you can see that the workpiece has already grown, and before baking another 15-20 minutes, I would forcibly turn on the baking. Or vice versa, if the proofing was not enough, you must cancel the baking and wait for the rise. I had very high quality flour polish from a private mill. When I bought Garnets, I was disappointed, I didn't take it anymore.