Spelt bread is rich in protein, magnesium, B vitamins, and fiber, with a nuttier and less bitter taste than conventional wholemeal bread. Spelt is a hybrid of wheat and wild goat grass, grown in few areas, and requires special techniques to produce a similar texture to traditional wholemeal bread due to its reduced gluten levels.
Spelled bread is any bread in which spelled, an ancient type of grain, acts as the main ingredient. This bread is rich in protein, magnesium and B vitamins, as well as fiber. Spelled bread tends to taste nuttier and less bitter than conventional wholemeal bread. Working with farro can be more difficult than working with refined or whole wheat flour from regular wheat, as farro 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 the medieval period, spelled is now grown in a few areas. It is a hybrid of a domesticated variety of wheat and wild goat grass, and first appeared about 8,000 years ago. Sometimes confused with spelled wheat, this grain is currently only produced as a specialty crop and natural food.
Whole spelled 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 the highest in this nutrient. As of 2011, 100 grams (3.75 oz) of raw farro contains 32% of the US recommended daily intake of thiamin, 46% niacin, and 38% magnesium. Spelled flour is almost always sold unrefined.
Spelled grains taste similar to other wheat species, but their seed coats contain less tannin than conventional red wheat. This produces a less bitter, less earthy flavor, similar to that of white whole wheat. Spelled is also notable for its nut-like flavor, which combines well with that of other whole grains, including rye and conventional wheat.
Successfully making spelled bread takes practice and some basic knowledge about gluten. While this grain is high in protein, only a small percentage of that protein takes the form of gluten. Gluten normally acts as a strengthening agent in bread, allowing it to hold gas and rise effectively. Spelled bread’s reduced gluten levels produce stickier doughs and a denser end result.
Some special techniques allow bakers to produce spelled loaves with a similar texture to traditional wholemeal bread. These include mixing spelled flour with an equal amount of conventional wheat flour, carefully monitoring hydration levels, and using a reduced kneading time. A long leaven, such as those typically used for sourdough, can also improve gluten levels, resulting in a softer, lighter bread with a slightly tart flavor.
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