Spelled bread

Category: Yeast bread
Spelled bread

Ingredients

Yeast dry. fast acting 1 tsp
Spelled flour 400 BC
Wheat bran 4 tbsp. l.
Salt 1 tsp
Sugar (or fructose) 1 tbsp. l.
Water 240-260 g (ml)
Olive oil (vegetable) 1 tbsp. l.

Cooking method

  • Place the ingredients in the HP bucket in the order given in the recipe, or in reverse order if recommended by your HP manufacturer. The flour must be sifted beforehand.
  • Spelled bread
  • Select a program depending on the model of your HP: "Basic", "Diet" or "Single Grain". These programs do a good job of baking spelled bread.
  • Check kneading (if possible) to adapt to the moisture content of your flour. The amount of water may vary (see ingredients).
  • Spelled bread Kolobok at the beginning of the batch
  • Spelled bread Gingerbread man at the end of the batch
  • Spelled bread The dough in the middle of the proofing
  • After baking, remove the bread from the bucket and cool on a wire rack.
  • Spelled bread

Cooking program:

baking in HP

Note

Spelled (spelled, orkish) is a primeval grain crop of the Wheat genus. It is considered a dietary product. Contains starch and other carbohydrates up to 50% (including mucopolysaccharides), vegetable fats (including polyunsaturated), amino acids, vitamins (B1, B2, B6, C, E and PP), minerals (potassium, calcium, magnesium, phosphorus, etc.) and various active enzymes.

I tried to bake bread with two types of spelled flour 630 (in the main photo) and 750 (photo of a loaf at the end of the recipe). Flour 630 impressed me with a strong fruity (apple) aroma that spread throughout the kitchen even when the dough was kneaded. The peculiarity of flour 750 was expressed in a kind of "rich" taste of the finished bread.
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 cannot ...

The crumb color is very pleasant - light grayish with a warm ocher tint.

Spelled bread
This is how these types of flour look side by side

Spelled bread Left to right: 630, 750

Twist
The bread is very beautiful!
Where else to find flour. I have never seen on sale
Arka
Marina, thank you!
I took flour in Poland. She's not in short supply there, full of different manufacturers.
Called Maka z Orkiszu
for example such Spelled bread

With a high degree of probability, such flour will be called ORKISH in Ukraine, in Russia - spelled, from European producers - spelled. Try googling.
Omela
Arochka what kind of bread !!! And the crust, and the holes !!!
Any_M
Arka
What a beautiful bread !!! And for sure very tasty !!! Can this recipe be used for the oven?
Arka
Quote: Any_M

Arka
What a beautiful bread !!! And for sure very tasty !!! Can this recipe be used for the oven?
Why not?
If you bake in the form, nothing will need to be adjusted. If on the hearth, knead the dough a little more abruptly.
Indeed, the bread is delicious! You start to bite off and with each bite - it gets tastier and tastier! I have to remember where I put the willpower ...

Quote: Omela

Arochka what kind of bread !!! And the crust, and the holes !!!
Thank you, Omelchik! I especially liked from the 630th: it smells like that! and gentle! .. go crazy! ..
Omela
Quote: Arka

I have to remember where she put her willpower ...
Tyuyuyuyuyuyuyuyuyu it already long ago overgrown with moss .. that place !!!
Arka
Quote: Omela

Tyuyuyuyuyuyuyuyuyuyu it already long ago overgrown with moss .. that place !!!
I can't find him
I even looked into the refrigerator, there is no, only goodies lie
Maybe still look in the cartoon? ..
Twist
Nat, Thank you. Unfortunately, I could not find flour either through online stores or in retail.
alfiakur
Here is what you are looking for h t t p: / / w w w. h o m e b r e a d - s h o p .r u / p o l b a-polbyanaya-muka-_garnets_-500-g
Since external links are prohibited on the site - remove spaces from the address up to the word p o l b a. I myself was happy to find this flour - I have 1 blood group and the usual wheat flour is not recommended for me (don't laugh - I believe!). I even tried to grind spelled cereals with a coffee grinder, but the grain is very tough
Admin

Yours is not true!

DIRECT ACTIVE LINKS with direct access to another site are prohibited on the site!
Therefore, you can give a link, but not enclose it in bb code.
alfiakur
Yes? Super! You don't have to worry about spaces. Then in:
🔗

It's even cheaper here 🔗
But the store is in Vladimir. But they are sent by mail to Russia.
Arka
I was in Vilnius, I was thinking to buy some more spelled. Found only German, expensive. Do they add gold pollen ?! Didn't take
Kalmykova
For residents of Ukraine: spelled is sold in the Organic Farming Club.
Omela
Quote: alfiakur

But the store is in Vladimir. But they are sent by mail to Russia.
Garnets products are sold in many regions. Here you can choose yours: 🔗... In general, we even have a topic about them: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=161165.0.
Arka
Girls! Thank you all for the helpful information!
GraNata
Belovodye has spelled flour. very good. I bake bread on it now.
Lenka_minsk
and I ate it yesterday. you can envy me.
Dmitry A
I have been baking spelled bread for 2 months! At our enterprise we grow spelled and make flour from it ourselves ...
Messalina
looks delicious! and what is the weight of the loaf? I have the smallest 750gr, will it fit?
Arka
It will do!
If you want more, count it at 500 or 600 grams. flour. Can you handle it?
Messalina
If you tell me how to count a loaf per 1000g, I will be grateful. I liked the bread very much! fragrant and straight and full of usefulness
lenok001
Baked today from spelled flour "Garnets", kneaded everything exactly according to the recipe, the bun seemed a little thin when kneading, with legs, did not add anything, it seemed to rise, but in the process of baking in the "dietary" mode the opal was completely flat brick, hard such an even sock of 7 cm in height turned out to be unprepossessing, unappetizing, and at the same time wet! inside. What did I do wrong?
Arka
Lenok, you yourself noticed that the bun didn’t work, but for some reason you didn’t add flour. The spelled flour takes less water, and the flour is different for everyone, so when you first bake from a new pack, always control the kneading, and everything will work out.
Good luck to you!
Cindy
Good afternoon, please answer what does spelled mean? I have our local flour called Dinkel Folkorn, with Dinkel it was spelled,
Well, I understand folkcorn with bran, maybe this is spelled? And don't you need to add gluten to it?
sazalexter
Poulba, or spelled (Latin Triticum spelta) is a grain crop widespread at the dawn of human civilization, a species of the genus Wheat.
Gluten is not necessary to add anyway for your viewing.
Cindy
Thank you very much, I have already put the bread in the bread maker, the kneading is in progress, I did not add the otrabi to 50g. more flour and 1 tbsp. l. flaxseed let's see what happens.
Ultima
Hello! And instead of bran, what else can you put?
Arka
Flour
Ultima
Arka, thanks!
Gala
Arka, I want to bake this bread, but not in HP. The question is: how long does it take to knead the dough and how much should it stand?
Admin
Quote: + Gala +

Arka, I want to bake this bread, but not in HP. The question is: how long does it take to knead the dough and how much should it stand?

Kneading is not a problem, we look at the topic Kneading bread dough (wheat and wheat-rye) in a combine and manually https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138203.0

Divide twice until doubled (without hours), one kneading and baking. After the first proofing with kneading, put the dough in a mold, let it stand until it doubles and bake at 180-1908C (temperature as in a cold oven) until the crumb reaches 94-96 * C.

The bread is not difficult to make, the ingredients are simple - we make the dough as the author of the recipe, soft!

Gala
Tatyana, Thank you!
I went to study the materiel
Gala
Arka, I baked bread, not without incident. I want to report. I sang in a small MV Redica 01. I cannot boast of such beauty as yours, I am just learning, and with my hands, but in general I was satisfied with the result.

Quote: Arka
I must say that, in general, the taste of spelled bread is somehow authentic, imperceptibly familiar, awakening vague memories from childhood ... And you try to catch them and cannot ...
I absolutely agree, absolutely the same sensations developed for me.

I really liked the taste of the bread, I will work on the form, do not judge strictly
the roof collapsed, probably overexposed
Spelled bread so it will be more beautiful Spelled bread Spelled bread

Arka, thanks for the recipe!
Arka
As I understand you to taste!
And as for the roof, most likely your flour requires less water by 30 grams. You can see from the crumb that it is too moist, which means it has not been overexposed, namely the liquid / flour balance.
Thanks for the photo - a very beautiful loaf turned out!
Yanvarskaya
Hello everyone! The other day I bought Polbyanaya (spelled flour) whole grain. I bought it in an online store and there they have their own packaging, which does not say the type of flour, the number of its grinding. Tell me, with which number the flour is larger, and with which smaller?
Admin
Quote: Yanvarskaya

Hello everyone! The other day I bought Polbyanaya (spelled flour) whole grain. I bought it in an online store and there they have their own packaging, which does not say the type of flour, the number of its grinding. Tell me, with which number the flour is larger, and with which smaller?

With this question, you need to contact the flour seller, for example here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=161165.0
AnastasiaPapusha
I make this bread, though with my hands and in a slow cooker, let's try what happens! ))
AnastasiaPapusha
The smell during baking is amazing, I have never seen such a thing in any bread! I'll try to cool down by tomorrow
And by the way, instead of yeast I took wheat sourdough
AnastasiaPapusha
The bread turned out delicious))
Arka
I am very glad that I liked the bread. The smell is really unique
baba nata
Good afternoon, evening, morning! Anastasia, please write how much starter did you take?
Arka
Natalia, it is optimal to take 200 g of 100% sourdough (100 flour / 100 water), respectively, reducing the flour and water according to the recipe.
Bast1nda
Tell me please. I bought spelled flour for this recipe, and then in the instructions for HP Panasonic I read that spelled and spelled flour are different things and that spelled flour is not suitable for baking bread. Is this so, or can spelled flour be put according to the recipe?
Arka
Bast1nda, don't worry, feel free to use the recipe.
In my opinion, spelled is a European name, spelled is Slavic. I am far from botany, but even if they are still different species, they belong to the same group of species and minor differences are due to geography.
Sibelis
For the experiment, I baked bread from 100% spelled flour (I ground the cereals in a coffee grinder) in sourdough (also filled with spelled flour) without adding yeast. It turned out to be "unknown animal". Such a brown lining, the crumb is similar in structure to rye bread, but not sticky, crumbles. The taste is "spesfissky", people say that it is delicious, real. I will not repeat for sure, because the cost of flour is 180 rubles. for such a misunderstanding ...
Rada-dms
Quote: Bast1nda

Tell me please. I bought spelled flour for this recipe, and then in the instructions for HP Panasonic I read that spelled and spelled flour are different things and that spelled flour is not suitable for baking bread. Is this so, or can spelled flour be put according to the recipe?
I even add to the butter-biscuit dough, I ripped it off from the Germans!
Arka
Sibelis, did not quite understand ... This is a question, an answer, a recommendation not to even try, a cry from the heart or a trololo?
Sibelis
Why not try it? The people do it. Probably a cry from the heart)). I dreamed so much about purely spelled bread, but I did not get it.
Perhaps it was worth at least feeding the sourdough with wheat flour to this bread, otherwise it somehow reacted strangely to the spelled. Or the grinding of the grain turned out to be coarse (ground in a coffee grinder) ...
Next time I'll try to mix it with wheat in half.
To avoid misunderstanding, I will add that the "misunderstanding" related exclusively to my work, and not to the recipe, especially since I did not reproduce it accurately.
Arka
Yes, I myself know about the recipe, I baked.I simply did not understand what to do in connection with such a message.
I have never made spelled with sourdough. Maybe she doesn't like spelled sourdough, suddenly she has nothing to eat there
It baked normally on factory yeast. But as for the flour, from the coarser one I came out with a dense and some kind of butter or something, and from fine grinding and high purity it turned out to be "fluff", very tender.

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