Application Guide
Table Of Contents
- Title Page
- Copyright Page
- Acknowledgments
- America’s New Bread Box
- Orientation
- Batterie de Cuisine: Know Your Bread Machine
- Making Bread
- Daily Breads: White Breads and Egg Breads
- White Breads
- Egg Breads
- One-Pound Loaves
- Pasta Doughs from Your Bread Machine
- Earth’s Bounty: Whole Wheat, Whole-Grain, and Specialty Flour Breads
- Whole Wheat Breads
- Rye Breads
- Specialty Flour Breads
- Multigrain Breads
- Gluten-Free Breads
- Traditional Loaves: Country Breads and Sourdough Breads
- Country Breads
- Sourdough Breads
- All Kinds of Flavors: Breads Made with the Produce of the Garden, Orchard, and Creamery
- Herb, Nut, Seed, and Spice Breads
- Savory Vegetable and Fruit Breads
- Cheese Breads
- Mixes and Some Special Breads Created from Them
- Stuffing Breads
- Circle, Squares, and Crescents: Pizzas and Other Flatbreads
- Sweet Loaves: Chocolate, Fruit, and Other Sweet Breads
- Breakfast Breads
- Coffee Cakes and Sweet Rolls
- Chocolate Breads
- Holiday Breads
- Express Lane Bread: No-Yeast Quick Breads
- Jams, Preserves, and Chutneys in Your Bread Machine
- Appendix 1 Bits and Pieces: Crumbs, Croutons, Crostini, and Toasted Appetizers
- Appendix 2 To Eat with Your Bread: Spreads, Butters, Cheeses, and Vegetables
- Appendix 3 Resources
- General Index
- Recipe Index
SPELT BREAD
Spelt is the natural offspring of durum wheat, and was once a common Mediterranean
weed. It was the primary wheat used during the Roman empire and the Middle Ages.
Roman wedding breads, called confarreatios, were made from spelt. Now grown in
America as a specialty wheat, spelt is a tasty alternative to regular wheats and grow-
ing in popularity because it tastes so good and is easy to handle. Some bakers use a bit
of spelt in all their whole wheat breads for the extra flavor. Spelt flour absorbs water
much quicker than regular whole wheat flour since it is so soft, so be prepared to have
a dough that comes together much quicker and with less liquid than regular whole
wheat breads. I like a combination of spelt and bread flour best, since an all-spelt flour
loaf is good, but very compact. I use a brand of organic spelt flour from Purity Foods
called VitaSpelt.
1
1
/
2
-POUND LOAF
1
/
3
cup water
1
/
2
cup buttermilk
1 tablespoon canola oil
1 tablespoon whipped reduced-fat margarine
2
1
/
4
cups whole grain spelt flour
3
/
4
cup bread flour
2 tablespoons dark brown sugar
1 tablespoon plus 1 teaspoon gluten
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine
yeast
2-POUND LOAF
210