Spelt bread as an alternative to wheat?

In Hildegard von Bingen's dietary teachings, the grain spelt is one of the most important components. She even recommends fasting with spelt. This ancient grain is just as wonderful for baking and cooking as wheat. Spelt bread enriches a healthy diet.

Why is spelt bread healthy?

Just like other whole grain products, whole grain spelt bread offers a wealth of nutrients. Spelt contains more iron, magnesium, zinc, and copper than wheat. Its protein content is also higher. The carbohydrates provide our body with valuable energy. Due to its different composition, it is sometimes easier to digest than other grains for sensitive stomachs.

By the way: Gluten, the sticky protein, is more present in spelt than in wheat – as shown by the protein content. For people with celiac disease, spelt is not an alternative. However, it can be baked just as well with spelt flour thanks to the gluten. The slightly nutty flavor gives dishes a pleasant note.

We will share a simple recipe for baking yourself:

Recipe for whole grain spelt bread

Ingredients:

250 g	Your favorite seeds (pumpkin, sunflower, sesame, poppy, pine nuts, etc.)
1 cube	Yeast (about 42 g)
500 ml	Lukewarm water
500 g	Whole grain spelt flour
10 g	Salt
2 tbsp	Vinegar
	Oil or fat for the pan

Procedure:

 

1. Preheat the oven to 200 °C top and bottom heat or 180 °C convection. Grease a 30-centimeter long loaf pan. For the seeds in the crust, distribute a handful of your seed mixture in the pan.
2. Dissolve the yeast cube in lukewarm water.
3. Mix the spelt flour with most of the seeds and then add the liquid with the yeast. Follow with salt and vinegar. Knead the dough thoroughly for at least five minutes.
4. Fill the loaf pan with the dough and sprinkle the remaining seeds on top.
5. The dough does not need to rise and can go directly into the preheated oven. It should bake for about 45 minutes. Your healthy spelt bread is ready!