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HOW TO ADAPT A WHEAT BREAD RECIPE TO SPELT

The gluten in Spelt is very different than the gluten in wheat, Spelt gluten is much more sensitive. To bake great bread with Spelt, adjust your wheat bread recipes this way:

Use 25 % less water.

Mix the dough slowly, gently, and only for a short time. Do NOT over-mix! The Spelt dough will be slightly sticky when it’s ready for the oven.
Email: info@lentzspelt.com        Tel: (509) 787-4007   © 2013 Lentz Spelt Farms
Resurgent Grains is the brand of Lentz Spelt Farms. For information about our grains and products, go to lentzspelt.com