Making spelt bread that's not too brittle?

david4791

Hello
I make spelt bread in my bread maker as I'm intolerant to wheat. When I make with spelt as per bread maker recipe, the bread turns out very brittle and falls apart unless I cut it one inch thick, any advice?

maryishairy

Can you post your ingredient list? Quantities etc?

david4791

As per Anthony worrel Thompson bread brochure exactly

maryishairy

david4791 wrote: »

As per Anthony worrel Thompson bread brochure exactly

I don't have that brochure and I can't make any recommendations until I see what the recipe is.
If your bread is too dry, it might be that your dough is too dry before baking (doesn't have enough liquid) or you are over-baking the loaf.

Love To Cook

When I make spelt bread I make it just like Brown Soda bread and add a tablespoon of olive oil to the mix. I know its entirely different to yeast bread which I presume is what you are making, but it makes a lovely soft loaf.

david4791

The recipe from the AWT Bread maker booklet is as follows:

1.25kg Basic Bread recipe (to be placed in maker in this order)

515ml water at room temp
35g butter chopped
2 1/2 teaspoons salt
1 1/2 tablespoon sugar
3 tablespoon skimmed milk powder
1 tea spoon bread improver (I dont use this)
760 grams of flour (I use spelt white flour)
2 tea spoons yeast.

The cooking time is pre set on the maker, I have no control over this.

Cheshire Cat

Is this a recipe specifically for spelt? Spelt is somewhat different from normal flour.

This is the recipe I'm using for my Panasonic:

Yeast 1.5 teaspoons
Spelt Flour 400g
Honey 1 teaspoon (1 usually use molasses instead)
Oil 3 tablespoons
Salt 1 teaspoon
Water 300 ml

This is baked in the RYE cycle (3h 30m)

The bread has a flat surface and is slightly crumblier than other breads but very nice

david4791

Hello Cheshire,
No, its not specifically spelt recipe, its a general one.There is no spelt recipe. My bread is flat and crumbly too and very tasty, the only problem is when I cut it falls to bits unless its cut thick.