Whipped Spelt Bread

This whipped spelt bread is called "whipped" because you beat the dough at high speed before refrigerating overnight to let it ferment. The resulting bread is full of flavor. 

This bread is a combination of bread flour and whole spelt flour, along with water, salt and yeast. 

Spelt you ask? What is that? It's kind of an ancient wheat grain that is still grown as a specialty crop in parts of Europe. 

The bread dough is prepared by literally whipping it with the wire whip attachment of your mixer to develop the gluten on this very wet dough. This is definitely a new technique for me. 

The original concept for the recipe, in the book, Home Baked: Nordic Recipes and Techniques for Organic bread and Pastry, calls for using sifted spelt plus whole spelt. I originally made this bread with sifted spelt and whole spelt, and I ended up with a pretty heavy loaf. 

This time I used bread flour and whole spelt, and I used the paddle attachment for "whipping" the the dough on high speed. 

This whipped spelt bread recipe, even thought it's a pretty wet dough, produces a slightly tighter crumb. I did get some pretty good oven spring, but I still haven't mastered getting an airy crumb with spelt. 

Fortunately, the flavor of this bread outweighs the geeky desire to get lots of holes in the crumb of my loaves. 

I also think that, rather than "whipping" the dough, using the standard stretch and fold method would work just as well. 

Spelt is high in protein and acts similarly to whole wheat flour, and white spelt can probably be used just like all purpose or bread flour. If you want to go all in, sift some of the bran out of whole spelt and use that instead. My friend Kelly of A Messy Kitchen did that with great results. 

Spelt has a wonderful nutty flavor and produceds an pretty soft crumb. Use this bread for all of your favorite sandwiches, toast, and grilled cheese. 

This recipe makes two loaves. If you don't want two loaves, you can easily halve the recipe to make one loaf. 

This recipe also calls for baking the loaves on a baking stone with steam. If you prefer, you can bake the loaves in preheated Dutch ovens and skip the steam pan. 

I use parchment for sliding the loaves onto the baking stone because it makes it so easy, but, if you're a pro, you can dust the peel with flour or corn meal and slide the dough directly onto the stone. 

I originally posted this bread recipe in May of 2013. This post has been updated with new photos and a printable recipe card. 

Every time I see the title of this bread, I think of Devo and my daughter as a two year old dancing to their song when she heard it on someone's "boom box" at a company picnic back in the day. She jumped on their picnic blanket and went with it. It was adorable. 

Whipped Spelt Bread

Yield: 32 servings (2 loaves)

Author: Karen's Kitchen Stories

This whipped spelt bread is called "whipped" because you beat the dough at high speed before refrigerating overnight to let it ferment. The resulting bread is full of flavor.

Ingredients

• 840 grams of bread flour
• 160 grams of whole spelt flour
• 2 tsp instant yeast
• 20 grams salt
• 800 grams (by weight) water

Instructions

1. Add all of the ingredients into the bowl of a stand mixer and stir with a large spoon or spatula.
2. Mix the dough at high speed with the paddle attachment of your mixer until the dough clears the sides of the bowl.
3. Cover the bowl and place it in the refrigerator overnight.
4. The next day, remove the dough from the refrigerator and let it sit for two to three hours.
5. Oil and flour (I used half rice, half spelt flour) two 7 to 8 inch brotforms or towel lined bowls.
6. Scrape the dough onto a floured surface and cut it in half.
7. Form the two pieces into balls by folding the "sides" over the middle, and transfer the dough to the brotforms/bowls.
8. Cover with plastic wrap and allow the dough to rise until almost doubled. This could take an hour or two.
9. Prepare the oven with a broiler pan on the bottom rack, and a baking stone on the next highest rack and preheat the oven to 480 degrees F.
10. Place a piece of heavy duty parchment paper onto a pizza peel. 
11. Bring one cup of water to a boil.
12. When the loaves are ready, turn them out onto the parchment lined peel, slash them with a lame or sharp knife, and slide them, parchment and all, onto the baking stone. 
13. Add the boiling water to the broiler pan. Immediately close the oven door.
14. Bake for five minutes, and then lower the oven temperature to 410 degrees F.
15. Bake the loaves for an additional 25 to 35 minutes, until they reach an internal temperature of approximately 200 to 205 degrees F.
16. Cool on a wire rack for at least an hour.

Calories

112.47

Fat (grams)

0.58

Sat. Fat (grams)

0.09

Carbs (grams)

22.65

Fiber (grams)

1.23

Net carbs

21.42

Sugar (grams)

0.42

Protein (grams)

3.97

Sodium (milligrams)

244.29

Cholesterol (grams)

0.00

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes. This data is calculated by my recipe card.

https://www.karenskitchenstories.com/2013/05/whipped-spelt-bread.html

Karen's Kitchen Stories

bread, spelt

Bread

Nordic

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