Spelt Buns – Do I Need to Knead Spelt?

Gavin WrenBaking, Food Techniques, Recipes, Spelt & ancient grains

I've always wondered if I need to knead spelt dough, because it never seemed to make much difference. So I've done a side by side bake test to see if you really need to knead!
Throughout my blog, I've declared that there's no need to knead spelt dough.

This pearl of wisdom originated several years ago from a source that I've entirely forgotten, yet, as I create more spelt recipes for my blog, I've begun to question it.
It's all about the gluten
Roger Saul, in his Sharpham Park 'Spelt' book, says to knead spelt dough for 10 minutes in every recipe. I was surprised to read this, it seems excessive, however, I also realise that he grows the stuff and sells it in supermarkets, so I was interested to see what benefit this really has.

All varieties of wheat (including spelt) contain two proteins, gliaden and glutenin, which if combined with water and kneaded, create a complex protein known as gluten. Gluten is what gives dough it's elasticity and stretchability, resulting...come and read more...

Lemon & ginger spelt fruit bread

Gavin WrenBaking, Dairy free baking, No Added Sugar, Recipes, Spelt & ancient grains

spelt fruit bread
I have a personal rule regarding food that I make food for the blog, a promise to myself that I will not over-eat. Sounds simple, eh? You might think so, but sometimes I make dishes for the blog at peculiar times of the day or end up with way more food than I need, and I really don’t like wasting food. So, rather than engage in some kind of bacchanalian feast with it all, I try to do the right thing and save it for later, freeze it, or just eat it as my next meal. This is because at 37 years old I weigh nearly 5 stone (30kg) less than I did around my 30th Birthday and there’s no way I’m letting that weight sneak back in without me noticing. This soupçon of personal restraint provides me with an infallible indicator of a recipe’s success, and that’s if it…

Spelt rolls with za’atar

Gavin WrenBaking, Dairy free baking, Recipes, Spelt & ancient grains, Vegetarian

Za'atar spelt rolls in baking tray
I wasn’t going to make anything for the blog this weekend. I was feeling down and struggling to find the motivation to make anything, let alone think up, research and write a recipe, then test it for all you lovely blog reading people out there. But then I remembered that I had stocked up on spelt flour a few weeks ago, direct from Shipton Mill, because white spelt flour (also known as ‘refined’ spelt flour) became hard to get hold of locally. Also, I bought a large bag of Palestinian Thyme, or Za’atar, only yesterday, as I love adding it to all sorts of recipes. And if there’s one type of cooking that makes me feel good, it’s baking. I started to feel a joyful plan forming. So I pulled together this simple recipe for spelt rolls and added a hint of flavouring with the addition of some Za’atar,…