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 Post subject: Yeast dough with Spelt?
PostPosted: Wed Aug 10, 2011 6:23 am 
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some friends and I make a boat tour on Sunday and everything brings something to eat. My colleague makes something vegan and asked me in turn to make my yeast bread rolls (filled with pesto) with spelt flour instead. Now I read that its not so easy to handle and one tends to overknead it... any help/insight would be appreciated!


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 Post subject: Re: Yeast dough with Spelt?
PostPosted: Wed Aug 10, 2011 6:40 am 
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Don't be afraid! If you knead by hand, it's almost impossible to overknead. I've made so many spelt breads and never had a problem.The only think to remember is to adjust the amount of water. Spelt tends to dry out during baking so add a bit more. But you can feel when the dough's right as it usually soaks up more water than wheat. It's also helpful to add some fat, like one or two tablespoons of olive oil.


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 Post subject: Re: Yeast dough with Spelt?
PostPosted: Wed Aug 10, 2011 6:49 am 
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oh cool! Thanks for the help! so, should the dough feel stickier in the end than wheat dough? or is the "feeling" the same?


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 Post subject: Re: Yeast dough with Spelt?
PostPosted: Wed Aug 10, 2011 6:54 am 
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That depends. I ususally use so much water that it does feel stickier. But yes, about the same. Very silky, too. But if it is still a bit sticky, I wouldn't worry too much.

Btw, spelt is not gluten free. It's very similar to wheat.


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 Post subject: Re: Yeast dough with Spelt?
PostPosted: Wed Aug 10, 2011 8:16 am 
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Yeah, I read that a minute ago... but it seems that it works for my colleague. Oh, maybe I shouldnt have posted in here now?


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