I have been experimenting a lot with spelt flour in my baking recipes. In every recipe I’ve tried so far, spelt has worked amazingly.
It has been so good I’ve even decided that spelt is far better at making tastier baked products than normal plain flours ever could. It has a nuttier more rustic flavour and creates heartier breaded products. It even works well in sweet baking!
Baking with spelt flour
If you have already looked through the rest of my vegan recipes you’ll have noticed quite the theme, I use a lot of spelt flour. So far I have mastered the following recipes using spelt flour: spelt english breakfast muffins, spelt bao buns, and spelt focaccia.
I have also used it as a flour replacement for many of my other baking recipes and everything has come out so well!
So I urge you to give it a go. Use spelt flour in place of your normal flours and see if it works!
Can plain flour be replaced like-for-like with spelt flour?
When using spelt flour you can use the exact same amount as you would plain flour. You may find that your dough is a little heavier though as the flour isn’t as heavily processed. If you are looking for a lighter bake, I recommend using some Doves gluten-free flour mixes and blending together.
Spelt flour is an ancient grain that hasn’t been tampered with in the same way as most white flours on the market.
Is spelt bread better for you?
Spelt is way less over-processed in comparison to white & plain flours. And you will find that most breaded products on the supermarket shelves are so heavily processed and full of unnecessary preservatives.
You can make your own bread using organic white flours, but there are even arguments to suggest that the flours themselves are over -processed.
If you are like me and you struggle with gluten products (not celiacs though – you should definitely still avoid spelt!), then spelt is easier on your tummy. My theory is that spelt is an ancient grain and hasn’t been tampered with in the same way that white flours have. This means that it is in its natural form.
Moreover, in terms of vitamins and nutrients, Spelt most definitely wins out. Check out this article for more details.
Vegan spelt bread rolls
- Mix the dry ingredients together in a medium-large mixing bowl
- Mix in the milk until combined (it’ll form a stiff dough) and then gradually knead in the oil
- Knead for about 10 minutes, until the dough is smooth and firm (you can use an electric mixer for this with a dough hook)
- Shape the dough into a round and place in a well oiled mixing bowl. Cover with a plastic bag and leave in a warm place to rise until it has doubled in size (about 1 hour)
- Tip the dough out of the bowl onto a clean floured work surface and deflate the dough with your finger tips
- Separate the dough into 8 equal pieces and shape them into rounds
- Place onto a floured wooden board (try to keep plenty of space between each roll as they will grow)
- Cover the board with a plastic bag and leave the dough to rise until doubled in size (about 30-45 minutes)
- Meanwhile, preheat the oven to 250 degrees (fan) and prepare a flat baking tray in the middle of the oven
- OPTIONAL: want extra crispy outer? Place a deeper baking tray at the bottom of the oven and get a kettle of just boiled water ready next to the oven.
- Moving quickly - take the hot flat baking tray out of the oven and place your rolls on it, and stick back in the oven
- If you are using the kettle, pour the just boiled water into the deep tray at the bottom of the oven straight after putting the rolls in the oven. & Shut the oven quickly. The hot water should cause a load of steam in the oven which will help give the outside of the rolls an extra yummy crispiness
- Bake for about 10 minutes and then turn the oven down to 200 degrees, and cook for a further 15-20 minutes
- Tap on the bottom of the roll to check it is cooked, if it sounds hollow, you’re good!
- Leave to cool and store in a dry place for a couple of days, although they are best eaten the same day!