All About Spelt! | What is Spelt? | How to Use Spelt? | How to Use Ancient Grains |Meet the Grain |
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- เผยแพร่เมื่อ 1 ก.ค. 2024
- Another video in our "meet the grain" series! We are going to be talking all about spelt - the history, what it's good for, and my favorite ways to use it!
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Here to add my testimony of gluten sensitivity.
When I would eat flour my scalp would flare up with psoriasis/ sebderm. If this was happening on my head I can only imagine what it was doing inside my body. The Father lead me to the truth of bread. He doesn't accept compromise. Ever since I started milling my own grains my symptoms are gone.
I just made a bread beakers basic yeast bread recipe with 2 cups hard red, 2 cups hard white and a half cup of spelt (4.5 cups of milled flour total) and I kneaded the dough much longer to get a softer, more elastic dough and it was my best bread I’ve made so far. I’ve been making a batch about once a week for 5 months (I’m a beginner) and this batch has been my favorite. I also will add a small amount of spelt to my cookies too. I never know when I might not be able to replenish a certain type of grain, so I like to mix grains to keep my stores even as best as I can. Keep the videos coming. They are great and so helpful!
Can you give me your bread recipe I'm a newly grain grinder to I'm trying to figure me some bread recipes how many loads does it make when you make it I'm just wondering how much water and yeast you add so I can try your recipe
@@susantaylor8507 Hi, I follow the book The Essential Home-Ground Flour Book by Sue Becker. Lots of helpful wheat berry and grain information and a bunch of recipes. I had success right out of the gate with her recipes.
I do the same! I mix some a few grains when I make bread. Whenever I make Bread Becker's Ezekiel bread I get excited to see what I call the "birdseed blend" in my mill.
I have her book and use that recipe all the time but I’ve found that three cups of wheat makes the perfect amount of flour for that recipe. She states that one cup of wheat equals one and one half cups of flour in her equivalence and conversion chart. I too knead longer than she says and I have the Ankarsrum mixer it just gives me a more elastic dough. I love mixing up the types of grain keeping more of the hard grains in the mix than the others. Fun learning.
@@mamabird2434 If you're referring to 3 cups of wheat berries, then yes, I agree. When I said 4.5 cups of flour total, I was referring to milled flour. I always grind 2/3 cup of berries to get one cup of flour, and that typically leaves me with a little leftover. One of these days I'm going to buy one of those planetary mixers. I really want to try one and keep my grandmother's vintage Hobart Kitchenaid for lighter use. Happy baking!
You may want to thank the Amish as they have never stopped growing and using spelt for animal feed and flour. Until I became close to a group of Amish I just assumed that they where growing and using rye and wheat. If you know or do business with Amish ask about spelt. Almost all the members I know grow spelt or buy or barter it within the community. The farmers I know are all proud of their spelt quality and harvest quality.
I personally love Spelt. I use one cup hard red or white, one cup soft white and one cup Spelt. I mill it up and get 2 loafs of wonderful bread. I don't have rising issues in the summer. I add a tsp of vital wheat gluten in the winter(my bad). Thanks for the video
Thanks for sharing!!
I just started baking bread and I use spelt. I used it only and it was flat. Then I added hard red and white. I mill all the grains. I still haven’t found the right balance. It never rises very high it looks flat and wide. I use 2tbs yeast maybe I need more. So discouraging but I will keep trying
I love using Spelt grains for most of my baking . Game changer when milling your own over store purchased.
What do you mix your spelt with?
I made the most delicious sourdough bread with azure’s unifine all purpose, spelt flour dill and cheddar for dinner last night. It paired perfectly with butternut squash soup.
Sounds delicious
Spelt is probably my Favorite grain. I use it alot for so many different recipes. I agree, I do mix it with another grain for bread because your so right it doesn't rise as well for a loaf of bread. It worked well for me when I mixed it for a loaf of Sourdough bread. Was so delicious! But I did mix it with a Prairie Gold berry.
I have never used Prairie gold yet….. is it like Hard White?
@@sheila7814 I believe it's grown in Montana but can't for sure say it for fact. My husband says it would be a hard spring wheat as it's much to cold in Montana winters for it to grow as a fall wheat. I dunno. He grew up on a Wheat farm in Nebraska. Prairie Gold is one of my Favorites. Prairie Gold and Spelt mixed is what I mostly make my bread from. We like the flavors. I do have some sensitivity to some Red Wheats. I buy my Prairie Gold mainly at a Natural Grocers in the City near me. They only sell it in a 2# bag so I buy at least 2 every time I go in . But lately the supply's for everything is down. They had none a couple of weeks ago.
@@NammaCathie Thanks I will give this a try. I tried a complete Spelt recipe from Patrick Ryan but he put Treacle in it. I tried it as it was shown and my husband didn’t like it. I will try Spelt with Prairie Gold and no Treacle. Thanks for answering my question. :)
@@sheila7814 what is Treacle?
@@NammaCathie I think it is the sugar left after refining (sorta like molasses)…. It is a thick black syrup.
HALLELUYAH! I've been waiting for someone to do videos about these less common or ancient grains. Thank you!
We need a chart to reference that shows all the different characteristics of the grains, like high gluten, low gluten, which need more or less grain or water in a recipe. Good for quick rise vs bread, etc. Ya know? Is that something you are possibly able to compile during or after this amazing series?
A chart would be very helpful!
Good idea! We'll see!
@sjking1111 are you Torah observant?
@@Eshet.Chayil.83 Indeed! As best as I can be.
@@sjking1111 that's amazing!!! I noticed your HalleluYah lol. I am too. It's nice to meet you! 🙂
Love all things grain related. Thanks for sharing. ❣️
So I’m newbie with freshly milled grains. I jumped in with both feet. What I have found with my own tendencies is that I tend not to add enough flour and the results, while still good, the bread is super soft. I have been practicing. I’ve used my bread machine and have used recipes that I am familiar with for comparisons. I’ve used my mixer, great results. I’m learning to pay attention, to , “read the room” so to speak and pay more attention to what the dough is telling me it needs. I also let the grain rest for 5 to 10 minutes after a quick mix to soften and let the grain absorb the initial liquid. Then, I knead…it’s been a fun journey with great results. I am HOOKED. The taste is unbelievable, truly. I made the chocolate chip cookie recipe you recommended trying with milled grains…wow. I made it again with reg store bought (excellent quality) all purpose flour and while it was still great, the taste was not as great. I was aware of a more “flour” taste with the all purpose. The freshly milled grain allowed for all the tastes to come through in the cookie. Same goes with bread. It is just over the top.
Yes!! This is what I'm talking about! Bread making is alchemy - you gotta read the dough and work with the magic. Keep up the good work.
I found that it takes spelt 10 minutes of sitting to absorb the fluid added to it. That’s why I make my pancake batter (I never measure) a bit thin and let it sit 10 minutes. It thickens up quite a lot.
Very cool info! I use fresh milled spelt in my brownies and cornbread.
As I understand it the structure of protien varies from modern to old varieties of wheat. And that effects digestibility. Thanks for making me aware of the guardian grains company. Never heard of them.
Thank you for what you do! Such a blessing ❤️
You are so welcome
I love spelt
YES spelt pancakes are fabulous! Our favorite too!!
Spelt is delicious. I make most of my bread with 50% spelt right now. SO tasty!
Yummm
Super video thank you for this information..I really appreciate ❤
My pleasure 😊
It is possible to use fresh ground grains to make pyrogy dough?..if yes, can you tell me please what grains you would recommend?
Nice job. You have a very informative channel.
Glad you think so!
Grain by grain is a good book to learn about history of kamut khorason wheat being brought back from obscurity and why it's digestible compared to modern wheat. Montana wheat farmer wrote it. Audiobook is a little hard to listen to due to who they hired to read.
I will look that up.
The difference between ancient grains and modern wheat is its effect on the body. Modern wheat has been modified for more bushels per acre and easier harvesting with machinery. The problem with the modified wheat is that the protein it produces is difficult for the human gut to digest. Thanks for sharing. The book Wheat Belly by Dr. William Davis is a great resource.
Actually, Wheat Belly is a bunch of JUNK. Here's my expose: th-cam.com/video/ft3t6SRN19U/w-d-xo.html
I was just watching your Ezekiel bread video and I added spelt and rye to my Amazon cart lol. Thank you so much for sharing your whole grains info and knowledge!!! I have had my mill for 6 months and have never used it, but you have inspired me to jump in today!! 💗 God bless you sister!
I’m new to using a grain mill as well. I have two people in my home to feed. I cut the recipes in 1/2 so that I make one loaf of bread at a time and when it is about gone, I make another loaf. I have found that I need to make bread twice a week, about Wednesday and Sunday. I’m retired, so that works for me. I also store my grains in 1/2 gallon jars, vac sealed and with oxygen absorbers. We like the Bread Beckers basic bread recipe (with egg/oil). I have found that at 2 loaves a week, 2 cups of wheat berries per loaf; a 1/2 gallon jar will provide enough bread for two weeks because it holds 8 cups of grain. So doing the math, 4 boxes of 6…1/2 gallon jars will give us enough grain for a year. Jump in…. You will love it and love the health benefits. Best wishes to you.
@@sheila7814 I was doing that for a while, then I started making the full dough recipe and when it comes time to divide the dough, shape and put into pans, I would freeze one half of the dough. Then the day before baking the frozen dough, I'd move it to the fridge to begin thawing. Make sure it's totally thawed, then set it in a warm place on the counter to rise while you preheat the oven. Bake as usual.
@@sjking1111 Thanks. When I get freezer space I might give that a try.
@@sheila7814 thank you for the advice, I really appreciate it! 😁
@@sjking1111 I'm going to try this as well, thank you for sharing this too! 😁
First, just wanted to say thank you for all the encouragement & wisdom you so freely share with all of those interested in bread making!
Also a quick question ... I was just doing some reading about storing & preserving wheat berries. The article suggests that it's important to clean/wash the berries before grinding. My provider cleans the wheat before its shipped & it seems to be exceptionally clean ... do I need to rewash my berries?
Thanks A'Bunch!
No, as long as you buy from a good source, you shouldn't have any trouble.
I am fairly new to milling my own grains. And I want to thank you for all your helpful information. You have helped give me the confidence I need to move forward in this ...God bless you..Sherri-Payette Idaho
You are so welcome! Glad you've come along on this journey - stick around! I know you can do this.
New to home milled bread. I am so thankful for your videos. Thank you! A few days ago I milled hard red, spelt, and (unmilled) oats together and made a bread loaf I was so proud of, but got so sick when I ate it. My ingredients are fresh, so what could I have done wrong? Did I not knead it enough?
Is it bad to keep my grains in a sealed bag the freezer before milling?
Wow, I wonder if your system was shocked by all the nutrients and fiber you're not accustomed to. Hopefully it was a one-time thing!
It's possible!
I will say at first I felt "young again" on the day I ate the home-milled bread. The following day was not good, and the day after that I was physically ill. Maybe I was already sick without having known. Either way, I'm not ready to give up! Thank you for the latest email. Very encouraging, and that verse in Isaiah 55 is 😳, right!?
@@worldchanger4715 you may want to go slow. Combine freshly milled grain with King Arthur bread flour. Start with half and half, then increase your milled flour until you wean out the bread flour.
What grain is good for cakes please.
Now I’m curious if yeast breads are really any better than soda breads, pancakes etc. if I can fresh mill batter it up cook in pan and have it in my stomach in less than an hour and a half that’s got to be about as good as it gets. But something tells me there is more to sourdough bread. WPF likes to talk about how great it is but seeing your video on phytic acid now has me rethinking.
Question: When ordering from Guardian Grains, does the grain come vac sealed in bags or is it loose in the 35 lb buckets? Thanks for this video and I hope you see this for a reply.
Looks like paper bag on counter behind her
@@mamabird2434 Thanks mama bird, but I went to the site and ordered a 35 lb bucket. I was wondering if she knew if it came vac sealed in a bag in the bucket like some places do. Thanks for replying to my question though.
Hey there! Our grains are loose and not vacuumed sealed currently. Thanks to Felicias video our spelt is sold out i will be cleaning & dehulling again next week!😊
So I did a little research on spelt and the Bible. The word spelt is in Exodus 9:32 in four different translations I looked up. In the King James it uses the word rie. According to Strong’s Concordance of the Hebrew and Greek words used in the Bible, spelt is another word for rie. I noticed that it was planted as a border around their fields as a kind of fence. In Ezekiel 4:9, the four translations I mentioned before use the word spelt and the King James uses fitches. The Hebrew word in both cases is the same word. In Isaiah 28:25, it uses the term rie again, but it explains the planting of it in the borders in the four other translations and in its place in the King James. This was fun to research. If you have the opportunity to get a Strong’s Concordance, you will enjoy looking up some of these words in the king James that are 400+ years old and not as commonly used in modern English. Thanks for your videos. I’ve used many of those grains in the past. I liked the hard white winter wheat and used to grind it regularly in my magic mill grinder. I went gluten free a few years back and all my aches and pains in my joints went away. I grind white and brown rice flours and sorghum and millet into flour. I decided to bring wheat back in the form of sourdough hoping that the fermentation would make it okay to eat by breaking down the proteins into amino acids and thus easier to digest. Some aches and pains have returned. So modern wheat has to be a no even if I grind it myself. So now I bought some organic spelt. It arrived yesterday. I’ve used it before and love it in pancakes and waffles. I’ve seen some yeast bread recipes using it that are not including any modern wheat. I hope it’s good. I’ve perfected gluten free bread and it’s okay, but I’m hoping the spelt will be doable. By the way, I haven’t noticed if you have mentioned teff. It’s a grain used a lot in Africa. America’s Test Kitchen has great gluten free recipes. Have a great evening.
Thanks for sharing! I do love the King James. And I find these things so interesting. I need to do a video on teff soon...
Well explained tanq madam
Welcome 😊
I started making my own egg noodles using just Spelt and water - no egg needed.
Hey my friend I made My first yeast rolls half hard white wheat and half unbleached all purpose flour
Great start! Next you can try my recipe to go 100% whole grain: th-cam.com/video/T19znP00538/w-d-xo.html
Where do you normally purchase your Spelt
grainsandgrit.com/phg
I'm willing to believe that "fitches" are "spelt." I don't plan to google "Are fitches spelt?" So thanks for not making a big deal about it! 🙂
I am not gluten intolerant I have an actual allergy to Modern wheat. I can eat any ancient grain I can even tolerate Heritage grains those from the 30s through the 60s. But I put a modern wheat in my mouth and bite it I was have an antihistamine reaction and start choking because of the wheat itself. I buy only organic so there's no pesticides. There's 47 chromosomes in modern week There's 23 and Heritage Grain and 12 to 18 in Ancient Grains
So, you've had an allergic reaction to fresh, home-milled, whole-grain wheat?
I’m more gluten intolerant, not allergic. But I don’t do well with modern wheat even if it’s organic and I mill it myself. When I went gluten free it was part of my new approach to health using functional medicine. It was absolutely the right move for me. Part of the problem with grains is that they are high carb. As I age, I need to reduce the carbs I eat to keep me from developing insulin resistance or diabetes. So bread itself needs to be reduced. But sometimes I just want a sandwich or piece of toast. But, if I’m honest with myself, avoiding grains altogether makes me feel the best. So if I’m going to bring them into my life, they need to be ancient grains. Dr William Davis wrote a book called Wheat Belly. Some have criticized it, but I find he makes sense. Doesn’t mean I want to follow it though🤣. Anyway, he explains where the big changes in modern wheat took place in the sixties and beyond. These changes were before GMO was a thing. So even if these modern grains are grown organically, they can be very reactionary to many individuals as yourself.
I would get choked up also from modern wheat but am trying the Einkorn wheat and just made a loaf yesterday and it doesn’t seem to cause a reaction. I try to eat gluten free but have been eating a little bit of wheat products and my body seems to be OK.
I was reading an article recently about some scientists in USA who have been looking into some of the previously unknown health benefits of spelt flour. I was interested to learn that it has been highly effective in treating people with dyslexia.
Oh wow, a grain helps with dyslexia??
@@GrainsandGrit Spelt ... misspelt... etc
getting hard white and hard red in the uk is inpossebly
Guardian Grains spelt is out of stock. How about that.
Thanks to Felicias video!!! I will be cleaning and dehulling next week…ND weather permitting😬 hoping to be back instock and shipping before end of march😀
Stand by small farmers and distributors. They might occasionally have hiccups, but they genuinely care about their product and their customers. And I'm glad to hear my plug brought so much business in they sold out!! Try back soon, you won't regret it!
@@GrainsandGrit thanks Guardian for the ETA. I’ll definitely be checking again. Love spelt. Always will stay with the smaller business if I can.
Fitches...emmer...spelt
I am not a big fan of Spelt. I have made 100% sourdough bread and it’s dry and crumbly.
Why are you out of breath, you look young and healthy 🤷🏻♀️
We were not designed to eat grains. Causes all kind of digestive problems.
That's just simply not true.
Take a shot every time she says spelt…
Careful! :-)
Spelt Whiskey only 😊