Homemade spelt hamburger buns Videos

• 1. Bianca's Kitchen: Making Spelt Milk | Vegan | Plant Milk | Lactose Free | HCLF | Plant-Based
• 2. ♥♥♥ Delicious Homemade SPELT whole grain bread - Fast and Easy!!! ♥♥♥
• 3. Three Seed Spelt Bread (Dinkelbrot) Recipe in The Bread Kitchen
• 4. Our Daily Bread: Easy, Delicious Spelt Bread ANYONE Can Make (1/2)
• 5. Wholemeal rolls with spelt flour
• 6. Making Spelt Sourdough Bread Part IV: Baking
• 7. Breadtopia Spelt Bread Recipe - Part 2

Bianca's Kitchen: Making Spelt Milk | Vegan | Plant Milk | Lactose Free | HCLF | Plant-Based

User Comments

Purely Plant Based commented on 21 Nov 2015

I have spelt flour in the house, but I had never seen the rolled spelt before. Looks good!

Purely Plant Based commented on 21 Nov 2015

Yes, it is/does.  : ) 

Bianca's Kitchen commented on 21 Nov 2015

+Purely Plant Based Great :-) Trying new foods is so exciting and opens new worlds!

Purely Plant Based commented on 21 Nov 2015

You sold me. I am going to look for it on my next Whole Foods Market trip.  

Bianca's Kitchen commented on 21 Nov 2015

+Purely Plant Based It's still sort of unknown in U.S., a few brands like Bob's Red Mill and Grain Place have it, and some stores with bulk food sections. You should try it, it's delicious + has a higher protein content than oats.

♥♥♥ Delicious Homemade SPELT whole grain bread - Fast and Easy!!! ♥♥♥

Three Seed Spelt Bread (Dinkelbrot) Recipe in The Bread Kitchen

User Comments

Michelle Poh commented on 14 May 2015

I loveeeee this type pf bread! However, I've never seen spelt flour in my country before.. Can I use wholemeal flour instead?:)

The Bread Kitchen commented on 14 May 2015

+Michelle Poh Use this recipe... //www.thebreadkitchen.com/recipes/simple-whole-wheat-bread-recipe/

The Bread Kitchen commented on 14 May 2015

+Michelle Poh Yes you can.

Ioannnify commented on 20 Mar 2014

Looks amazing! Thank you for sharing. I don't have a kneading basket, will it make a big difference if I place it in a regular glass bowl instead for the last rise?

The Bread Kitchen commented on 20 Mar 2014

Not at all.  Just line your glass bowl with a teatowel and flour it well.

KUNGFUFUMAN commented on 06 Feb 2014

Titli when you say leave it in a warm place what do you suggest? It's a wee bit chilli outside here and it makes it a little chilli indoors too xD 

Becki Jameson commented on 15 Nov 2015

You're welcome!

KUNGFUFUMAN commented on 14 Nov 2015

+Becki Jameson actually I still had no idea. Thanks.

Becki Jameson commented on 14 Nov 2015

+KUNGFUFUMAN since your question was asked a year ago, you surely know already, but for the newer bread bakers, find a warmer area than is most of your home, such as on top of an appliance like the refrigerator, or near a heat register. In either case, be sure your dough is properly covered by a plastic bag so it doesn't dry out. When dough dries on the surface, it can't rise properly.

Our Daily Bread: Easy, Delicious Spelt Bread ANYONE Can Make (1/2)

Wholemeal rolls with spelt flour

Making Spelt Sourdough Bread Part IV: Baking

Breadtopia Spelt Bread Recipe - Part 2

User Comments

Juliet Shen commented on 19 Jan 2011

Hi, thanks for the great video and recipe! I eat only spelt now due to a wheat allergy. I've been baking alot of no-knead style spelt bread recently. I just learned recently about the lower hydration needed with spelt, I think it should help me a lot. When I first started using spelt I got a few pancake-like loaves! Last time, I actually tried mixing, proofing and baking in a medium, high-sided pyrex dish that has a lid. But the bread stuck like hell! Would you have any suggestions?

Eric Rusch commented on 05 Apr 2009

As long as you flour the basket, the dough may stick some, but you won't actually have dough remaining directly on the basket material. So a spray of water from the faucet works very well for cleaning it out. I do this anyway, because even if it doesn't stick, you still have flour in there that needs cleaning out.

Eric Rusch commented on 17 May 2011

People like the proofing baskets for their size, and that the ridges will hold the flour that keeps the dough from sticking and also creates the circular ring pattern on the crust which give the bread a traditional artisan look.

Eric Rusch commented on 29 Jan 2010

The steam is a big part of it. There's also something about the high thermal mass of the surrounding clay and the porous nature of the material that seems to play into the overall great results.

EvelynGB commented on 06 Apr 2009

I don't really understand why the dough needs to go into the proofing basket. Can you not put into a bowl or leave it on the board?

Primitive Wisdom commented on 06 Sep 2009

Will you also make a sprouted whole grain bread sometime with no flour added to it? I would be curious to watch how you make that..

lastquest commented on 30 Oct 2009

Nice Recipes and Excellent Technique. I watched 6 of your Videos, and subscribed. I'll be back soon for more. Thank You

AbstractMan23 commented on 16 Jan 2010

great video, thanks. what is the benefit of those clay baking dishes? is it just that the sealed lid creates steam?

ritorujon commented on 24 Apr 2009

Good job! Thank you! Btw. in the past some people literally lived just on sourdough bread and water:-)

Peter Piper commented on 03 Sep 2013

Why didn't you score the top of the bread before putting it in the oven?

obesejim commented on 15 May 2009

EXCELLENT. So good and thorough. You have to be an engineer! :)

Cyanical2000 commented on 05 Apr 2009

How do you clean the proofing basket if the dough sticks? - Amy

sixofone6 commented on 04 Apr 2009

Thanks for another great video. Can't wait to try it!