In last night’s Rustic Artisan Bread class we made 100% Spelt Bread and 100% Wheat Bread.
Spelt is condidered an ancient grain. It has been cultivated since 5000 BC. It is a relative of wheat: however, many individuals with wheat allergies claim that spelt is easier to digest. Spelt does contain glten. Starches in spelt are more soluable than the starches in whaeat and therefore often require the use of less water.
In last night’s class we did a little bit of an experiment. We decided to have the bread according to the recipes, and then repeat the bread recipes but with gluten added to see what the result was. In the end we ended up with two Spwlt Breads – one with gluten added, one without; and two Wheat Breads – one with gluten added, one without.