Most people have eaten bread, but there are many people who are unsure about the types of flours. For instance, some don't know what the best whole grain flour for baking is. Opinions may differ, but some think it's spelt. The great thing about it is the taste. And because not enough people are getting fiber in their diets it could help boost your daily fiber intake.
If you're new to baking the best piece of advice is to keep things simple. The reason why spelt is such a good choice for the first-time baker is that it has a sweet, mild flavor and is one of the most popular around. Over the years it's been used to make pie crust as well as sandwich bread.
It's a very old variety of wheat and because of that there are plenty of recipes around. The oldest accounts of its use go back as far as the Bronze Age in Europe. If you have no idea what it looks like then be on the lookout for a grain that has a reddish color. Some say it resembles a hybrid of sunflower seeds and barley.
What really makes it stand out is its mild, sweet taste, It exhibits absolutely none of the bitter taste that some whole wheat flours are often criticized for. It's not heavy either, in fact the text is quite soft and the bread is quite tender. One drawback of spelt for some is that it has gluten, so if you're after a gluten-free product you're out of luck.
It has a variety of uses and is very versatile. When mixed with all-purpose it can be used in breads and muffins, to give you some of the fiber of whole grain and some of the flavors of wheat flours, if that's what you're after. It lends itself fairly well to experimentation too. For instance, some have tried making pie crust with a hundred per cent spelt, while others mix and match the level of crackers used to make the crust.
If you're a veteran of using the product then you could graduate from making bread and turn to other things. A yeast-less pizza is something you could try at home. The dough will probably take far less time to make and cook because of the lack of yeast. You can also make dense and moist cookies, ones which differ a little from the traditional cookie because they tend to hold a puffy shape.
Bear in mind that spelt does have gluten, albeit a smaller amount than traditional flour. If you want to use yeast with them you can, just make sure at least half the dough has flours with gluten.
Although spelt is probably the best whole grain flour for baking, it really depends on what your tastes are and ultimately what you are baking. Soft flours usually have much less gluten, and things like barley, rye and oat actually have none so perhaps this should be considered if you're looking to mix whole grain with a low gluten product.
If you're new to baking the best piece of advice is to keep things simple. The reason why spelt is such a good choice for the first-time baker is that it has a sweet, mild flavor and is one of the most popular around. Over the years it's been used to make pie crust as well as sandwich bread.
It's a very old variety of wheat and because of that there are plenty of recipes around. The oldest accounts of its use go back as far as the Bronze Age in Europe. If you have no idea what it looks like then be on the lookout for a grain that has a reddish color. Some say it resembles a hybrid of sunflower seeds and barley.
What really makes it stand out is its mild, sweet taste, It exhibits absolutely none of the bitter taste that some whole wheat flours are often criticized for. It's not heavy either, in fact the text is quite soft and the bread is quite tender. One drawback of spelt for some is that it has gluten, so if you're after a gluten-free product you're out of luck.
It has a variety of uses and is very versatile. When mixed with all-purpose it can be used in breads and muffins, to give you some of the fiber of whole grain and some of the flavors of wheat flours, if that's what you're after. It lends itself fairly well to experimentation too. For instance, some have tried making pie crust with a hundred per cent spelt, while others mix and match the level of crackers used to make the crust.
If you're a veteran of using the product then you could graduate from making bread and turn to other things. A yeast-less pizza is something you could try at home. The dough will probably take far less time to make and cook because of the lack of yeast. You can also make dense and moist cookies, ones which differ a little from the traditional cookie because they tend to hold a puffy shape.
Bear in mind that spelt does have gluten, albeit a smaller amount than traditional flour. If you want to use yeast with them you can, just make sure at least half the dough has flours with gluten.
Although spelt is probably the best whole grain flour for baking, it really depends on what your tastes are and ultimately what you are baking. Soft flours usually have much less gluten, and things like barley, rye and oat actually have none so perhaps this should be considered if you're looking to mix whole grain with a low gluten product.
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