Baking with Spelt Flour
Spelt brings a nutty, complex character to breakfast breads and muffins that modern wheat lacks. Because it has more fragile gluten, it rewards those who stop mixing the moment the dry pockets disappear.
Watch your moisture levels
Spelt flour often requires about 10-15% less liquid than wheat flour to achieve the same batter consistency. Start with a conservative amount and add more only if the batter looks too stiff.
- muffin tin
- rubber spatula
- large mixing bowl
What goes in.
- 2 1/2 cupsspelt flour
- 1/2 cupmaple syrup
- 1/3 cupmelted butter
- 2large eggs
- 1 cupwhole milk
- 2 tspbaking powder
- 1/2 tspsalt
Respect the gluten
Spelt gluten is delicate and snaps easily. Use a rubber spatula to fold wet into dry until just combined; if you over-mix, you will end up with a crumb that is dense and heavy.
The method.
Prep the oven
Preheat to 375°F (190°C) and grease your muffin tin thoroughly.
Mix dry
Whisk flour, baking powder, and salt in a large bowl to ensure even aeration.
Combine wet
In a separate container, whisk the eggs, milk, syrup, and melted butter until fully uniform.
Fold
Pour wet into dry. Fold with a spatula until you no longer see streaks of flour. Stop immediately.
Bake
Divide into tins and bake for 20-25 minutes. They are done when a tester comes out clean and the tops spring back under light pressure.
Other turns to take.
Whole Spelt
Use 100% whole grain spelt flour for a deeper, earthier profile; keep an eye on the oven, as it browns faster than white spelt.
Spelt-Oat Blend
Replace 1/2 cup of spelt flour with rolled oats to improve the texture and add a toasted bite.
When it doesn't go to plan.
Keep spelt flour in the freezer if you don't use it often, as the natural oils can turn rancid at room temperature.
If using a scale, always weigh the flour rather than scooping, as spelt packs down tightly in measuring cups.
Let the batter rest for 10 minutes before baking to allow the bran to hydrate properly.
The ones that keep coming up.
Can I swap spelt for all-purpose flour cup-for-cup?
Usually, yes, but you will need to adjust the hydration. Reduce the liquid in your recipe by roughly two tablespoons per cup of flour.
Why did my bread turn out crumbly?
You likely over-baked it or used too little fat. Spelt needs slightly more moisture to keep the crumb tender.
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