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Wholegrain spelt bread

They are available in many different variations, with many different recipes. Whole meal spelt breads baked from whole meal spelt flour, whole meal flour and flakes.

About 20 years ago it was not so easy to bake a bread made of spelt in such a way that it stays fresh for a long time. Spelt was a type of grain that many friends of the ecologically valuable diet bought in many organic shops. At that time the healthy bread made from spelt flour did not look as appetizing as it does today, and it also did not have the crumb properties that one can (rightly) expect these days. There was the theory: “Mainly healthy – even if it doesn’t look good or taste delicious, I can at least eat it”. It has been a long time since people last thought so.

Soon came the “best solution” of the baking agent industry, which was: “100% Spelt, 100% Whole meal and 100% from the bag.” Is this really a good way of baking bread? All the baker had to do was add yeast and water to the baking mixture, knead, shape and bake the dough. Done in just a few steps: the wonderfully tasting spelt bread made from full grain, which was generally well received and looked great – right? Absolutely: the result, a bread with sunflower seeds, was not at all awful. You could definitely eat it. However, it was a bit too moist, and the crumb of the bread was often considered unstable. The taste of the “bread from the bag” could also be improved. Even so, it was offered by many bakeries and bought by the customer, probably because of a lack of alternatives.

When the first of these finished blends began its triumphal march, more and more manufacturers jumped on the bandwagon and created their own products, most of which could be understood as copies. Nowadays, if you type in the names of the relevant premixes on Google, you will find a large number of bakeries that use them. Though it would be an easy task to make the blend more aromatic, with better freshness and a much more reasonable calculation. In such a context, one would also have a clearly better advertising statement. After all, isn’t it nicer for customers to buy “honestly made bread” in the bakery and enjoy the taste for many days?

The “secret” of all these described whole meal breads from ready-mixed mixtures is an increased amount of sugar (normally around 4% on GME) as well as a malty taste. A larger amount of pre-gelatinized starch, which can be added in various forms, is also important for lasting freshness. Apart from these, the “original” used to contain about 20% sunflower seeds as well.

In convenience products, the spelt content consists of flours, grist and flakes in varying proportions. Mixing ratio determines bread volume and crumb structure.

The required acid for the mix often comes from sodium diacetate or malic acid. In the clean label sector, one would of course use one’s own spelt ferment dough or a dried spelt sour dough.

In addition to this, in order to guarantee the crumb stability which convenience products unfortunately lack in, one should use psyllium seed shells or ground chia seeds. The quantity should be sufficient, but not too high.

Assuming that we would make it our task here to explain all possible details and variations on this type of whole meal spelt bread, the text would have several pages. Furthermore, clean-label.com deliberately does not have any ready-made recipes. Here, the focus is always on creating a basis that enables you to design a perfect product according to your own wishes. This is the only way to meet the requirements of the various bakeries. Spelt bread is not just spelt bread!

Therefore, we will move this extensive topic to our forum, as a pretext for discussion. There we will show how you can either create your own premix or bake a really tasty bread with already existing brew pieces and other raw materials that are already in stock.

About Markus Messemer

Seit 2007 intensiv mit dem Thema "CleanLabel" verbunden engagiert sich Markus Messemer für deklarationsfreundliche Rezepturen, Rohstoffe und Technologien.

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