Comments on: Walnut Tomato Spelt Bread

By: Anni

Anni — Fri, 27 Mar 2009 14:08:49 +0000

Hi Nita, I don’t see why going all spelt wouldn’t work – especially if you use light spelt flour! You might have to add a bit more flour than indicated though, since spelt absorbs less water. About the fresh versus dry yeast issue – I’m definitely not an expert, but I think I’d use about 25 to 30 grams of fresh yeast in this recipe. I hope this helps!

By: Nita Parmar

Nita Parmar — Fri, 27 Mar 2009 13:36:22 +0000

I do not eat wheat (or dairy)- would the recipe work if I used 9dl of spelt and no wheat? I also prefer to use fresh yeast as I think the texture is different and the bread comes out softer. Please advise on how much fresh yeast I would need for this recipe?
Thank you!

By: Emmie

Emmie — Wed, 27 Feb 2008 08:11:36 +0000

I love sundried tomatoes in bread, it’s great with soup, or just for sandwiches. Sounds very good, and I like the pictures.

By: Anni

Anni — Mon, 25 Feb 2008 15:25:31 +0000

Yes, since the recipe is pretty much the same as the Olive Tomato Bread, which only uses wheat flour, I believe that wheat flour would work very well. On the other hand, there’s only 2 dl (less than one cup) spelt flour in the dough, and it didn’t seem to affect the rising process or the texture much at all, if that’s what you’re nervous about!

-Anni.

By: Liz²

Liz² — Mon, 25 Feb 2008 15:07:13 +0000

pretty! I’m nervous about bread-baking with spelt, though… do you think regular would work okay?