Archive for January 4th, 2011

04
Jan
11

Spelt Bread


[Gil Marks is the author of numerous books, including his latest, the highly-acclaimed Encyclopedia of Jewish Food. CS]

Recently, I’ve been experimenting with various grains in place of common wheat in breads. I’ve made rye bread many times over the years, but always with some wheat flour in the dough. A couple of weeks ago, I baked a 100% rye bread, which turned out rather flat and very dense and with a nutty, fruity flavor. It was perfect with lox. I have some einkorn flour in the refrigerator awaiting use in the near future. Meanwhile, I’ve been enjoying spelt bread the past few weeks.

Triticum spelta L. (Photo from: plants/usda.gov)

Spelt (triticum spelta L.) – dinkel in German and Yiddish; farro grande in Italian; kusmin in Modern Hebrew — is a hexaploid species of wheat (it has 42 chromosomes), like common wheat. Spelt is a hybrid of emmer (a tetraploid wheat with 28 chromosomes) and a wild goat grass (Aegilops tauschii), possibly occurring north of the Caucasus or in Crimea. The kernels are slightly longer and more pointed than those of wheat, somewhat resembling barley in appearance. Spelt is a hulled grain (spelze in German and farro in Italian), meaning the husk remains attached to the kernel during threshing and requires much pounding and effort to extract the grain. (Common wheat and durum wheat are free-threshing grains in which the hulls easily slip off.) Spelt is also relatively low yielding. However, spelt grows well in poor soil and without the need for pesticides, since, as with most hulled grains, it naturally resists fungus and insects.

It was in Bronze and Iron Age (750-15 BCE) Europe where spelt found its greatest popularity, becoming the predominant wheat species of Germany and Switzerland. The word spelta, believed to be of Saxon origin, was first recorded in 301 CE in an edict of the Roman Emperor Diocletian, the Romans possibly introduced to the grain after expanding the empire northward. Romans, however, preferred common wheat, which they spread through their domains. Ashkenazim mistakenly confused spelt with both the Talmudic shiphon (probably einkorn) and the Biblical kussemet (probably emmer or a generic term for hulled wheat, of which emmer was then the most prominent), as one of the Five Species of grain forbidden on Passover and also requiring the removal of challah. (As a member of the wheat family, spelt is still forbidden on Passover and requires challah removal.) Rashi (Pesachim 35a) translated kusmin into Old French as espelte, which is usually translated as spelt, but may actually mean hulled wheats in general, similar to the German Spelzen and Italian farro. Spelt was not grown in biblical or Talmudic Israel or Egypt and there is no archeological evidence for this grain anywhere in the ancient Near East or Egypt.

Green Kern spelt - Photo from allergome.org

In the late medieval period, as new species of naked wheat became prevalent in central Europe, spelt consequently lost its attractiveness. Nevertheless, spelt remained the predominant grain in southern Germany until the nineteenth century. Still, it retains a degree of popularity in parts of southern Germany and southwestern Poland. Today, spelt’s primary form is husked and kiln-dried, the resulting grains called gruenkern (literally “green kernels”). Harvesting green grains, such as barley for the biblical Omer offering, is an ancient practice devised to collect a small part of a springtime crop while still immature, thereby salvaging at least that portion, in case a heavy storm would potentially damage or rot the entire yield.

Primarily produced in parts of southern Germany and southwestern Poland, gruenkern is rare in America, but found in some specialty food stores. Germans use the greenish-tan kernels in soups, stews, puddings, gruels, breads (mixed with wheat flour), and fritters. Today, many German families, instead of shalet (cholent), slow simmer gruenkernsuppe overnight to commence Sabbath lunch. The first edition of The Settlement Cook Book (1901), the author from a German-Jewish heritage, included a recipe for “Green Kern Soup,” directing “2 qts. soup stock or poultry soup, 1/8 teaspoon pepper, ¼ teaspoon celery, diced, 2 cups green kern, 1 cup Croutons, 2 cups boiling water, 1 teaspoon salt. Wash green kern in cold water, then cook in boiling salted water 2 hours or until tender, add the celery. As water evaporates add soup stock, page 66. If you are making fresh soup take the “top soup” and keep adding it strained to the green kern, until the desired consistency. Season to taste. Serve hot with Croutons, page 81. If you prefer, dry the green kern on back of stove, grind fine and cook until tender in the soup. Just before serving pour on one or two egg yolks well beaten and serve hot with Croutons.”

Spelt is also used in central Europe to make ale, noodles, pancakes, and bread. Spelt contains a lower amount of omega gliadins (proteins) that engender gluten than common wheat and, therefore, can sometimes be tolerated by those with wheat allergies to common wheat, which has been bred to contain a massive amount of gluten. For some, but not all of those who face problems with common wheat (not those with celiac disease), spelt is fine. Otherwise, the fat and amino acid content of common wheat and spelt are similar.

As to my spelt bread, the results were very good. Spelt bread is a bit more crumbly and not quite as high rising as common wheat loaves as well as a light brown hue. But it is still rather fluffy inside, has a crusty exterior, and with a somewhat nutty taste. In many ways, spelt flour can be used similarly to common wheat. However, spelt dough, since its gluten is more fragile and soluble, requires less kneading than common wheat, only 4 to 5 minutes by hand (wheat bread is typically 10 minutes of kneading). Also use less water than in wheat dough (which will weaken the gluten), meaning a firmer dough. However, the dough should not be too dry, or the bread will turn out too dense. I understand that bread machines, which I won’t use anyway, overstress the gluten and produce inferior spelt loaves.

In case you feel like experimenting, here’s my recipe for spelt bread (Dinkelbrot):

Spelt bread (dinkelbrot) - Detail from photo by: thefreshloaf.com

Spelt Bread

(1 medium loaf about 24 ounces)

Ingredients

  • 2 teaspoons active-dry yeast
  • 1 cup warm water (105 to 115 degrees (40 to 46 C) for dry yeast
  • 1½ tablespoons honey
  • 1½ tablespoons vegetable or olive oil
  • 1 teaspoon salt
  • About 3¼ cups spelt flour (13 ounces/365 grams)

Directions

  1. To make the dough: Dissolve the yeast in ¼ cup water. Stir in 1 teaspoon honey and let stand until foamy, 5 to 10 minutes. Add the remaining water, oil, salt, and 2 cups flour. Gradually add enough remaining flour until the mixture holds together.
  2. On a lightly floured surface, knead the dough until smooth and elastic, 4 to 5 minutes. (Less than wheat flour.) Place in a greased bowl, turning to coat. Cover loosely with plastic wrap or a towel and let rise until doubled in bulk, about 2 hours.
  3. Punch down the dough, knead briefly, divide in half, and form into a ball. Place, seam side down, on a parchment paper-lined or greased large baking sheet or in a greased 8-inch round baking pan. Cover loosely with plastic wrap or a damp cloth and let rise until nearly doubled in bulk, about 1 hour.
  4. Position a rack in the center of the oven. Preheat the oven to 350 degrees (175 C).
  5. With a sharp knife, slit an X in the top. Bake until the bread is golden brown and hollow-sounding when tapped on the bottom, 30 to 40 minutes. Let cool on a rack.

Enjoy!

Gil Marks




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