However, on Sunday I made my first loaf of spelt bread. Everything I had read said that if you want good bread you must use hard wheat. There just isn’t enough gluten in other grains to get a nice loaf of bread. After making spelt bread though, I have changed my mind. I liked the spelt bread just as well if not better than the wheat bread.

The ratio of spelt to water has to change from wheat to water as the wheat seems to absorb more water, but once you get it figured out the spelt bread is quite good. I think I’ll likely switch to making spelt bread on a regular basis. Yes, it costs a little more, but I think it is probably a healthier grain.

I recently bought some Kamut and Spelt, trying to add variety from the whole grain wheat I normally use. I’ll try the Kamut in quick breads like you suggested, but what about the Spelt, what do you use that one in the most?

Thanks,
Kelly

I do make cookies with sprouted, dried, and milled soft wheat, but I have never made bread with it.