Spelt loaf in a bread machine

grarea

grarea

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I don't suppose anyone does this do they?
I have spent some time trying to work this out and, well, everything else I have wondered about, someone on here has known.

I want to buy a machine that allows me to do this, but am struggling.
I think that it has something to do with only needing (kneading :) ) two rises instead of three.

Wheat doesn't do me any good.
I quite fancy a bit of bread every now and again.
I wonder if perhaps I might need one that you can program yourself.

Rant to follow (irrelevant to the thread feel free to ignore):
It appears that a panasonic one does.
Anyway, there appears to be some doubt as to what the different models do.
So, Argos is just down the road.
I look on web site and they show four different model numbers:
SD7B2512, SDZB2502, SDZB2512B, SDZB2502B
I go down there and see if they will get one out, but it is online only.
etc etc etc etc etc ad nauseum.
Anyway, I think it has something to do with a yeast dispenser.
So, I try and work out what the difference is between the models and if it is nothing, it won't matter.
So, i go to the panasonic web site. Their specs only come up on one model,
so you can't compare. So I ring them up.
"The 2512 has more functions and that is it." - BRILLIANT.
"They both do spelt loaf programs" - BRILLIANT

"So," I double check, "is the spelt loaf recipe 100% spelt flour?"
"no, it has to be 50% wheat flour"
"ah, can I make 100% spelt loaf?"
"no"

No wonder I was confused. They state spelt loaves, but they don't do spelt loaves.
Well, that was a waste of about four hours.
 
See my signature, use spelt flour in the method instead of bread flour.

It's going to be as dense as a brick though so personally I'd use 40/60 spelt to bf.
 
I can't eat wheat flour.
(not worked out exactly what it is yet I think it is something in the flour, not sure.)

Anyway, I am fine with spelt flour.
I have made it in the oven and it is pretty nice.
It just takes ages and I don't have the time right now.

I have seen a number of people saying online that they can make 100% spelt loaves in a machine fine.
What it comes down to is the programme and/ or the machine.

I think that if you prove it too long or too often, it grows quicker than wheat and then collapses.
So it needs two rises instead of three. (I think)
So, I think it is all down to luck when you look online. Some people can, some can't.
Does a certain setting on a machine happen to do it right?

So i think it is all down to getting the right machine.
 
Yes, they are my next moves.
I thought it would be less complicated.
I thought I would buy a bread machine and make bread.
The manufacturer states spelt loaf programmes.

I just thought i would ask on here in case someone already does it and then I would just buy the same machine.
Right, off to try and find a bread forum to join.
 
I make my own bread but without a bread machine. Always found spelt to be quite dense and dry. I haven't tried making a pure spelt loaf. Guinness and apple is a very nice combo. Guinness replacing the rising agent (soda bread especially).

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That's why I suggested a mix of flours, issues with modern bread aren't always due to the gluten content but the shear amount of yeast used to get a rise in the shortest amount of time possible. Using a sourdough starter will make the loaf more digestible or use the method outlined in my signature where a tiny amount of yeast is used but with a long proving time.
 
I don't know about Hovis specifically but I remember the industrial baking process sometimes utilises a particular amino acid that acts as dough conditioner which can be derived from human hair as well as chicken and duck feathers.
 
Boy they muck about with stuff don't they?

I have had a bit of a play and yes, it looks like it is too tricky for the machines to do.
Well, that isn't really what I mean, they are only programmed for wheat loaf mixes.
It seems that people who managed it posted quite a few years ago.
So it is all down to the programme. Main problem is that it rises quicker and gets left too long and so collapses again.
I think if i could find a programmable machine it is a goer, but I am not that bothered, I have plenty other things to do right now. I thought it would be easy.

Yes, 100% spelt is a bit heavy and dryer but it is better than no bread.
Never mind, was just an idea. I shall carry on with no bread for now.
(No bad thing)

Isn't there a thickener that they use that originated in human faeces?
I think that it was on the 'food unwrapped' programme if i remember correctly.
How do they find this stuff?

You know how meat boils in the frying pan these days because they force water in it to increase the weight?
Someone I know is allergic to pork. Creates quite a reaction apparently.
Anyway, they buy whole chickens for obvious reasons.
Got one from the supermarket and they were ill as you like.
After some questions, it turns out that they inject pork fat into some chickens to raise the weight as well.

Hard to know what you are getting isn't it?
 
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