Speltbrood

Speltbrood is bread made from spelt flour (Triticum spelta) or a mixture of spelt and wheat flours. Spelt is an ancient grain of the wheat family, cultivated in Central Europe for centuries. It is used in both artisanal and commercial baking and is valued for its distinctive nutty flavor.

Baking properties: Spelt has a gentler gluten network than common bread wheat, which can make dough softer and stickier and requires careful handling. Hydration and fermentation are important to develop volume and crumb; many bakers use longer fermentation or preferments to improve rise.

Variations and forms: Spelt bread can be 100% spelt or made with blends of spelt and wheat flour. Whole-spelt produces a darker crumb with more pronounced flavor; white spelt yields a lighter crumb. Seeds or grains are common add-ins.

Nutritional aspects: Spelt contains gluten, so it is not suitable for people with celiac disease. It typically provides more protein, fiber, and minerals than refined wheat flour. Some fermentation methods help reduce phytic acid and may aid digestibility for some eaters.

Cultural use and availability: Spelt bread is common in German-speaking countries and is increasingly found in other European bakeries and health-food shops, including the Netherlands. It is often marketed as traditional or rustic bread.

Storage: Once baked, spelt bread keeps best for 2–3 days at room temperature in a cool, dry place; refrigeration can dry the loaf. It freezes well for longer storage.