• Reply by hickeyja on February 12, 2012 at 6:55 pm
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Start with no more than 1/3 of the flour. You might also need to add 1 Tbsp of Vital Wheat Gluten for each cup of spelt you substitute. It will take a bit of experimentation to determine if the VWG is needed.

Once you have perfected the 1/3 substitution, if the flavor does not meet your expectations, you can experiment with subbing out more of the bread flour with spelt. Let us know how it works. Jan

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• Reply by swirth on February 12, 2012 at 7:32 pm
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Here's a wildly popular bread recipe from the oldBakingCircle. I understand it is not the recipe you'll be making but wanted to show the NOTE at the bottom of the recipe as it gives some sound advice re the two kinds of spelt flour and a note on the moisture that will likely need to be increased for success with your use of spelt flour for a portion of your bread flour:
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Bookbags recipes

Outrageously Oatmeal Bread

For large loaf:

1 1/4 c. water
3 c. white bread flour
1 1/2 T. dry milk
1 1/2 t. salt
2 T. butter
2 T. honey
1/2 c. rolled oats
2 1/4 t. instant yeast

Success Hints: For added texture, add the oats after the first knead or at the beep on the fruit and nut cycle. For additional crunch, sprinkle a few oats on top of the loaf after the final rise. Instant oatmeal doesn't work, but quick-cooking oats do. This recipe can be made with the regular, rapid, or delayed time bake cycles.

(Bookbag note: If you are replacing part of the bread flour with white spelt flour, no changes need to be made. If you are replacing part of the bread flour with whole-grain spelt flour, you might add a bit of vital gluten and watch and see if you need to add more liquid since whole-grain flour (actually the bran) really soaks up liquid.)
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• Reply by Cook27 on February 12, 2012 at 10:14 pm
• 

I appreciate your help with the addition of spelt to my bread.
I will keep you posted when I have a moment to try your recipe. It sound great. Have a nice week.

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