Wholemeal Spelt & Black Treacle Yeasted Bread Masterclass


Today we are going to make a homemade spelt and black treacle yeasted bread Great thing with this one we are working with some wholemeal spelt flour And we are just going to give it a little bit of sweetness to it using a little bit of black treacle So with this recipe we are going to be using some fresh yeast Don’t get too hung up over fresh versus dried A lot of it comes down to what you have access to and tradition First time I ever made bread I used fresh yeast Dried yeast is much more concentrated so you use less of it So if you use about 25 grams of fresh it would be 7 grams of dried Fresh yeast will only keep for about 2-3 weeks when you keep it in the fridge Unlike dried weeks which will keep for 7 months much more in line with the home baker who might only bake every now and again So most recipes will always suggest that you must dissolve the yeast in some water with a spoonful of sugar That’s an absolute myth Because refined sugar is too complex for yeast to feed off It does not need it. Sugar is generally is added to the bread for flavour and for colour to help caramelise the crust So with people being quite health conscious with their sugar levels if you don’t want to add simply don’t add it In an ideal world we simply just dissolve our yeast in the liquid But if you are ever making bread and you have added in all the wet ingredients and you realise you haven’t added your yeast yet don’t worry just crumble it in it will work absolutely fine. So as always when it comes to bread making always mix your salt through your flour So we’ve got 700 grams of wholemeal spelt flour and we are adding 2 teaspoons of salt which is about 10 grams If you cook without salt your food is generally pretty bland a little bit of salt heightens the flavour in everything else same applies to bread it heightens the flavour within our flour As I say we are going to use some black treacle a generous tablespoon, if you don’t have black treacle you could quite happily use a little bit of honey or molasses It just adds a lovely bit of lovely malted sweetness to our bread which goes great with the wholemeal flour Or alternatively if you don’t want to add it depending on your own flavour profile, don’t add it at all And then we are going to add 510 millilitres of water And again you can can pour that straight in And just to show you that you don’t have to dissolve the yeast in the water we are adding 15 grams of fresh yeast and we are simply just going to crumble it straight in Once are ingredients are all in very very simply start bringing everything together This is going to be a softer, wetter, dough So if you kind of find your dough quite wet quite sticky don’t worry that’s exactly what we are looking for So once your ingredients roughly come together Simply just turn it straight out on the table Gluten is basic protein gluten forms in flour once it becomes hydrated At the moment the gluten is quite weak and you can build up the elasticity and the strength in our dough and we do so by kneading And the idea of kneading is you simply just stretch and work the dough So again you can see that the dough is a little bit wet a little bit sticky Generally everyones reaction at home is to immediately to reach for more flour The thing is if you keep adding flour the dough will quite happily soak it up and then the dough just becomes heavier and heavier and the result the heavier your bread will be So just stick with it you need to be persistent So when it comes to kneading I am simply just using the palm of my hand, a little short stretch and pinning the dough between here and here Just stretching and hooking it back The great thing about working with spelt say versus our common wheat, spelt actually requires less work to come together so you actually tend to under work it slightly Where kind of generally your kneading time is about 8-10 minutes You generally find with spelt it needs less time to come together So already you can see the dough changing It’s not going to dry out but it’s certainly going to become much more elastic much stretchier and that’s exactly what we are looking for. Now if you do have a mixer a Kitchen Aid or Kenwood feel free to use it, the dough hook is going to do exactly the same thing that your hands are doing So with this dough because it is a little bit wet and because spelt does have a tendency to kind of flow and spread a little bit out particularly as it proves and as it bakes we are going to adopt a slightly different technique with this dough. So once it’s roughly come together it’s not perfectly smooth yet But it’s kind of where we want it to be we are just going to pop it back into my bowl And we are going to leave it rest for about 20-30 minutes So then after 20-30 minutes we are simply going to take the dough drop it straight out onto the table and we are going to incorporate a stretch and a fold A bit like an enevelope Just fold it from the top into the middle fold the bottom bit over and left to right Simply pop that back into our bowl and again let it prove again for for about 30 minutes So just for those of you who might not be familiar with spelt you’ve heard the name or you might have tasted it or you might have tried it Spelt is wheat It’s packed full of gluten, you get a lot of misconceptions that it is gluten free and it’s not wheat if people have wheat intolerances they can have spelt yeah which is often the case they can but it is wheat, it’s a much more primitive grain it’s one of the ancient grains. You generally find people who do tend to struggle with a little bit of wheat and gluten particularly with the over processed flours you find spelt much easier to digest The chemical structures is a little bit simpler but you’re going to find that your going to treat it the exact same way as you would your regular strong flour or your wholemeal flour It works absolutely great It’s really packed full of flavour so really lovely flour to work with Our dough has been resting for the last 30 minutes So we didn’t work it a huge amount to begin with The idea is we are working with a softer dough so we want to stretch it out and by letting it rest allows the gluten to relax your dough then is much more elastic, all we are simply doing is folding it straight over top to bottom, left to right And simple going straight back into your bowl again And now your going to let it prove for about an hour At which time we are looking at we feel our dough you can see it it’s lovely and lively nice little strength to it So it’s perfectly ready to be knocked back Because as the dough is proving the internal temperatures is much higher than the external temperatures so by knocking it back we simply knock the air from it we equalise the temperature so we stop the cycle and we start a new one Because as much as we say the longer we prove bread the better you can over prove it. So we are knocking it back, again all you are doing is trying to flatten the air from it Bring in all the little edges bring it back together So once our dough has been knocked back it’s ready to be portioned and to be shaped So this amount of dough is going to give you 2 loaves so your looking at around 600-650 grams each, so if you are not used to portioning dough feel free to use a weighing scales for a little bit more accuracy. And you know exactly how much each dough is going to weigh We are going to do one straight in a tin and then we are going pop one into our little proving baskets Just with the tin I’ve just brushed it with a little bit of melted butter and then I am simply going to dust it with some flour which is just to stop the dough from sticking Feel free to line it with a little bit of parchment paper depending on what condition your tin is in, this old tin has been around for awhile, a bit like myself and still works great We’ve got our little proving baskets and then just to stop the dough from sticking we are just dusting with a little bit of flour so now we need to shape one loaf round, simply just turn this straight over get all your little edges each one overlapping the last round and round you go, you can see it’s starting to curve around Again I am not using too much flour because the idea is I need the dough to grip the table If you find your dough a little bit soft a little bit sticky feel free to use just a little bit of flour on your hands So simply then with your fingers pointing out you drag them both towards you It will try to rise up turn it 90 degrees keep the seam to the base And repeat and each time you will feel the surface of the dough tightening The idea of having the dough nice and tight It means then it will rise with much more control. A little roll around Then flour a little basket and simply going straight in upside down A little dusting of flour on top let it prove Then for our little loaf tin same thing again everything begins from a round base and from there we can manipulate change it, shape it anyway you like So once we get to a rough round Turn over take either edge. You are not ripping it Just stretch out slowly, fold it One into the centre Pin it down a bit like an envelope fold it from the bottom in towards the centre, just seal it down. You are not digging your fingers in, just seal it down You keep continuing to roll over tucking it up back in on itself And roll it straight up And that simply goes into our tin Sealed side to the bottom A little dusting of flour on top of each And again we will leave them to prove So just depending on the conditions on how warm your dough is or how warm your kitchen is you are looking at about maybe 50 minutes to an hour If you find that your dough is a little bit colder and proving a little bit slower don’t be afraid to give it an extra 15-20 minutes So you can see that the dough is growing nicely The idea of generally all your breads is you ever want to prove them 80%, the idea is the last 20 will come in the oven it’s called the oven spring So the idea is your dough should have a nice little bounce There is no fear of it touching it and it’s going to collapse If you kind of touched and you felt that the whole thing is going to sink you have over proved it So the idea is you should kind of catch it on the rise It hits the heat and it jumps Most professional ovens are fitted with steam The idea being For the first 8-10 minutes of your bake your dough is still rising If you were to bake this in a really dry heat there is a good chance the crust will form before the dough has finished rising And what can often happen is the dough forms crust it gets trapped in and then the dough simply can’t break through or else you get this big bulge out the side so by having steam in the oven allows it to continue to rise and to open up within the oven So a great way in which to create steam at home you simply get a roasting tray pre heated Basically just been in the oven since I turned it on so it’s red hot Pop my dough in now I’ve got a boiling kettle of hot water Which is going to help that blast of steam I want in the oven And that bread is going to bake for 35 minutes So another great way in which to bake bread at home no matter how kind of crappy your oven is is to actually use like a casserole dish Just simply all it is pretty sure everyone has one kicking around at home This one is just made out of pyrex glass But you could use anything a wrought iron one It’s just something that is going to maintain the heat A little bit of dusting of flour just so it doesn’t stick to the lid. So I take the lid of the casserole dish And pop it literally on the top of our bread and turn upside down So with this one we are actually going to score it so when we are scoring we use a razor blade please remember it’s not a bread knife you need to actually make a slash It can be a little bit daunting to use a blade but just be nice and confident don’t be afraid to cut into your dough And with this case all I am doing is taking the dome or casserole dish and popping it straight on top I don’t actually have to steam my oven this time It creates its own little chamber within the dish And kid of self steams the dough So our baking time will be a little bit longer just because it takes a little bit longer to get the heat through But again 230 degrees Ok so our bread has been baking for the last 35 minutes So you can see it’s got that lovely little jump to it A lovely dome finish so before it started down here so it hits the heat and it jumps So that’s what gives it that lovely dome finish So that is our beautiful 100% wholemeal spelt and black treacle yeasted bread And then this one we are just going to give an extra 5-10 minutes just without the dish just help bake in that crust And it’s in the crust we have all that beautiful flavour And straight out You can see we have our two beautiful wholemeal spelt loaves with black treacle, light as a feather Because you get a lot of wholemeal breads that are quite dense quite heavy But that is the whole of idea of working with those lighter wetter softer doughs And despite the fact they are the exact same weight Exact same dough they look like two different breads completely So it’s just a few different ways in which we can shape it So we let these cool before we cut them

100 thoughts on “Wholemeal Spelt & Black Treacle Yeasted Bread Masterclass

  1. Would you mind makeing wholemeal spelt sourdough bread? I've tried several times and I cant get it to rise up propertly. I think it's something about my timings. Probably fermented for too long. I'd be nice if I can get a second point of view. Thanks

  2. I have to say,watching your tutorials is so relaxing and it calms my mind. so far, your tutorials are the only tutorials that can make me feel the heart and soul behind them. I almost want to become the doughs, but I will pass the cutting part😛.

  3. Any advice on how to incorporate the fridge or a reduction in yeast to help fit the timings into a busy life? From start to finish it looks like this loaf takes ~4 hours, which I rarely have available in one go.

  4. I have been looking for fully whole spelt flour usage for the longest time. Thank you. Nonetheless, I only use sourdough starter. What sort of bakers percentage would you recommend for the starter : water : spelt flour. I have use my own ratio most of the time and often find my dough very wet but I think that's the nature of spelt. Thank you

  5. You are absolutely amazing Patrick…one big question I hope you will honor me and I am pretty sure a lot of other viewers how to make a Sourdough Spelt bread or do you have for me the recipe for a bread. I already made your starter also from Spelt flour. Kind Regards from Nicky in the Netherlands

  6. Patrick, you are one of the best bread guy in the world, greetings from Canada, all the best to you from the bottom of my heart…

  7. Patrick … crumbled "fresh" yeast? The only yeasts I'm familiar with are the envelopes or jars of dried yeast from a grocery store and what I make for sourdough. Am I missing something here?? Not sure I can find spelt flour where I live (TN). Also … all I have are dutch ovens (no Pyrex), but not sure why the dutch oven wouldn't work.

  8. Spelt flour is not to be found where I live. Is there a flour that can be used as a substitute?? I see that someone here said that strong flour can be used in place of spelt, but I can't find that information. Thank you for any help or suggestions.
    UPDATE: Had to search 2 counties where I live, but finally found 2 small bags of Spelt flour. Not 'wholemeal' spelt though.

  9. When you talk about not activating the yeast with water and sugar do you mean any type (fresh and dried) or just fresh? I understand the sugar-as-food bit, but can you just put dried yeast( instant or rapid rise type) directly into the recipe without the extra step?

  10. so very, easy to follow and has helped me overcome so many errors, its been more useful than books that i've read, thank you for taking the time to share your knowledge and experience its very much appreciated.

  11. Thanks Patrick I've tried making a few different types of bread using your techniques with so far excellent results, very easy to follow, really worthwhile thanks again.

  12. Hi I followed this roughly and my sourdough is so stick I cannot need it like you are doing in this video. It literally was glued to my table top. What am I doing wrong? Thanks.

  13. Can I just ask, why you would allways mix your flour with the salt?
    It just doesn't make any sense to me. It sure won't hurt, but what is it supposed to help?
    Any salt in there, no matter if you mixed it with the flour or not will desolve into the dough and spread out like anything else absolutely even in the dough. Just like the yeast.
    I am a baker myself, I never mixed salt into the flour, I don't see any point in it. Just curious!

  14. mmmm … a little bit of salted butter to only enhance and not hide the bread and you're Bob's nephew, I guess! 😀

  15. Thank you for explaining so simply. I have made 2 sourdough breads and they are a success. Only problem now is my family expects me to bake bread more. I'm about to make my 3rd. Grazie.

  16. Two questions, is the dough supposed to stay sticky throughout the process or did I do something wrong? Also, will the proportions be the same if I use regular whole wheat flour? Spelt is a bit pricey where I live and if I make it often I might go with a less expensive flour.

  17. I love these videos they are so concise and learn a lot, the bread
    always looks fantastic!!! – Quick question how do you go about proofing
    your bread at home when the temps have dropped during winter? I find
    sometimes I am baking sourdough that isn't really quite there..

  18. You're amazing. I first saw your video on making sourdough bread and was just amazed at how easy you made it seem. The more videos I watched, the more I want to start making my own bread. You have a calming voice and I just love the way you explain the process. I love wheat bread and I can't wait to give it a try myself.

  19. Oh my god, I'm now a bread queen all thanks to you! Amazing instruction. I know so much more about the structure of the dough and what it should feel like and feel like before baking. Thank you for explaining about the sugar and the salt ingredients and what they're for – it makes the whole thing much more enjoyable to modify as you please. I've been feeding my starter religiously since my first successful sourdough round because it came out so well and made my own breads ever since; today I made a sourdough loaf and some rosemary and olive oil rolls and I'm really enjoying experimenting! Thanks for these videos, they're fantastic!!! People are right, you need a show. And a book ;P

  20. Love your bread videos! Was wondering why you didn't autolyse the flour and water first? Is there an advantage if I let the flour and water autolyse for 2 hours before adding the yeast and salt? Also, do you recommend that the fresh yeast pass the float test before using it? thank you!!

  21. could you make a tutorial on sourdough whole meal spelt bread with honey? 🙂 found it at a local backery and its super expensive so i wanted to make it on my own

  22. Thanks so much for all the great advice, my bread is amazing now, I get lots of great compliments on my loaves. Many thanks 👍

  23. Thank you so much for this tutorial ! My breads were super dense before I found this video. I love the fact that you make it seem so simple in a very humble way. I love making bread but I have never been so excited by the result. Thanks again 🙂

  24. I really have so much to say but, I want to resume all my feelings telling you that I LOVE ALL THE THINGS YOU DO. THANKS FOR SHARING YOUR KNOWLEDGE AND PASSION FOR WHAT YOU DO

  25. Love your tutorials, could watch them all day long! So simply explained yet with details! And do not get me started about the lovely accent. Best wishes!

  26. If i wanna change to sourdoughs instead of your live yeast how much would you recommend? And should I then changed the water content?? 😉 greetings from Norway

  27. Sucrose (sugar) can't be fermented directly by the yeast. The yeast produces an enzyme (invertase) to break down sucrose into glucose and fructose. The yeast enzyme, zymase, then joins the party and ferments these sugars mainly into alcohol and carbon dioxide.

  28. I just made this recipe/method with honey. I am amazed I just made bread Gordon Ramsay would eat. Thank you sir for your depth of perfect knowledge, humbly expressed and passionately developed. I just offered the lady my loaf instead of a ring and she said yes. Spelt and this Irish man become one when you copy him!

  29. Patrick… I love all your bread videos. They are truly inspiring and creative, and easy to follow your instructions! Thank you so much for everything!

  30. Hi Patrick
    great video, however whenever you add fresh yeast to your sourdough starter it's not anymore Sourdough Pizza sorry to say so.
    Sourdough is when we use ONLY starter to make dough naturel yeast (No fresh or dry yeasts added)

  31. I keep getting déjà-vus when you say "if you keep adding flour the dough will quite happily absorb it". It's virtually in every video XD

  32. But why in the world would you add "sweetness" to your bread? Bread is bread,not a cookie or a pie.Just saying…

  33. 'refined sugar too complex for yeast to feed off' that's absolutely incorrect, sorry but you really have no idea what you're talking about, bread yeast loves sugar, it will ferment sugar almost as well as wine or beer yeasts, I've made many gallons of cider with bread yeast. The fact that the sugar is refined is even better for yeast, because it's all completely fermentable. Yes, fructose and glucose (present to some amount in treacle) are even better because it doesn't have to break it down like it does sucrose, but it's still pretty happy with standard sugar. In the absence of sugar yeast will break down starch (flour) but it takes a lot more effort and the yeast has to produce different enzymes to break it down, starch is a significantly more complex molecule of no exactly defined size (it's a polymer) while sugar (sucrose) is only two subunits, essentially a dimer which just means two of the most simple sugars joined together.

  34. This recipe is my favorite. My wife got me a stand mixer last year and I make bread with it as often as I can.

  35. can I use sourdough startes instead of fresh yeast? i prefer use sourdough is much more naturel and health

  36. Can't imagine the water in the oven is compatible with the electric ovens heatbars.
    I've read it can be harmful

  37. Just baked one loaf in a loaf pan – as a test. It turned out perfectly and is so darn delicious! Will have to bake another batch tomorrow.

    Thank you so much for this recipe and I look forward to trying more of your recipes soon.

  38. Lovely bread made by a master baker. The instructions are simple and easy to follow. I've made countless loaves and they always come out perfect despite occasional missteps.

  39. Agree with the top comments. Great tutorials and great demonstrations. Visited Ireland this July, wish I could have shook this man's hand. What little I know of baking brings me loads of compliments, due to Patrick. Thanks!

  40. I have done this recipe now on and on again.. it maybe the best ever recipe for spelt ever.

    Please do share it and do it, especially for elderly people, weak people, homeless people. It give them so much for a little work. It is divine.

  41. just finished first loaf and it is amazing!!!! I used all spelt flour to feed my starter and used half spelt and half white for the loaf. I like to prove it overnight for digestability…I do notice a difference. Buffalo, NY has cold mornings now so the dough didn't rise as much as I thought it should but it didn't matter…the loaf looks great. I cooked it on a pancake griddle with the pan for water below and that is so much easier than using the heavy dutch oven I have. I am really enjoying this….THANK YOU!!!!!

  42. Hello Patrick, first thank you for the videos! You are sharing the love and passion for bread baking. I wanted to ask if i want to use my own spelt starter how much I should use in this recipe?

  43. I think your right about the sugar, But I think it`s the other way round, It`s refined to a simple carbohydrate that the yeast struggles to feed on

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