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Crumbly bread  Rating:  Rating
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 Posted: Fri May 18th, 2012 01:07 pm
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urcakelady
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Joined: Tue Mar 13th, 2007
Location: Purcellville, Virginia USA
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I have been making my bread from mostly spelt these days since it does raise a persons GI levels. I mix approx 1- 1 1/2 cups of KA white flour with it just to get a good rise.

Unfortunately the bread does not stay together very well. It seems to be crumbly when you spread it with anything. I know adding milk will do that but water should not be a problem. Spelt is very high gluten levels as wheat so what am I missing.

Looking for a firmer texture like grocery store, my bread wants to fall apart when my kids eat it for sandwiches.

This is my recipe (I have a Bosch mixer)

2 cups warm water
1/4 cup olive oil
1/4 cup honey
1 tbl salt
1 egg
1 tbl yeast
1 1/2 cups King Arthur White flour
remaining spelt until dough pulls away from side of bowl

Knead on high 12 minutes.

You would think maybe the gluten just was not developed enough but 12 minutes is more then enough time especially with the larger dough hook that comes with the machine.

Any suggestions?

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