So why do I bake ugly bread? Spelt and chesnut baguette


This little loaf will not win the bread beauty contest for you. It will feed you well though. Deliciously well.


Spelt is an ancient grain that traces its heritage back long before many wheat hybrids. Many of its benefits come from this fact: it offers a broader spectrum of nutrients compared to many of its more inbred cousins in the Triticum (wheat) family. Spelt features a host of different nutrients. It is an excellent source of manganese, and a good source of protein, copper, and zinc. The fiber in spelt can also help to reduce total and LDL cholesterol levels. The presence of fiber also contributes to the cholesterol-lowering potential of spelt. Fiber binds with the bile acids that are used to make cholesterol. Fiber isn’t absorbed, so when it exits the body , it takes the bile acids with it, making less available for cholesterol production. There are many reasons why spelt is easier to digest than common wheat. The gluten in spelt is water-soluble; it is degraded by heat and is easily broken down by mixing action. Wheat gluten, in contrast, does not break down in water and only relaxes when exposed to heat and seems to get stronger as it is mixed – bakers refer to it as “developing the gluten.” If you over mix spelt, it will break down. If you over mix wheat, it will get stronger. Something similar happens within the digestive system. Spelt’s relatively fragile gluten is easily broken apart during the chewing and mixing action which allows the enzymes and acid secreted during the digestive process to work on the surface of the food. During the digestive process, wheat forms a bolus which remains a ball making it harder to digest.

Chestnuts, unlike other nuts and seeds, are relatively low in calories; contain less fat but are rich in minerals, vitamins and phyto-nutrients that benefit health. Chestnuts are chiefly made of starch when compared to other seeds and nuts, which are high in calorie, protein, and fat. Their nutrition composition is almost similar to that of other staple starch foods such as sweet potato, sweet corn, potatoes, plantain, etc., Nevertheless; they are still good sources of minerals, vitamins and some good-quality protein. They are a good source of dietary fiber; provide 8.1 g (about 21% of RDI) per 100 g. Fiber diet helps lower blood cholesterol levels by limiting excess cholesterol absorption in the intestines. Chestnuts stand out from other nuts and seeds for their distinct nutrition profile. They are exceptionally rich in vitamin-C. 100 g nuts provide 43 mg of vitamin C (72 % of DRI). Vitamin C is essential for matrix formation in teeth, bones and blood vessels. Being a strong anti-oxidant, it offers protection from harmful free radicals.



200 g spelt flour, 150 g chestnut flour, 15 gr fresh yeast, 180 ml  lukewarm water, 1/3 teaspoon salt


Put the flour in a bowl. Make a small indent in the middle and put the water and yeast. Put salt in a corner (no contact with the yeast – very important). Mix all together, and work the dough for about 15 minutes. Leave the dough to rest covered, in a warm place, for 1h 30 minutes.

Knock down the dough and shape it into a round bread. Leave to rise, covered with lightly oiled cling film, for 30 minutes. Preheat the oven (210°C). Shape it into a tin or free form of personal choice. Cut a long line into the bread, glaze with a bit of water and sprinkle with white bread flour.

Put in the oven. Cook the first 10 minutes at 210°C and then 20 minutes at 180°C.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: