Gout Pal Interactive

Post edited 5:43 am – February 6, 2010 by trev

This is not strictly a gout diet addition, but I find spelt much more easily digestible and been using it for years. At £3+ per 800gm loaf this was getting pricey and it had to be collected from a delivery point, dropped off from over 50 miles away!

So, I eventually commissioned my bread machine after it sat there a few years. Took retirement to get to it , I suppose.

Not that is takes a lot to do- but it's a mindset…

[I have three now, Panasonic best- but pricey. My best buy was  Morphy Richards 48285  almost new on Ebay, £4 collected!.

* Watch out for cheap models losing toxic non stick material- from bin OR paddle]

Anyway, to cut to the chase- I've found it hard to get recipes for good spelt bread that will rise with body and not take to much fiddling with  ingrediants.

This is my best result after some months:

If you can get Lidl  [Rivercote make] flour (includes Rye and sourdough yeast)- 

Get anyway,  one of the premixed normal  wheat grains- I find Sunflower mix the best @ 99p only! Lidl do others, and many marts do similar- with yeast ,salt and improver added in already.

Up to 2 tsp Oil, like Rice bran oil (no chlorestrol) spread around tin and mixing arm firstly.

Mix  base flour with equal amounts or more of a good spelt flour. I use Doves Mill Organic [UK] 200 / 200gm is a handy size [See results Pic - finished @ 660gm weight].

Water 280 ml [warmed, NOT hot-to warm bin through]

Add extra improver [Vit  'C' etc. included in this] 1 tsp, if available to flour mix.

Add extra dried yeast per amount of raw spelt used - half to 1 tsp here.

Whack it in the machine bin and set it on minimum mix and stop when second knead finished About 10 mins total.

* Stop machine cycle here- if you have baking time additional function.

Let it rise thereafter for about an hour at slightly warmed temp. till it doubles~ approx. No knockback will be avaiable here on most machines- No worries.

Kick in your extra bake if  you have one on your machine for up to one hour or remove mixing  arm and use any program, without having to worry about arm sticking in loaf or over kneading.

Watch both the rise and bake through your window to judge progress and stop earlier if too high rise  or too browned.

The machine program can be used , even on rapid with reasonable results- right through, but the beauty of breadmaking is the experimenting. Don't overdo the water amount.

These cycles can vary between 1hr 40 mins and 3 h 40min- so very variable options.

Of course at any time you can use ordinary oven bake for 40+ mins. depending on temp.

Certainly spelt needs minimal kneading, time to rise and support of a few add ins to keep texture good. My shop ones were always crumbly and kept for less than mine do. [over a week]

Cost <50p materials.[ ~$1]

These notes may seem extensive- but the ideas are all there!

If you are used to bread machines, or manual baking- you will know the routines.

Have fun! 

Great to get early response- at 5am Nate!

Hope you like it -and post results .

That loaf here was S-oooo springy!

Still on it –  Mmmm…