I planned to bake this Bread at the last weekend. But my sourdough was not willing to work anymore so I needed another plan. I used a part of the dough I mixed the evening before for breakfast rolls and which I allowed to rise overnight in the kitchen. A dough that is allowed to rise slowly is a good preferment. Mixed with home milled Spelt flour and Wheat flour I created a delicous whole grain bread.
After I mixed the dough I placed it in the fridge to rise slowly while I spent a part of my Sunday in the lab. When I came home five hours later, the dough had doubled its volume, so I formed two loaves and placed them seam side down in two bread forms. After proofing and turning the loaves over on the oven peel the seam side is now on top of the loaves. The crust will crack along the seam unevenly in the oven which creates a rustic looking loaf.
I sent this bread to Yeastspotting, Susans weekly showcase of yeast baked bread.
Spelt & Wheat Bread
- 250g flour Type 550
- 175g water
- 1g fresh yeast
- 5g Salt
- all of the preferment
- 400g Spelt,freshly milled
- 350g Wheat, freshly milled
- 700g Water
- 150g dried breadcrumbs
- 100g flour Type 550
- 10g malt
- 10g fresh yeast
- 20g Salt
Preferment: Dissolve yeast in water and mix with flour and salt. Ferment overnight at room temperature.
Dough: At the next morning knead all ingredients 5 min at slow speed and another 3 min at fast speed. Ferment in the fridge at 8°C for 5 hours.
Half the dough and form to two loaves. Place seam side down in a well floured bread form and proof for one hour. In the meantime heat the baking stone at 250°C.
Bake at 250°C for 45 min with steam.