Breads with spelt are still highly requested. There was for example the question if the Country Loaf could maybe be baked without wheat and with only whole grain flour. I thought a little bit and changed some details and sent my first draft to the reader. It took some time until I could test the recipe in practice. Here I had to realize that the hot soaker would be better with more water, and so I changed the recipe accordingly. But the rest of the recipe worked as planned.
And the bread is very delicious. Because it is whole grain the oven spring is a bit weaker, and the crumb is denser, but due to the soaker it stays fresh the whole week! The Pâte fermentée makes the flavour mild but complex and the long cold proof in the fridge even improves the aroma. It is really could when there are recipe questions to recipe question :-D!
And if anyone wonder about the light spot on the crumb the picture below: I overdid it a little bit with the flour, so it stained the crumb while cutting. And I did not realize it until I checked the pictures. But that is just an optical problem 😉
Whole Grain Country Loaf
yields 2 breads
- 250g Whole spelt flour
- 175g Water
- 5g Salt
- 2g fresh yeast
- 300g boiling water
- 150g Whole spelt flour
- Pâte fermentée
- 400g Whole spelt flour
- 200g Whole rye flour
- 300g Water
- 15g Salt
- 6g fresh yeast
Mix all ingredients for the Pâte fermentée and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12-48 hours.
For the hot soaker mix flour and boiling water and let it cool for 30 min.
Now mix all ingredients for the dough, and knead it 10 min on slow speed.
Let the dough rise to 1.5 hours
Shape the dough into two oval loaves and proof for overnight in the fridge.
The next morning preheat the baking stone in the oven to 250°C.
Slash the loaves directly before baking with curved slashes.
Bake for 10 min at 250°C with steam , then turn reduce the temperature to 200°C and bake another 40 min. For a extra crisp crust turn on convection mode during the last 10 min.