Here is –as I promised – the first spelt recipe (of hopefully many more). It is a variation of my brioche recipe, but with more egg yolk and a little water roux to increase the amount of liquid in the dough. A sweet starter adds flavour and helps a good rise.
When kneading to full gluten development, you have to keep a close eye on the dough, as spelt tends to be easily over kneaded. Especially when you use a new batch of flour it is a good idea to do a window pane test in between to test how far the gluten is already developed. It depends on the spelt variety, but perfect gluten development can be less then 30 seconds away from overkneaded .
But if you keep this in mind, then you will have a perfect light and fluffy dinkel brioche for breakfast on sunday morning!