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!
yields 12 Brioche
- 75g Water
- 15g Dinkelmehl Type 630
- 125g Sweet (Spelt-)Starter
- 125g Spelt flour Type 630
- 60g Water
- Water Roux
- Sweet Starter
- 300g Dinkelmehl Type 630
- 100g egg yolk
- 50g Egg
- 5g Salt
- 15g fresh yeast
- 200g cold Butter
- 50g sugar
- 1 Egg,
Mix all ingredients for the Sweet starter and let it rise for 3 hours at 30°C.
For the water roux whisk water and flour until lump free, then heat it up to 65°C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.
Knead all ingredients except sugar and butter for 5 min at slow speed. The knead2 min at fast speed. Now add sugar and butter (cut into small pieces) all at once and knead until full gluten development (about 5 min) at fast speed.
Proof for one hour, then chill the dough for another hour in the fridge.
Divide the dough into 100g pieces and preshape them into balls. Let them rest for 10 min, then roll them into a elongated shape. With the edge of the hand press down to form a big ball connected with a small dough strand with a small ball. Press the small ball into the big one and place it in the brioche form.
Proof for 90 min.
Now glaze with beaten egg and bake at 200°C for 25 min.