I call this Bread Emmerich. The name says it all: Emmer rich. And so is the bread: 50% freshly milled whole emmer flour in combination with spelt flour makes this bread so delicious. The name “Emmerich” has a second meaning, too. It is the name of a city in north Rhine Westphalia. And I often thought that this city needs its own Emmer bread when I read its name.
After the last rye breads I needed a mild bread for my stomach and so I choose as spelt variant of the Sweet Starter as preferment. The forgotten bag with emmer I found in the storage seemed perfect for me. And the bread turned out as delicious as I hope it would. It taste especially good in combination with honey or with a mild goat cheese.
yields 3 Breads of 500g
- 150g sweet Starter (preferable as spelt variant)
- 150g spelt flour Type 630
- 75g Water
- 80g Emmer, finely milled
- 400g Water
- Sweet Starter
- Water roux
- 420g Emmer, finely milled
- 250g spelt flour Type 630
- 175g Water
- 40g Butter
- 20g Salt
- 10g fresh yeast
Mix the ingredients of the sweet starter and let it rise for 2-4 hours at 30°C until it doubles its volume.
Place all ingredients in the kitchen machine and knead 12 min at slowest speed.
Ferment for 120 min. Stretch and fold after 30 and 60 min.
Degas the dough and divide into three equal parts. Roll each piece into a long thin oval, wet the sureface and roll tightly to a log. Elongate the strand to the length of the baking pan.
Place each strand in a buttered pan (20 cm long).
Proof for 100 min.
Bake with steam at 185°C for about 55 min.