I was making dessert in my summer warm kitchen and when whipping cream the cream turned nearly instantly to butter. Luckily it was still unsweetened and so I took the butter clumps out to wash them and use them as delicious homemade butter. The buttermilk was at this point not fermented, so I decided to inoculate it with some creme fraice from the fridge, thinking: if you can use buttermilk to inoculated cream for creme fraiche it will work the other way round, too. And it did! After 24 hours the buttermilk was thick and tasted sour.
But what should I do with this tiny amount? Making bread with buttermilk is always great and so I decided to put it into the dough I was kneading for the bread baking in the wood fired oven in the local museum.
The flour came from my “Left over box”, too. There was whole grain and white spelt flour left. I used the whole spelt flour for the poolish, giving the flour enough time to soak. The white flour I put to the dough together with some potato flakes. They give flavour and due to their water binding capacity help to keep the bread fresh for a long time.
The bread fermented for some hours to increase the flavour and to help to archive a open crump. And during proofing the bread need not much time and we baked it at the latest possible point before it started collapsing again. I shortend the proofing time in the recipe accordingly!
After about 1 hour, when we took the breads from the woodfired oven we where all stunned by the beauty of this loaf. A huge loaf that feels so light as air with an unregular but not to open crumb – just as I love my bread. The flavour is well balanced and mild, the one third whole grain flour is not detectable but underlines the nutty aroma notes of the spelt. It is a bread that can be eaten with hearty things and sweet spreads – or just with some plain butter and a pinch of salt. And that’s what we did when I came home with my spelt potato bread.
Spelt Potato Bread
yields 1 big Bread (or two small ones)
- 300g Whole spelt flour
- 300g Water
- 1g fresh yeast
- 600g spelt flour type 630
- 100g Potato flakes (alternatively organic instant mashed potatoes)
- 150g Buttermilk
- 320g Water
- 12g fresh yeast
- 20g Salt
- 20g Malt
- 20g Butter
Mix the ingredients for the poolish and ferment for 12 hours at room temperature.
The next morning knead all ingredients at slow speed and another 3 at fast speed. The dough should be kneaded to full gluten development. Be careful, it is easy to overknead spelt dough, so keep an eye on the dough and check the gluten development with the windowpane test!
Ferment the dough for 3 hours total, folding after 45 and 90 min.
Form a round loaf and place it seam side down in the proofing basket.
Proof for 45 minute.
In the meantime heat oven and baking stone to 250°C.
Bake with steam for 70 min, reducing the heat to 180°C after 10 min. (Two small loaves need a total baking time of 50 min.)