Before Easter we had some young visitors. And as I doubted that a hearty whole grain bread would be their most favourite bread I baked a soft sandwich bread instead. But – and aunts can be a little mean – I still added 30 % whole grain flour to make the bread hearty and healthy enough for me to enjoy.
This bread is another step towards the whole grain spelt and emmer sandwich bread I work on already for some month. As the combination of emmer and whole grain tends to destabilize the gluten network I added everything to strengthen it: Egg as lecithin source, rose hip powered as vitamin c source and some physillium hulls to bind more water.
And the bread turned out just like a sandwich bread should be: fluffy with shreddable crumb and a crust that was crisp fresh from the oven but turns softer while cooling. And our seven and five year old guests enjoyed the bread very much. It vanished so quickly that my love complained that he got nearly nothing of this fluffy bread. But, as the first grader happily explained, this is because the bread is perfect to be eaten with tooth gaps. And then she took the last slice…
Spelt Sandwich Bread with Emmer
- 300g whole emmer flour
- 300g Water
- 0,5g fresh yeast
- 700g spelt flour Type 630
- 400g Water
- 20g inactive Malt
- 40g Butter
- 10g rose hip powder (optional)
- 3g psyllium hulls
- 15g fresh yeast
- 50g egg
- 20g Salt
The night before mix the ingredients for poolish let rise for 16 hours .
The next morning mix all ingredients for the dough and knead 8 min at slow speed, then turn to fast speed and knead to full gluten development (about 3 min).
Let the dough rise for 2 hours.
Now divide the dough in four equal pieces. Let the dough relax for 10 min, then form to round breads. Place two breads seam side up in each baking pan (for 750g).
Proof for 1.5 hours.
Preheat the oven to 250°C and bake the breads for 10 min with steam. Then release the steam and reduce the temperature to 220°C . Bake for another 45 min.