Tag Archives: Spelt

September 17th, 2017

Autumn Bread

Helles-Herbstbrot-13After a mainly cold and rainy summer, the weather turned for some days just when school started. But this was just the last glimpse of summer we got. With the beginning of September it changed again and since then we have typical autumn weather – cold, sometimes rain, sometimes sun. When I drive to work I can see the valley filled with mist– it looks like little clouds snuggling into their beds before sun is waking them for the day. For me autumn is always the season to bake nut breads. And so I bake not only the dark spelt, nut & fruit in the wood fired oven last week, but as well a light spelt bread with hazelnuts and walnuts.

A deep flavour is archived by the combination of a spelt sourdough, a rye sourdough and a sweet starter.  And due to the three lively sourdough adding yeast is theoretically not necessary. But as the community oven is not waiting for anyone  I used a tiny bit of commercial yeast to keep fermentation well controlled and well fitted in the time schedule. And so et the end everything worked as planned: The oven spring was strong,  the crust turned out crunchy and the crumb was fluffy. A perfect day for calm autumn days.

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September 10th, 2017

Spelt, Nut & Fruit

Dinkel-Nuss & Frucht[3]As soon as the temperature drops I start longing for hearty whole grain breads. Blackbread would satisfy all my cravings but I have troubles with the amount of rye. It can cause me stomach ache and so I thought about another alternative. For the monthly bread baking day in the wood fired oven I came up with two nutty spelt breads. One was made with white flour (Recipe will follow), the other is made with cracked spelt and mixture of walnuts, hazelnuts and cranberries. As the cracked spelt is  soaked overnight, it helps to keep the bread perfectly moist. For the right flavour I used molasses and some spelt sourdough which balanced each other perfectly.  Kneading is done in intervals to protect the fragile gluten of spelt and einkorn. This works like a charm and at the end I had a soft but good to handle dough. Continue reading

August 23rd, 2017

Spelt Goldknödel

Dinkel-Goldkndel3I posted our family favourite cake already some years ago here in the blog.  When we have to choose between torte and goldknödel on a birthday celebration, all of us will take a piece of the goldknödel. It is THIS kind of favourite of extended family!

The cake stems from the Transylvanian and Hungarian part of family heritage and is all by it self a rather simple pastry. It is made from a sweet   yeast dough which is formed into small balls and coated with warm butter and a mixture of grounded nuts and sugar. While baking in a kugelhopf pan the sugar caramelize and adds another delicious flavour to the aroma of nuts and butter.

A Kugelhopf pan is mandatory for this cake. Wen the Teflon coat of my – rather cheep – pan started to fall apart after ten years of using I decided that I need something longer lasting. And so I bought an ancient brass kugelhopf pan. It has very good baking qualities, is rather everlasting and looks beautiful on my kitchen wall when not in use.

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August 14th, 2017

Spelt Potato Bread

Dinkel-Kartoffelbrot-23

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.

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June 8th, 2017

Spelt Squares

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At the moment my heart belongs once again the wide variety of rolls. Especially the square once which are just cut from a high-hydration dough are favourites. And so it would be sad if this recipe would get lost in the whirlwind of inspirations in the last weeks. I baked this spelt squares already some weeks ago, their were part of our easter brunch as I felt that we would need some whole grainy beside pretzel rolls, cheese rolls, bakers rolls and my beloved Kieler Semmeln. And so I took the same matrix that worked so well for the Luftikus and this whole grain rolls: A long rise and a high hydration.

This time I used the combination of poolish, yoghurt and a long rise to give a complex flavour to the rolls, while the physiilum seed hulls helps to make the highly hydrated dough easy to handle. The Oat bran in which the crust is covered adds a crunchy effect to the crust and helps to achieve a fairly crispy crust which is not so easy for psyllium grain rolls.

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May 6th, 2017

Göppinger Briegel (Brotzeit Recipe)

Briegel-2_thumbThis was a great weekend in Berlin! The smell of bread was everywhere and I had the change to try so many different specialities. Not only on the Brotzeit Market, but on the evening before as well when all of the participants came together to chat and eat. A lot of the Bakers brought their favourite bread and I spent that evening of sampling nearly 20 Breads. My personal favourites were: a bread with sprouted spelt, a loaf with sprouted sun flower seeds and a ciabatta like bread with hot pepper and olives. But there was a delicious walnut, a bread flavoured with nettles, and different great rye breads as well. The different breads and the interesting conversations about bread, grain and bees at this evening will be inspiring my baking in the next time for sure!

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January 29th, 2017

Moist Spelt

Saftiges DinkelkernLast November a reader asked for a recipe of a moist spelt bread with high whole grain portion and different seeds. I had an idea for the bread very quickly: With a whole rye sourdough, many pumpkin seeds, some flax seeds and sesame and a good portion whole spelt flour – partly in a water roux for more moisture. But then the pysllium husk discovery happend and I changed my plan fastly. Instead of a water roux I decided to use the pysllium hulls to increase water binding. And I added some butter which makes the crumb nicely soft and helps to keep it fresh.

The result is a moist and aromatic bread. The crumb is full of pumpkin seeds and a thick crunchy crust. A bread with potential for a a favourite!

 

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November 27th, 2016

Marzipan Almond Stollen

Dinkel-ChriststollenSpelt is a favourite and so I was regulary asked if my Stollen can be baked with spelt flour, too. I answered “theoretically yes” and decided to bake a Stollen with spelt flour instead of wheat, too. I like to have a practical background for those answers.

The dough contains only minimal changes to the regular recipe: I used a mixture of sultanas and currants instead of raisins and I reduced the amount of yeast, too. And I replaced the wheat flour with spelt flour, of course.

After three long weeks of resting time we cut the spelt stollen for the first Advent. And it was as moist and mellow as a good stollen has to be. Maybe it is a bit more mellow then the normal recipe, but that was the only difference I recognize. The different spices are stronger then the slight spelt flavour and I doubt that I could tell the spelt and wheat stollen apart when blind testing. And so I can tell now with own experience: Yes, you can bake a spelt stollen!

 

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November 22nd, 2016

Emmerich

Emmerich (2)

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.

 

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September 10th, 2016

Regensburger Kipferl

Regensburgerkipferl (2)Finally I can post the first recipe in the upcoming post series of “regional breads” and can tell you how I came to this idea.

It all started with an email from the  Magazine “Ö”, asking if I could develop some recipes form different German regions for their September issue. Of course I could and shortly after I was whirlwinding in the kitchen, baking Eastfrisian Blackbread, Schrippen from Berlin, Cologne Röggelchen, Göppinger Briegel, Swabian Spelt bread and Bavarian Farmers Bread. At the end of the week the bread was stacking in my kitchen and some colleagues and family members would find anonymous gifts of bread or rolls 🙂 I sent the recipe together with some Gerstl to the photographer who bake the bread, too and took the pictures.

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