Tag Archives: Spelt

February 3rd, 2018

Spelt Sandwich Bread (60% Whole Grain)

Category Bread Tags: Spelt, Sweet Starter, wheat free, whole grain 34 Responses

Step for Step I move nearer to my whole grain sandwich bread with a great amount of ancient grain. After the variant of with 30% whole emmer flour and white wheat flour worked so well, I tried this time a spelt sandwich bread with 60% whole grain. I decided to use a whole egg instead of egg yolk, as the egg white helps to stabilize the crumb. The rose hip powder adds vitamine C which enhances the gluten network. Instead of rose hip powder you can use acerola cherry juice as well. A well developed gluten network is one key to a fluffy bread with a good volume. Butter helps to keep the crump tender.

I am very happy with the result. The flavour is nutty and mild, the crumb as fluffy as a good sandwhich bread should be. The next step is adding Emmer to the mixture…

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January 28th, 2018

Whole Spelt Brioche

Category Rolls Tags: Butter, Egg, Orange, Spelt, Sweet starter, wheat free, whole grain 14 Responses

January was extraordinary dark this year. I miss the sun and feel that without I lack creativity. Yesterday, finally, we had a sunny day and so we spent a day outside. Coming home my mind happily mingled different ideas I had recently to bake a whole grain brioche.

As adding some rose hip powered helped me to archive a better gluten structure in this bread I decided to test its power in a whole spelt variant of brioche. With some sweet starter for flavour and some finely grated orange peel to break the slight bitterness of whole grain, I kneaded a dough containing a good amount of egg and butter. Kneading a brioche dough is always thrilling. As soon as the butter is added to the mixture, it turns in a sloppy mess. This happens with wheat brioche dough as well, so do not panic. Just keep kneading. The dough needs time until it starts to come together once again, but it will. As spelt sensitive to overkneading, it is advisable to keep an eye on gluten development . Nevertheless aim for full gluten development. Then you will be rewarded with a delightful brioche with a tender crumb. The flavour is rich and buttery, with delicious orange notes. For me, it is an enrichment of my Sunday morning breakfast, especially in combination with my favourite orange jam!

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January 20th, 2018

Three Grainy

Category Overnight, Rolls Tags: Emmer, only with yeast, overnight, Rye, Spelt, wheat free 14 Responses

I like relaxed baking on weekend mornings. And so I often knead a dough in the evening and put it in the fridge to ferment over night while I dream sweetly. The next morning all I have to do is forming rolls, letting them rise a bit and placing them in the oven.

Following this principles I created the recipe for the Three Grainy Rolls during Christmas holidays. They are easy to make and so perfect for lazy holiday mornings. The dough contains three different grains: spelt, emmer and rye. This adds a deepness to the flavour which is enhanced by the cold fermentation in the fridge. Adding a bit of sourdough is optional, the recipe works well with out but with sourdough is flavour is even more enhanced.

Due to the butter in the dough the rolls have a fluffy crump which is perfect for breakfast. I love them most with a good amount honey!

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September 17th, 2017

Autumn Bread

Category Bread Tags: Nuts, psyllium, Rye, Sourdough, Spelt, Sweet starter, Walnuss, wheat free, wood fired oven 10 Responses

After 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

Category Bread Tags: Cranberries, Einkorn, Nuts, Rübenkraut, Spelt, Walnuss, wheat free, whole grain 40 Responses

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

Category Cake & Pastry Tags: Butter, Cream, Flohsamenschale, Nuts, Spelt, Sweet starter, wheat free, wood fired oven 17 Responses

I 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

Category Bread Tags: Buttermilch, Lieblingsbrot, only with yeast, Spelt, wheat free, wood fired oven 48 Responses

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

Category Rolls Tags: only with yeast, Poolish, psyllium, Spelt, whole grain, Yoghurt 38 Responses

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)

Category regional breads, Rolls Tags: Brotzeit, only with yeast, regional, Spelt, wheat free 12 Responses

This 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

Category Bread Tags: flaxseeds, Kürbiskerne, Rye, Sesame, Sourdough, Spelt, wheat free 87 Responses

Last 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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