Tag Archives: Spelt

August 2nd, 2013

Brewer Bread with Whey

Category Bread  Tags: , , , , , ,   2 Responses

Brauerbrot mit Molke

There was no bread left in our freezer, the drawer was completly empty, all the bread was eaten! So it rtime to stock it up again! But what should I bake? Looking around in the kitchen I rembered my spent grain flour and decided to bake a brewer bread once again.

It is always amazing how dark the dough turns when I add the spent grain flour. But when you consider that it has a fibre content of 50%, it is not so suprising! To soak the spent grain flour properly, I scalded it together with oat bran and spelt flour in hot whey. The smell of this hot soaker was incredible, malty and flavoursome!

The soaker keeps the bread fresh for a long time, and makes a great, soft crumb. I like the bread very much, it has a deep malty flavour with a hint of nuts – it’s a new favourite!

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June 20th, 2013

Spelt Baguettes

Category Bread, hand kneaded, Overnight  Tags: , , , ,   34 Responses

Dinkelbaguette

For me summertime is Baguette time. Or Wurzelbrot– and Ciabatta-Time. I just love to have a light bread together with a big bowl of salat for supper on hot days.

After I baked the delicious Baguettes a la Ridha Khadher I thought about trying a similar recipe with spelt. The gentle folding of the dough is perfect for the fragile gluten network of spelt dough. And so I kneaded the dough really short and then started to fold the dough repeatedly. When the gluten network was nicely developed,I put the dough in the fridge  for a long and cold fermentation.

This long and cold rise created a deep and complex flavour which I liked even more then the Kadher-Baguettes, because the spelt flavour adds another layer of complexity to the taste. It was a baguette with a lot of character. Or as my beloved partner (who’s normal praise for homemade bread is eating it rapidly but silent) said: “It is so delicious!”

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June 16th, 2013

Pizzadough (Overnight)

Category hand kneaded, main courses, Overnight, Tartes & Quiches  Tags: , , , ,   47 Responses

Pizza(3)I know, I know … there is already more than one recipe for Pizzadough on this blog. But this dough is so simple and good, I had to post this recipe as well.

It is a “What I have in the cupboard” recipe, when I was to lazy to go to the pantry to fetch another bag of wheat flour. So I used some leftover spelt flour instead. I mixed the dough and folded it for some times, and put it then in the fridge, similar to the Wurzelbrot or the baguette recipe. Very easy!

When I came home the next evening after a long workday, I started to prepare our pizza. And when I stretched the dough to a flat square I realized what a great idea it was to add some spelt. The spelt flour made the dough very easy to handle and to strech in form, while the long and cold fermentation creates a great flavour and big air bubbles in the dough during baking.

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June 2nd, 2013

Young Boar Crust

Category Bread, hand kneaded, Overnight  Tags: , , ,   21 Responses

Frischlingskruste 1

I planed to call this bread “May crust”, hoping to lure the sun from behind the rain clouds we had all May long.  But then my boyfriends Mum came in our kitchen while the bread was cooling and exclaimed: “Your loaves look like young boars!” And from that moment on, we called them “Young Boar Crust”.

The beautiful young boar pattern is due to cutting the bread with short regular cuts, lengthwise to the loaf. I saw pictures of a similar bread on PIPs Blog and fell in love with the pattern directly. He did not specify how the cuts were applied on the bread and so I kept trying for three weeks until I finally get the hang of it! I already baked some baguette rolls with this pattern and now this Young Boar Crust.

The Bread is made with a mixture of wheat, spelt and rye. Two different preferments and a long, cold fermentation give a very complex taste to the bread. The crumb is very soft and the crust thick and crunchy. A great bread for both sweet and salty sandwiches.

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May 19th, 2013

Spelt crowns

Category hand kneaded, Overnight, Rolls  Tags: , , , , , ,   10 Responses

Dinkelkrönchen I got the Idea to bake this little Spelt crowns, when Lena asked me if she could bake the Yoghurt Honey Whole Wheat Bread as rolls instead of a loaf. Of course you can do this, was my answer and I started to think that I could bake something like that, too! But I decided to change the recipe a little bit, using spelt instead of wheat and buttermilk instead of yoghurt. To improve the dough handling, I cut down the amount of liquid a little bit and decided to let the dough rise overnight. As form for the rolls I tried something I was thinking about now for some time. I used my kitchen scissors to cut small tips on top of the roll which form a little crown during the oven spring. Just take care to keep the cuts short enough otherwise very long and hart tips will form during baking, and eating a roll with sharp edges is no fun at all. The rolls turn out very well: Soft crumb, crisp crust, a complex aroma due to long fermentation and the combination of spelt and sweet honey harmonize very well. A roll for a royal breakfast…

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May 6th, 2013

Three Grains Bread

Category Bread, hand kneaded, Overnight  Tags: , , , , , ,   20 Responses

Dreikornling

I like a hearty whole grain bread. Like this one. It is a really mild one, perfect for persons who do not like sour breads. It is a bread without sourdough but with a very long and cold fermentation, which is only shortly disturbed every now and then when the dough is stretched and  folded. Even the loaves proofs in the fridge, too.

Due to slow fermentation the bread developes a incredible taste. The sweetness of the freshly milled flour is clearly recognizable, combined with the nutty undertones of whole grains and the complex notes due to the fermentation. The long rest let the flour absorb more water then normally and so I could add more water to the dough. This makes the crumb moist.

It is a bread, which in its simple way of preparing is perfect for beginners who are still a little bit scarred of sourdough. It requires not much more then a good deal of patient, because you need two days until you can pull it out from the oven. But then your patient will be rewarded…

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April 8th, 2013

Swiss Butter Braid

Category Bread  Tags: , , , ,   43 Responses

Schweizer Butterzopf

Jutta likes braided breads very much, just like me. And when she blogged her 12-stranded Braid I knew immediately that I had to bake such a braid, too. I bake already some braids in the last years, braids made with one Strand, two, three, four, six  or even with eight strands. So it was time to increase the difficulty level!

I watched the Videos Jutta linked and realized that it was not as difficult as I feared. The braiding needs just a lot of concentration.

And so I braided bread on Sunday morning, doing three smaller braids at once. After I finished the first, braiding the remaining two was not so hard to do. Making 36 small strands for three braids was much more annoying.

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February 17th, 2013

Flake rolls

Category hand kneaded, Overnight, Rolls  Tags: , , , , , ,   4 Responses

Flockenbrötchen

At winter mornings when one look out of the window make me shiver I need something warm and filling before I go out in the dark and cold morning to catch my train. A porridge made with rolled oats is easily made and a favourite winter breakfast since my childhood. Sometimes I buy a rolled grain mix instead of rolled oats to have a variation for breakfast. This grain mix contains rolled oats, wheat, barley, rye and spelt and is very delicious.

One morning I decided that I could add some porridge into a bread dough, too. And so I made some overnight rolls with rolled grains and porridge. The roll stay nicely moist but the dough was easily to handle, too.

For baking the rolls I used the same trick as for my “normal” rolls: I placed the rolls together with a small oven proof bowl on a baking tray, filled the bowl with boiling water and covered them with a second baking tray. The steam is trapped between the baking sheets what improved the oven spring quite nicely. It is similar to baking a bread in a dutch oven. After half of the baking time I removed the cover and the bowl.

With this trick the rolls turned out great. A soft crumb with a crunchy crust, a complex flavour due to the long rise over night which underlines the nutty taste of the rolled grains.

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January 13th, 2013

Crispy Bran Rolls

Category Overnight, Rolls  Tags: , , , , ,   8 Responses

Kleie-KnusperchenWhen I tidied my storage cupboard some days ago, I found a bag with oat bran, something I bought a while ago for baking. But then it disappeared behind some flour bags and I forgot about it. Out of sight, out of mind! But after I rediscovered them I wanted to use them as soon as possible. And so I thought about a recipe for our Sunday morning rolls which includes some oat bran.

Because I love yoghurt in bread so much and also because I had some yoghurt left, I decided to put it into the dough, too.

When I formed the rolls I had a flash of creativity and decided to fold the tips of the quadrat to the middle. During the baking they partly unfold, forming a lot of crispy crust. The bran I sprinkle over the rolls enhanced their crispiness, too.

I’m quite happy with them, they are soft inside but crispy outside. Just what I like for a breakfast roll.

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September 15th, 2012

Honey Spelt Bread

Category Bread, hand kneaded, Overnight  Tags: , , , ,   38 Responses

Dinkel-Honig-Brot Some German Bloggers already baked Martins Honungssyrad råg with variations. He played with the recipe, too. For me, the recipe was not so tempting because once again I try to avoid rye to reduce my skin irritations.

But the recipe kept spining in my head. When I can not use rye, what’s about spelt, I asked myself. The combination of spelt and honey is something I like very much. And my sourdough starter was so lively after the last warm summerdays. And so I decided to bake a sourdough bread with honey and spelt.

It has nothing in common with Martins recipe anymore despite the fact that it contains sourdough and honey.

The bread dough is easy to handle, but you need a little bit of time management: The sourdough is prepared in the morning, the dough is kneed in the afternoon and the bread is formed in the evening. It proofs then overnight in the fridge and 24 hours later you pull a delicious smelling out of the oven.

The slight sweetness of honey fits perfect to the mild aroma of the spelt while the sourdough adds a subtle tartness.

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