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.
Since several weeks I have two packages of Emmer and Einkorn sitting in my pantry, waiting for me to create a recipe with them. But I was always to short in time as I had to do a lot of recipe testing for the upcoming 
This is a leftover – recipe which I created while looking through my storage: I had a open bottle lingering in the kitchen after baking the 
In August we spent a weekend in the beautiful Swabia. A part of my family has its roots there and I always enjoy being there. Eating some pretzels is then a “Must” of course. When we stop at a bakerie in Schwäbisch Hall, I spotted a roll made with some Emmer and Quark (Curd). But sadly the last one was already sold when it was my turn. So I bought pretzels and Briegels instead. But the idea was fixed in my head. And soon afterwards I recipe began to form in my head.