Tag Archives: wheat free

January 26th, 2019

Emmer Baguette

Emmer-Baguette-26Having a cold means for me today, that I had to stayed warmly tugged under a blanket on the sofa instead of baking bread in a wood fired oven. To avoid getting to grumpy about that fact I decided to look back on past baking adventures:

For Christmas eve I promised to bring some baguette.  And as I felt adventurous I decided to try the Emmer Baguette I was thinking about since I baked the emmer ciabatta last autumn. The white emmer flour which I used lays somewhere between Type 812 and 1050. So it has still a good portion of bran.  To enhance the gluten network I opted for enzyme active bean flour – just like I did for the spelt einkorn baguette. And it worked surprisingly well, leaving me with a dough which was easily shaped to a baguette. It hold it shape very well during proofing and had a gorgeous oven spring. The crumb was not as open as I wished for – I guess it is due to the weaker gluten network of emmer compared to wheat or spelt. But the flavour makes us forget about this very fast, as it is at the same time creamy and nutty. So they are a delicious addition to the baguette family on the blog.

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January 19th, 2019

Spelt Panettone

Dinkelpanettone7It is already middle of January, but I still have two Recipes from christmas waiting. The first one is the recipe for a spelt panettone. Baking panettone or pandoro on the 23. December is already a kind of tradtion here at “Hefe und mehr”. In the weeks before, I take intensivly care of my sweet starter to make it especially fit for the task.

As baking Panettone is already nearly a no brainer. And so I was looking for a new challange. Switching from wheat to spelt is definitly more challenging, as kneading the sensitive spelt to full gluten development needs experience. And it is a good idea to check which sort of spelt you use. Different spelt sorts behave differently as their gluten composition differs. For Example if you use Oberkulmer Rotkorn you need to shorten the kneading time compare to Franckenkorn, which I used here.  But with these in mind, baking panettone with spelt works very well. Just keep a close eye on the gluten development.

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December 24th, 2018

Christmas Bread 2018

Weihnachtsbrot-2018-23

I love to bake bread for Christmas. And nearly every Christmas I included one loaf with nuts, as nuts are an essential treat on Christmas for me. So, the 2018 Edition of Christmas Bread is made with walnuts, spelt and emmer. It has a crisp crust and soft and fluffy crumb, perfect to go along any Christmas delicious.

The preferments are inspired by a look in the fridge: a bit of left over Pâte Fermentée and a Sweet starter that needed a feeding. They add complex aroma notes to the dough which is nicely underlined by the flavour of buttermilk and nutty tone from the Spelt and Emmer.

And with this recipe, my dear reader, I start my christmas break here in the blog. For new years eve I will be back for the traditional “Best of 2018” post. I whish you merry and peaceful Christmas Days!

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November 23rd, 2018

Dinkelchen

Dinkelchen (2)[3]Most of the time I think that breads with the tag “vegan” are silly. The standard variant of bread means “flour, water and salt” and this is after all so pure and simple vegan that there should be no questions left. But with sweet breads this is a different story. I always try to avoid highly processed replacements like margarine. And so I was fascinated when I read in a description of a organic baker that he uses coconut oil for vegan baking.

Using this fat makes sense as it contains naturally a high amount of saturated fat and so is solid at room temperature. I just wondered if the the slight coconut flavour of the oil would shine trough in the baked good. And to verify this question there was just one option: Baking a bread with coconut oil.

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October 16th, 2018

Traveller’s Bread

Reise-Brot (2)[7]During the baking course last weekend one of the participants wished a recipe for a bread which can be baked without much equipment in a caravan. Choosing grains which has to be kneaded only a short time came to our mind directly. And so I suggest a bread with a mixture of emmer and spelt flour in combination with some flax seeds, sunflower seeds and walnuts for an additional flavour boost. This combination makes it although a nourishing snack for long trips. And baking the bread in a bread pan gives it the right form to fit in every bread box.

And as it is the World bread day today, I will send this little fellow on a virtual travel around the world with all the breads that Zorra will collect as each year on her blog!

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September 16th, 2018

Emmer Ciabatta

Emmer-Ciabatta-43When I was shopping flour in our local mill I discovered a white emmer flour and I couldn’t resist. It was to tempting and I had already the idea of a pure Emmer Ciabatta in my mind.

The “white flour” of the ancient grains can be varying in their “whiteness” as there is no norm to classify it. My flour turned out to be a darker shade of “white”, so I guess it will equal something between a Type 812 and a Type 1050.

Kneading dough with ancient grain flour needs more attentiveness, as their gluten networks is more fragile and easy to over-knead compared to spelt. So testing gluten development during the kneading is a must here. The window pane test will help to judge this.

The flavour of this bread is great: deep, complex and irresistible nutty but without the slight bitterness of whole grain bread. And I’m already thinking of what to bake next with the other half of the flour bag…

Emmer-Ciabatta

yields 4 Ciabatta

AutolysisEmmer-Ciabatta-23

  • 500g white Emmerflour
  • 350g Water

Dough

  • Autolysis
  • 4g Psyllium hulls
  • 50g Sourdough from the fridge (100% Hydration)
  • 25g olive oil
  • 10g Salt
  • 5g fresh yeast

2. Water addition

  • 90g Water

Mix flour and water and let it rest for 60 min at least.

Now add the remaining ingredients of the dough and knead for 5-8min at slow speed, adding the water in small increments while kneading. At the emd, the gluten network should be very well developed and the dough should be sticky.

If possible, place the dough in a square container, as this makes it later more easy to cut the dough into squares. Ferment for 3 hours, folding every 30min, then place the dough in the fridge for at least 16 hours. After that time span dough should be bubbly. If not, increase the fermentation period a bit.

Heat the oven with baking stone to 250°C

Flour the countertop and carefully turn the dough on it. Divide the dough with a dough scrapper into four pieces. Gently stretch the dough pieces to the typical ciabatta shape.

Lay on a couche (floured), cover with a second cloth and proof for 50 min.

Bake on the preheated stone for 35 min with steam.

August 25th, 2018

Spelt & Emmer Burger Buns

Dinkel-Emmer-Vollkorn-Buns-23There is one advantage of recipes which are troublesome in the development: the other good recipes you find on the way. A recipe which development was extremly troublesome is the spelt & emmer sandwich bread I needed for my “Vergessene Getreideschätze” course. It took me over a year until I got the bread just as I wanted it to be. But as I was testing different methodes and the influence of ingredients, I got a lot of good recipes during this tests: Sandwich bread with Emmer, Spelt-Sandwich bread, Spelt-Emmer-Sandwich bread und spelt brioche. And this whole grain Spelt & Emmer Burger Buns are from this series, too.

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July 8th, 2018

Spelt Potato Braid

Kartoffel-Dinkel-Zopf-23Sometime it is good to have a delicious recipe at hand, which works well for those, who are not eating milk, eggs or wheat. For me, it is important that these recipes do not taste like “replacements” but are delicious stand-alone recipes.

The Spelt Potato Braid is one of this recipes. The dough is made without milk or eggs and if you replace the egg for glacing with the optional shiny glazing mix the recipe is vegan. The potato keeps the dough moist and tender, and a good portion of almond butter supplies the dough with an extra portion of fat and adds flavour. The almond flavour can be further enhanced when some grounded tonka bean is added to the dough, too.

And so, the braid is delicious and full of flavour: a braid with tendency to be a new favourite!

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June 9th, 2018

Whole Grain Spelt Bagel

Dinkel-Vollkorn-Bagel-37Inspiration is a strange thing. In case of this whole grain bagel it came to me in form of an  advertisement “to-go products” at the side of an supermarket. “Bagels” I told my beloved one while musings “are a good idea”. Back home I stumbled across a back of whole spelt flour and the different ideas melted together to one recipe.

As I baked them not in my own kitchen, I simplified the recipe as much as possible: hand kneaded dough and a long resting period in the fridge make sure, that they can be baked with no fancy equipment or preferment at hand.A spoonful sourdough can help to further improve flavour, but it is not mandatory. As the whole grain flour needs more water then white flour, the recipe has a higher hydration then the normal bagel recipe. Together with the overnight fermentation in the fridge this ensures that the bran can soak up all water needed. This helps to keep the crumb chewy and to enhance the bagel shelf life. But anyway – after two days all of the bagels were already eaten as they tasted so good…

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May 31st, 2018

Spelt Einkorn Baguette

Dinkel-Einkorn-Baguette-23

For a family BBQ I had opted for bringing bread (anyone surprised by this?). And as I had some left over Einkorn flour from the Ein-Korn-Rolls I baked last week, my plan was made fast: Spelt Baguette with a good amount of whole Einkorn flour.

As Einkorn has the tendency to destablize the gluten network, I decided to use some enzyme active bean flour. The enzymes of this flour start oxidative processes in the dough, which leads to a better links between gluten proteins and thus to a stronger gluten network. If you need alternatives for bean flour please take a look at this post.

To watch the oven spring was mere “oven tv” for me. I sat happily before the oven and watched its oven spring. It was such a beautiful ovenspring, that it was very hard to to wait until the breads cooled before I sliced them. But then I was very happy: the crumb is for baguette with such a weak gluten network and one third whole grain flour surprisingly open. And the flavour is complex with its deep nutty undertones from the einkorn flour.

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