{"id":21176,"date":"2017-08-14T07:38:15","date_gmt":"2017-08-14T05:38:15","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21176"},"modified":"2017-08-14T07:38:15","modified_gmt":"2017-08-14T05:38:15","slug":"spelt-potato-bread","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2017\/08\/spelt-potato-bread\/","title":{"rendered":"Spelt Potato Bread"},"content":{"rendered":"

\"Dinkel-Kartoffelbrot-23\"<\/p>\n

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<\/a> it will work the other way round, too. And it did! After 24 hours the buttermilk was thick and tasted sour.<\/p>\n

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.<\/p>\n

<\/p>\n

The flour came from my \u201cLeft over box\u201d, too. There was whole grain and white spelt flour left. I used the whole spelt flour for the poolish, giving the flour enough time to soak. The white flour I put to the dough together with some potato flakes. They give flavour and due to their water binding capacity help to keep the bread fresh for a long time.<\/p>\n

The bread fermented for some hours to increase the flavour and to help to archive a open crump. And during proofing the bread need not much time and we baked it at the latest possible point before it started collapsing again. I shortend the proofing time in the recipe accordingly!<\/p>\n

After about 1 hour, when we took the breads from the woodfired oven we where all stunned by the beauty of this loaf. A huge loaf that feels so light as air with an unregular but not to open crumb \u2013 just as I love my bread. The flavour is well balanced and mild, the one third whole grain flour is not detectable but underlines the nutty aroma notes of the spelt. It is a bread that can be eaten with hearty things and sweet spreads \u2013 or just with some plain butter and a pinch of salt. And that\u2019s what we did when I came home with my spelt potato bread.<\/p>\n

Spelt Potato Bread<\/h1>\n

yields 1 big Bread (or two small ones)<\/p>\n

Poolish\"Dinkel-Kartoffelbrot<\/p>\n