{"id":21328,"date":"2017-12-16T20:06:51","date_gmt":"2017-12-16T19:06:51","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21328"},"modified":"2018-05-22T22:19:38","modified_gmt":"2018-05-22T20:19:38","slug":"sandwich-bread-with-emmer","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2017\/12\/sandwich-bread-with-emmer\/","title":{"rendered":"Sandwich Bread with Emmer"},"content":{"rendered":"

\"Sandwichbrot-mit-Emmer-13\"<\/a>I struggeled a lot with Emmer or Einkorn Whole Grain Sandwich breads this year. The problem was always the\u00a0 weak gluten network of the ancient grain in combination with the bran in the whole grain bread which destabilized the gluten network even more. And so the crumb never satisfied my high standards.<\/p>\n

Adding Spelt flour to the mixture did not do the trick and so I still try to create the perfect recipe. And will continue in the next year. To relax meanwhile I decided to bake a sandwich with white wheat flour and 30 % whole emmer flour.<\/p>\n

<\/p>\n

Test wise I decided to use every trick I know for a bread with tender crumb and stable crust: rose hip powder adds vitamin c which helps to strengthen the gluten network. Some egg yolk adds lecithin and helps \u2013 together with the butter \u2013 to create a fluffy crumb. Enzyme active malt break down some of the starch so the yeast get more sugar for a better fermentation. As well, the Enzyme activity provides tenderness to the crumb and helps to enhance the crispiness of the crust, too. The roasted malt I added only because I like its flavour.<\/p>\n

\"Sandwichbrot-mit-Emmer-27\"<\/a>The result is even better then I hoped for. The bread rise very high, the crumb can be tore into long, tender strands, but is very stable at the same time. The crust ist crispy and sang while cooling down \u2013 always a good sign. And the flavour of the bread fulfil my hopes, too: mild but nutty due to the emmer with a subtle hint of sweetness due to the roasted malt.<\/p>\n

And now, as this combination works well, I will try the recipe with white spelt flour in the next step. And then I will increase the amount of whole grain. I have new hopes for my emmer whole grain sandwich recipe\u2026<\/p>\n

Sandwich Bread with Emmer<\/u><\/h1>\n

\"Sandwichbrot-mit-Emmer-411\"<\/a>Emmer-Poolish<\/p>\n