![\"Dinkel](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2011\/02\/Dinkel-Buchweizen-Brot.jpg\" "\\"Dinkel")
This bread has a\u00a0 \u201cblack spirit\u201d. Black beer, dark molasse and \u201cblack wheat\u201d (aka Buckwheat) create a nearly black crust and a deep brown crumb. The crumb looks much darker then you would guess from the amount of about 50% whole grain.<\/p>\n
The recipe is a kind of using up leftovers. Breadcrumbs made of dried stale bread slices, some dark beer leftover from weekeend cooking and some leftover buckwheat flour which I broughed home from the summer holidays in the L\u00fcneburge Heath<\/a> (where buckwheat is still grown).<\/p>\n Buckwheat is an old crop, that grows well on low-fertility soil, thats why its often found to be grown in regions like heath. From the botanical view it is no grain but the fruit of a plant from the \u201cknotweed family\u201d (Polygonaceae). The flour contains no gluten so it should added in a low amount to bread doughs.<\/p>\n Sourdough:<\/p>\n Teig<\/p>\n Mix water, flour and starter for the sourdough and ferment it overnight (12 to 16 hours).<\/p>\n The next morning: Mix all ingredients for the dough, let it rest for 30 min, then fold it from the outside of bowl into the middle for three or four times. Let rest for 30 min again, then fold the dough and repeat the resting and folding steps one time more. Ferment the dough for 1 hours.<\/p>\n Shape the dough into two oval loaves and proof for 1 hour.<\/p>\n Slash the loaves directly before baking.<\/p>\n Bake for 35 min at 250\u00b0C with steam on a hot stone.<\/p>\nSpelt Buckwheat Bread<\/u><\/h2>\n
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