ye olde bread blogge

In Germany spelt has been given a bad reputation as “health grain” eaten by a group of people with long hair wearing Birkenstocks and hugging trees (where do these people live? I want to join in the fun). But spelt was the ancient predecessor to wheat. I find that it has a milder and nuttier taste than wheat and a dry finish when baked into bread. But help is here. A sticky dough, enriched with a little butter, a high oven temperature and something associated with edible bricks becomes a delicious and nourishing breakfast.

Dinkelweckerl (Makes 8 rolls)

Pâte fermentée

• 100g whole-spelt flour
• 85g cold water
• 3g salt
• 4g fresh yeast

Combine the ingredients for the pâte fermentée and let it rise in the fridge overnight, 10-12 hours.

Dough

• 300g white spelt flour
• 60g buttermilk
• 150g warm water (original recipe: “100g”)
• 12g butter
• 7g salt
• 5g fresh yeast
• 10g barley malt
• Pâte fermentée

Make a slightly sticky dough: Spelt bakes to a rather dry crumb, so a higher hydration is recommended.

Bulk Fermentation: 1 hour.
Fold the dough like a letter, then roll out to a rectangle. Divide into 8 rectangular pieces. Flatten with hand, press each roll into a wet towel, then dip into a bowl of coarse rye meal. Proof upside-down on a floured towel.
Final Fermentation: 1 hour.
Upturn rolls onto baking parchment.
Bake-Off: With steam, 10 minutes at 240°C, followed by 10-15 minutes at 200°C.

Source: “Brot backen” by Ströck, Ehrmann