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Spelt-Einkorn bread with coriander

with 21 comments

My success with whole-spelt flour has been limited so far, up to a point where I wanted to abandon the idea of using it ever again. Although delicious, it does bake to a rather dry crumb. Using sourdough, a soaker and a little fat is recommended (or increase fermentation times of a direct dough drastically). And then I did remember Einkorn greatly increasing crust and flavor of most hearty and whole-grainy breads I’ve added it to. Spelt is no exception, it also benefits from the powers of Einkorn, here added in a soaker. I also put the whole tin with the dough inside one of those fancy baking bags used for the Sunday roast because I’ve had about one meter of it left. Haven’t cut into it yet, but looks promising fresh out of the oven. The lemony aroma of coriander dancing under my nostrils at this moment next to the warm and robust smell of whole grains is quite seducing. Stay tuned for crumb piccies…

…the bread is dense, moist and has that wonderful crispy Einkorn-crust, which I have grown quite fond of. The coriander is barely offering anything substantial to the flavor, it is the aroma that enters through sidestreams which augments the fine taste that this otherwise simple and bold loaf of bread provides.[/babble]

Spelt-Einkorn bread with coriander

Einkorm soaker

  • 100g coarse Einkorn meal
  • 100g water

Let stand at room temperature for at least 4 hours.

Dough

  • Einkorn soaker
  • 180g whole-spelt sourdough, hydration: 80%
  • 280 whole-spelt flour
  • Enough water to make a loose dough, 26°C, approx. 150-200g.
  • 1 tsp of crushed coriander seeds
  • 5g fresh yeast
  • 9g sea salt
  • 15g sunflower oil

Mix briefly with a fork, let stand for 15 minutes, mix again. Let stand for 20 minutes, then give it a turn. Let stand for additional 45 minutes at room temperature.

Dust the dough with rye flour, give it a turn, then dust again. There should be thin coating of rye flour on the dough (some of the flour will be incorporated, that is okay, but use only a little flour). This will make pouring the dough into the tin easier.

Let rest for 20-40 minutes. The short final rise will make for a dramatic burst of the crust and prevent the weak dough from collapsing under its own weight. Bake in a small and narrow tin at 240°C for 20 minutes, then reduce heat to 200°C and bake for further 40-50 minutes until the crust is a golden brown.

Written by theinversecook

13 June 2009 at 16:42

21 Responses

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  1. I just re read your method and wondered about the roasting bag… did you take the tin out of the roasting bag at some point in the cooking? Was the idea to keep the steam in the bag with the bread? If it works for this then it might be easier than throwing boiling water into the hot tray under the stone for me?? Qvestions, qvestions. Hope you don’t mind. Zeb

    Zeb

    20 June 2009 at 15:15

    • I had to take the bag off in the end because it started to fall apart on the hot baking tiles. Also, at the moment I don’t have a suitable tray for steaming.

      The only advantage of a small enclosed volume like a bag or pot I can think of is that there is no sudden water steam production. Having a hot try under the stone sounds perfect. If you can keep the steam in there for a couple of minutes. It is that very humid environment instead of a few drops of steamed water on the crust that makes all the difference IMO

      theinversecook

      21 June 2009 at 17:38

  2. does anyone know where i can buy some einkorn???

    i cant find any online even

    yo

    20 July 2009 at 17:24

    • Where are you, yo?

      theinversecook

      21 July 2009 at 12:25

  3. Hi Folks, I collected einkorn in the Mideast and am growing it on my farm in western Massachusetts. It’s a low yielding but resilient plant. You can visit for our on-line store offering heritage wheats and einkorn flour.
    It’s delicious!
    Eli

    Eli Rogosa

    18 November 2009 at 08:07

  4. Einkorn flour is available on: growseed.org/seed.html

    Eli Rogosa

    18 November 2009 at 08:11


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