* Exported from MasterCook *
Bread, Spelt and Rye Sourdough German Dinkelbrot
Recipe By :Jennifer McGavin
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Low Fat
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sourdough:
50 g rye flour -- (1/2C)
40 ml water -- (3T)
5 ml sourdough starter -- (active), (1-2t)
Porridge:
85 g cracked rye -- (3/4C)
170 ml water -- (3/4C)
5 g diastatic barley malt -- (2t) Optional
Soaker:
1 1/2 cups spelt flakes
24 g salt -- (4t)
290 ml boiling water -- (1 1/4C)
Final Dough:
All the sourdough -- reserve 1 - 2 teaspoons
for next batch
All of the porridge
All of the soaker
730 g whole-spelt flour -- (6 3/8C)
10 g vegetable oil -- (1T)
5 g active dry yeast -- or instant yeast, (1 1/2t)
1 1/8 cups cold water -- add an ice cube or two
The word for spelt in German is "Dinkel," a fun word for a grain that
may be a bit easier to digest than regular wheat. Mixed with rye
flour and leavened with sourdough, this is a terrific 100% whole
grain bread with a light, nutty taste.
Prep: 3 hrs
Cook: 60 mins
Ovenight fermentation: 18 hrs
Total: 4 hrs
Yield: 2 loaves (24 servings)
The Day Before Baking:
Mix the ingredients for the sourdough together until stiff paste
forms. Cover and let it sit overnight at room temperature.
Around the same time, combine the cracked rye, water and diastatic
barley malt in a small saucepan, bring to a boil and simmer for two
hours, stirring often. By the time you are done cooking it, it should
be dark brown and a bit sweet. You can let it sit overnight on the
counter or in the refrigerator.
Also, place the soaker ingredients in a bowl and stir briefly. Cover
and let sit overnight at room temperature. You can also start this
just three hours before mixing the final dough.
Place all the ingredients for the final dough in a large bowl. (If
using active dry yeast, dissolve in part of the water before adding.
If using instant, you may add it to the bowl directly.)
Knead in the mixer for eight minutes at slowest speed with the dough
hook, then two minutes on the second lowest speed.
Let it rest for twenty minutes, then knead again five minutes slow
and two a little faster.
Let it rest for ten minutes. The dough should clear the wall of the
bowl and look homogeneous (no large grain pieces) but not become shiny.
Divide the dough into two pieces of about 1 3/4 pounds apiece. Form
into loaves (round or long as you prefer). Place them on parchment paper.
Brush the loaves with water. If you wish, you can decorate with a
little flour using a stencil, as in the photograph ("S" for spelt).
Let the loaves sit for an hour while the oven preheats to 450F
(230C). Cover with a bowl or plastic wrap, so they don't dry out.
If you can, use a baking stone in the oven and set your oven up for steam.
Transfer the loaves to the baking stone. It is alright to transfer
them still on the parchment paper, you can remove it as soon as the
loaves firm up, about 20 minutes into baking.
Bake the loaves for at least an hour, or until the inner temperature
of the bread has reached 190F (87C) or more. Turn the loaves halfway
through so they do not over brown on one side.
Remove and cool for two hours before slicing.
S(Internet address):
https://www.thespruceeats.com/spelt-rye-sourdough-bread-recipe-1447365
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 98 Calories; 1g Fat (10.4%
calories from fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 389mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.
NOTES : 2019 - 0104