The Fresh Loaf

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dinkelbrot

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Szanter5339's picture
Szanter5339

700 ml of water
6 tablespoons of oil
2 tablespoons vinegar (20%)
6 teaspoons of salt
2 tablespoons powdered sugar
1kg flour 50dkg BL 55
Spelt flour 10dkg
4dkg of yeast
In yeast +

Preparation of yeast, 1-2 days before cooking.

yeast:
140 ml of water
BL 55 15dkg flour
1 tablespoon oil
½ teaspoon salt
2 dkg of yeast

2 slices of toasted bread (thin), cut into small cubes
2 cubes of cheese
few spices
Projections, there is little milk

 

700 ml Wasser
6 EL Öl
2 EL Essig (20%)
6 Teelöffel Salz
2 Esslöffel Puderzucker
1 kg Mehl 50dkg BL 55
Dinkelmehl 10dkg
4 dkg Hefe
In Hefe +

Vorbereitung der Hefe, 1-2 Tage vor dem Kochen.

Hefe:
140 ml Wasser
BL 55 15dkg Mehl
1 EL Öl
½ TL Salz
2 dkg Hefe

2 Scheiben Toastbrot (dünn), in kleine Würfel geschnitten
2 Würfel Käse
Nur wenige Gewürze
Projektionen, gibt es wenig Milch

Rosalie's picture
Rosalie

I have a variety of grains in my arsenal, and I thought it was time I tried something other than the usual.  I settled on spelt and found bwraith's post on Marcel's Grandmother's Spelt Bread (http://www.thefreshloaf.com/node/2828/marcels-grandmothers-spelt-bread).

There were a few obstacles.  First was the uncertainty whether the 1/2 cup water used to dissolve the yeast came out of the 500 grams in the ingredient list.  I proceeded assuming it did, but the resulting dough was too dry, so I added it back in.  Then there was the question about rises.  Apparently the only rising is of the loafed bread in the heating oven.  Then there was the fact that I make mini-loaves (I got eight mini loaves out of this one-loaf recipe).  Finally, there's my own klutziness when it comes to matters of art and grace.

I pretty much followed the ingredient list.  I used double caraway seeds because I neither like nor have anise seeds.  But instead of going directly from mixer to loaf pans I went through my traditional bulk rise after a bit of kneading (which apparently was also not required).  I rolled the formed loaves in the sunflower seeds rather than just having them stick to the sides of the pans.  Finally, I was afraid to try the cold oven approach.  As it was, one hour in a pre-heated oven was more than enough.

The dough had a wonderful feel.  It reminded me of Play Dough.  But in the end, the bread did not rise particulary much.  Maybe that's okay.  I looked at Bill's picture, and it's about the same density.  Remember, I got eight mini-loaves out of the recipe - I shouldn't expect much height.

Bottom line is that I couldn't stop eating it.  One mini-loaf (177 grams before baking and before sunflower seeds) is in my stomach.  The taste is different.  I believe some of that is attributable to the nutritional yeast, but despite that it's wonderful.

If I define success in baking bread by how willing I am to eat the final product, then failure is extremely rare.  It may not be tall and light, but it's always good!

Rosalie

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