The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My try at Dinkelbrot

Rosalie's picture
Rosalie

My try at Dinkelbrot

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