Götz Brot Take 2 - with Green Spelt
Thanks to Kiesger I have got Green Spelt now.
This is the same recipe and process as in my previous post
just substituting fine Green Spelt (Grünkern) meal for the light spelt.
The formula is here:
|Bread Flour (white)||70||396.6|
|Green Spelt Flour||15||85.0|
|Wholegrain Wheat Flour||10||56.7|
|Wholegrain Rye Flour||5||28.3|
|Nettle Leaves dried and crushed||3||17.0|
|Fennel Seeds, crushed||1||5.7|
I also made a version of this bread leaving out the nettle and fennel.
Both breads are exceptional in taste - much richer than the spelt version.
The nettle version got a bit wetter - I must have added about 20g water to much by accident ()possibly hitting the "tare" button in the wrong moment ...), therefore the crumb of the nettle bread is more open.
The combination of this Nettle bread with Kidderton Ash goats cheese won me the Annual Culinary Awards of my family (jury is my 8 year old)!
Here a picture of the loaves (Nettle on the right hand side):
And this is the crumb:
PS: I also made Green Spelt Balls/Burgers
1 cup of coarse Green Spelt Meal
2.5 cups of stock
1 slice white bread or small roll, cubed, soaked in milk and drained well
1 small onion, finely diced
Cook the green spelt in stock until it forms a stiff ball; let cool.
Sautee onions, add chopped parsley and take off fire.
Mix onions/parsley, egg, drained bread, green spelt and spices. be careful with salt, there should be enough from the stock.
If too wet add some green spelt flour.
Form small balls/burgers and fry. Be careful, they might be sticky or come apart easily.