Dinkel brot or Spelt flour bread! (To accompany my raspberry jam :) ) Spelt flour has a low gluten content and thus it offers a healthier alternative to wheat flour bread. It has got a nutty taste and breads made of it have more shelf life. My family loves its taste and texture! Recipe: 21/2 cups of spelt flour 1 cup of strong bread flour 7 gms of instant yeast 3/4 - 1 cup of water 5 gms salt 1 Tbspoon honey Flax seeds and sesame seeds 2 Tbspoon oil Take flour in a large mixing bowl. Put salt on one side and yeast on the other. Mix them separately with the flour followed by mixing all together. Make a hole in the centre and add water, oil and honey. Now, slowly incorporate the flour mixture into the wet mixture with the help of a spatula till everything comes together and form a shaggy dough. Tip the dough on the worktop and start kneading using stretch and fold technique till you get a nice smooth dough. The dough should be springy to touch. Keep it in a greased bowl and cover it. Let it rest for 2 hrs till it doubles in size. Invert the risen dough on a work top and make a rectangle. Flip the top long end over the middle and punch it into the dough using uour knuckles. Repeat the same with the lower half. Now roll and pinch the end. Place it on a greased baking tin, cover it and let it rise again for another 1-2 hrs or till it doubles in size. When risen, apple some water on the top and sprinkle some flour on it generously. Sprinkle sesame seeds. Now, make cuts using a sharp knife on the top. This helps in giving the bread an extra rise. Bake at a pre heated oven at 220 degrees for 30 to 35 mins. After you place the tin, spray some water inside the oven to get a nice crust on the top.
Posted on: Sun, 30 Mar 2014 11:26:54 +0000
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