Kitchen of the month of the Bread Baking Babes is Astrid from Paulchens Foodblog. She picked a recipe of Hildegard of Bingen. Last September I spent one night in Bingen after the cooking class with Johann Lafer. Unfortunately I didn’t have enough time to visit the places of interest of Hildegard. But now I had the time to bake Hildegard’s Spelt Bread.
I live in the Spanish Pampas buying special things like spelt flakes is almost impossible, so I replaced them with oat flakes. Instead of using whole spelt flour I used UrDinkel flour imported from Switzerland. Due to this changes my loaf got a bit fluffier but also a bit crumbly. Tastewise it’s excellent.
I hope Hildegard is not turning in her grave at the way I changed her recipe and I also hope my loaf is still BBB-badge-worthy. ;-)
Hildegard’s Spelt Bread my way
makes 1 loaf
200 g oat flakes
300 g UrDinkel flour
10 grams salt
15 grams fresh yeast
100 ml milk, lukewarm
250 ml water, lukewarm
1 tablespoons lemon juice
1 tablespoon sunflower oil
I know spelt likes sponges and doesn’t like too much kneading. But sometimes you are in a hurry and can’t follow all the rules. So I omitted the sponge, but knead the dough very carefully.
Mix spelt flakes and spelt flour with the salt, dissolve yeast in milk and combine everything, add water and lemon juice and sunflower oil. Knead all on low speed for 6 minutes, and mix another 2 minutes on a higher speed. Cover and let rise for 60 minutes.
Form dough into a rectangle and place in a prepared baking pan. Cut the surface of 5 mm deep and let rise again about 45 minutes. (Top with sesame seeds, if you wish)
Bake at 200 °C for 35 minutes, remove loaf from baking pan and bake the bare loaf for another 10 minutes. Tap on the bottom of the loaf, it sounds hollow when it’s done. Cool on a rack.
In addition this is my submission to Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.
More entries and recipes in English.
Zorra, dein Brot sieht klasse aus!
Ich hätte angenommen, dass eventuell die Flüssigkeitsmenge mit den Haferflocken zu viel sein könnte, zumindest ist das meine Erfahrung, dass sie viel schneller und weniger Flüssigkeit aufnehmen.
Kennst du den Unterschied zwischen Dinkel und UrDinkel? würde mich interessieren. UrDinkle gibt es hier nicht zu kaufen…
Noch eine Astrid! Und dann heißt der Blog auch noch „Paulchens Foodblog“!
Ich fasse es nicht! :)
REPLY:
Leider kenne ich den Unterschied auch nicht genau. Es handelt sich wohl um eine alte echte Dinkelsorte. Laut Urdinkel-Webseite:
Die Marke UrDinkel garantiert heute im Wesentlichen folgende Werte:
– bezeichnet nur alte, nicht mit Weizen gekreuzte Schweizer Dinkelsorten
– erlaubt den Anbau ausschliesslich auf IP-SUISSE und BIO SUISSE anerkannten Betrieben
– garantiert die Herkunft aus angestammten Anbaugebieten
– steht für Reinheit (toleriert höchstens Spuren von Fremdgetreide (max. 0.9%))
– wird auf allen Stufen durch anerkannte Kontrollstellen kontrolliert und zertifiziert
Das Mehl, das ich verwendet habe besteht aus 80 % Urdinkel Halbweissmehl und 20 % Dinkelschrot.
Da Hildegard von Bingen eine sehr tolerante und aufgeklärte Frau war, geh ich mal ganz stark davon aus, dass sie sich nicht in ihrem Grabe umdrehen wird …
If I hadn’t been able to get spelt flakes, I was going to use rolled oats and wondered how the bread would turn out. I’m so impressed with the loft you got!! Are there additives in the Urdinkel flour? (I couldn’t find an ingredients list on their website.)
I’m sure that St.Hildegard would be pleased.
Ooops!! I should remember to read other comments before commenting myself.
I see that you already mentioned to Astrid that the Urdinkel flour you used is 20% spelt and 80% Halbweissmehl (halfwhite??) I’m guessing that this is a mixture of wholegrain and allpurpose? And is it wheat rather than spelt?
At any rate, I still think the bread looks lovely.
REPLY:
Yes the loaf has risen quite well, but it is a bit crumby. I think this comes from the oats. Regarding UrDinkel – it has no additives. In fact it is a very high quality spelt:
Today the UrDinkel trademark essentially guarantees the following values:
– identifies only the old Swiss spelt types that are not crossed with wheat
– allows cultivation only on IP-SUISSE and BIO SUISSE approved farms
– guarantees the origin to be from hereditary areas of cultivation
– stands for purity (tolerates only traces of other grains (max. 0.9%))
– is controlled and certified by recognised controlling institutions on all levels of production
REPLY:
Urdinkel is 100 % spelt flour, it contains coarse spelt meal and spelt flour type 720. I think it´s only available in Switzerland. And now I´m looking forward to see your Hildegard loaf. ;-)
Beautiful loaf! Ours turned out similar though I think your pan is longer than mine. :)
REPLY:
jaaaa? und?
REPLY:
…bei uns läuft das irgendwie nicht unter dieser Bezeichnung. Echt witzig :o)