Ingredients with Measurements:
- 500g Dinkel flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp dry yeast
- 300ml lukewarm water
- 150g grated cheese (Gouda or Cheddar)
- 2 tbsp chopped fresh herbs (thyme, rosemary, or oregano)
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the Dinkel flour, salt, sugar, and dry yeast.
2. Add the lukewarm water and mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour.
5. Preheat the oven to 200°C.
6. Line a baking sheet with parchment paper.
7. Punch down the dough and knead it briefly.
8. Roll the dough into a rectangle shape, about 1 cm thick.
9. Sprinkle the grated cheese and chopped herbs over the dough, leaving a 1 cm border around the edges.
10. Roll up the dough tightly, starting from the long side.
11. Place the rolled dough onto the prepared baking sheet.
12. Let the dough rise for another 20 minutes.
13. Bake the Dinkelbrot for 30-35 minutes until golden brown.
14. Let the bread cool on a wire rack before slicing.
Time:
Preparation time: 15 minutes
Rising time: 1 hour 20 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat the oven to 200°C.
Serving size:
This recipe makes 1 loaf of Dinkelbrot, which serves 6-8 people.
Nutritional information:
Calories per serving: 290
Total fat: 8g
Saturated fat: 5g
Cholesterol: 25mg
Sodium: 420mg
Total carbohydrates: 43g
Dietary fiber: 6g
Sugar: 1g
Protein: 12g
Substitutions for ingredients:
- Dinkel flour can be substituted with whole wheat flour or all-purpose flour.
- Gouda or Cheddar cheese can be substituted with any type of grated cheese.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add sliced ham or salami to the filling.
- Add sun-dried tomatoes or olives to the filling.
- Brush the top of the bread with melted butter before baking for a golden crust.
Tips and tricks:
- Make sure the water is lukewarm, not hot, to activate the yeast properly.
- Let the dough rise in a warm place, such as an oven with the light on or a sunny window.
- Use a serrated knife to slice the bread for a clean cut.
Storage instructions:
Store the Dinkelbrot in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the bread, wrap it in foil and bake in a preheated oven at 180°C for 10-15 minutes.
Presentation ideas:
Serve the Dinkelbrot sliced on a wooden board or a bread basket.
Garnishes:
Garnish the bread with fresh herbs or a sprinkle of sea salt.
Pairings:
Serve the Dinkelbrot with a bowl of soup or a salad.
Suggested side dishes:
Serve the Dinkelbrot with a side of roasted vegetables or a cheese platter.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the dough to prevent contamination.
Food history:
Dinkelbrot is a traditional German bread made with spelt flour, which has been used for centuries as a staple grain.
Flavor profiles:
The Dinkelbrot has a nutty and slightly sweet flavor from the spelt flour, which pairs well with the savory cheese and herbs.
Serving suggestions:
Serve the Dinkelbrot as a snack, appetizer, or side dish.
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Region: German