Ingredients with Measurements:
- 500g Dinkel flour
- 1 tsp salt
- 1 tsp dry yeast
- 1 tbsp honey
- 300ml warm water
- 100g raisins
- 50g sliced almonds
Special equipment needed:
- Stand mixer with dough hook attachment
- Loaf pan
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the Dinkel flour, salt, and dry yeast.
2. In a separate bowl, mix together the honey and warm water until the honey is dissolved.
3. With the mixer running on low speed, slowly pour the honey water into the flour mixture until a dough forms.
4. Increase the mixer speed to medium and knead the dough for 5-7 minutes until it is smooth and elastic.
5. Add the raisins and sliced almonds to the dough and knead for an additional minute until they are evenly distributed.
6. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour.
7. Preheat the oven to 375°F (190°C).
8. Line a loaf pan with parchment paper.
9. Punch down the dough and shape it into a loaf that fits into the prepared pan.
10. Cover the pan with a damp towel and let the dough rise for an additional 30 minutes.
11. Bake the bread for 35-40 minutes until it is golden brown and sounds hollow when tapped.
12. Remove the bread from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Rising time: 1 hour 30 minutes
Cooking time: 35-40 minutes
Total time: 2 hours 20 minutes
Temperature:
375°F (190°C)
Serving size:
1 loaf
Nutritional information:
Calories: 170 per slice
Fat: 3g
Carbohydrates: 31g
Protein: 5g
Fiber: 3g
Substitutions for ingredients:
- Dinkel flour can be substituted with whole wheat flour or all-purpose flour.
- Honey can be substituted with maple syrup or agave nectar.
- Raisins can be substituted with dried cranberries or chopped dates.
- Sliced almonds can be substituted with chopped walnuts or pecans.
Variations:
- Add 1 tsp of cinnamon to the dough for a spiced flavor.
- Substitute the raisins and almonds with chopped dried apricots and pistachios.
- Add 1 tbsp of orange zest to the dough for a citrusy flavor.
Tips and tricks:
- Make sure the water is warm, but not too hot, or it will kill the yeast.
- Let the bread cool completely before slicing to prevent it from falling apart.
- Store the bread in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the bread 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 350°F (175°C) oven for 10-15 minutes until warmed through.
Presentation ideas:
Slice the bread and serve it on a wooden cutting board with a side of butter or jam.
Garnishes:
Sprinkle sliced almonds on top of the bread before baking for a decorative touch.
Pairings:
Serve the bread with a cup of coffee or tea for breakfast or brunch.
Suggested side dishes:
Serve the bread with a side of fresh fruit or a green salad for a light meal.
Troubleshooting advice:
- If the bread doesn't rise, the water may have been too hot and killed the yeast. Start over with cooler water.
- If the bread is too dense, it may not have risen enough. Make sure to let it rise for the full amount of time.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before and after handling the dough to prevent contamination.
Food history:
Dinkelbrot is a traditional German bread made with Dinkel flour, which is a type of spelt flour. Spelt has been used for thousands of years and was a staple grain in ancient civilizations.
Flavor profiles:
This bread has a nutty flavor from the Dinkel flour and sliced almonds, and a sweetness from the honey and raisins.
Serving suggestions:
Serve this bread toasted with a spread of cream cheese or almond butter for a delicious breakfast or snack.
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Region: German