Ingredients with Measurements:
- 500g whole grain spelt flour
- 350ml lukewarm water
- 150g sourdough starter
- 10g salt
Special equipment needed:
- Dutch oven or baking stone
- Kitchen scale
- Mixing bowl
- Plastic wrap
- Bread lame or sharp knife
Step-by-step instructions:
1. In a large mixing bowl, combine the spelt flour, water, sourdough starter, and salt. Mix until the ingredients are well combined and a sticky dough forms.
2. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
3. After 30 minutes, use your hands to fold the dough over itself a few times, then cover the bowl again and let it rest for another 30 minutes.
4. Repeat the folding process two more times, letting the dough rest for 30 minutes between each fold.
5. After the final fold, cover the bowl and let the dough rest for 1-2 hours until it has doubled in size.
6. Preheat your oven to 450°F (230°C) and place your Dutch oven or baking stone inside to heat up.
7. Once the dough has doubled in size, use a bread lame or sharp knife to score the top of the dough with a few slashes.
8. Carefully transfer the dough to your preheated Dutch oven or baking stone and bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Time:
Preparation time: 3 hours
Cooking time: 30-35 minutes
Temperature:
Preheat oven to 450°F (230°C)
Serving size:
1 loaf
Nutritional information:
Calories: 150 per slice
Total fat: 1g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 390mg
Total carbohydrates: 30g
Dietary fiber: 5g
Sugar: 0g
Protein: 6g
Substitutions for ingredients:
- Whole grain wheat flour can be used instead of spelt flour
- All-purpose flour can be used instead of whole grain flour
- Active dry yeast can be used instead of sourdough starter
- Sea salt can be used instead of regular salt
Variations:
- Add in herbs or spices to the dough for added flavor
- Mix in nuts or seeds for added texture
- Use a mixture of different flours for a unique flavor profile
Tips and tricks:
- Make sure your sourdough starter is active and bubbly before using it in the recipe
- Use a kitchen scale to measure out the ingredients for the most accurate results
- Letting the dough rest and fold a few times helps develop gluten and create a better texture in the bread
- Use a Dutch oven or baking stone to create a crispy crust on the bread
Storage instructions:
Store the bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 3 days.
Reheating instructions:
To reheat the bread, wrap it in foil and place it in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Serve the bread sliced with butter or olive oil for dipping.
Garnishes:
Sprinkle the top of the bread with sea salt or sesame seeds before baking for added flavor and texture.
Pairings:
Serve the bread with a hearty soup or stew for a comforting meal.
Suggested side dishes:
Roasted vegetables or a simple salad would pair well with this bread.
Troubleshooting advice:
- If the dough is too dry, add a little more water until it comes together
- If the bread is too dense, try letting the dough rest and fold a few more times to develop more gluten
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before starting the recipe to prevent contamination.
Food history:
Dinkelbrot is a traditional German bread made with spelt flour, which has been used for thousands of years in Europe.
Flavor profiles:
This bread has a nutty, slightly sweet flavor and a chewy texture.
Serving suggestions:
Serve the bread warm with butter or olive oil for dipping.
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Region: German