Ingredients with Measurements:
- 500g Dinkelvollkornmehl
- 1 Päckchen Trockenhefe
- 1 TL Salz
- 1 EL Honig
- 350ml lauwarmes Wasser
- 100g getrocknete Aprikosen, in kleine Stücke geschnitten
- 100g Haselnüsse, grob gehackt
Special equipment needed:
- Stand mixer with dough hook attachment
- Loaf pan
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the Dinkelvollkornmehl, Trockenhefe, and Salz.
2. Add the Honig and lauwarmes Wasser 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. Add the getrocknete Aprikosen and Haselnüsse and mix on low speed until they are evenly distributed throughout the dough.
5. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free place for 1 hour.
6. Preheat the oven to 200°C.
7. Grease a loaf pan with butter or cooking spray.
8. Punch down the dough and shape it into a loaf.
9. Place the loaf in the prepared pan and let it rise for another 30 minutes.
10. Bake the bread for 35-40 minutes, until it is golden brown and sounds hollow when tapped on the bottom.
11. Remove the bread from the oven and let it cool in the pan for 5 minutes.
12. Transfer the bread to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Rising time: 1 hour 30 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat the oven to 200°C.
Serving size:
1 loaf (12 slices)
Nutritional information:
Calories per serving: 210
Fat: 5g
Carbohydrates: 35g
Protein: 7g
Fiber: 6g
Sugar: 7g
Substitutions for ingredients:
- Dinkelvollkornmehl can be substituted with whole wheat flour.
- Trockenhefe can be substituted with fresh yeast.
- Honig can be substituted with maple syrup or agave nectar.
- Getrocknete Aprikosen can be substituted with any other dried fruit, such as raisins or cranberries.
- Haselnüsse can be substituted with any other nut, such as almonds or walnuts.
Variations:
- Add 1 tablespoon of ground cinnamon to the dough for a spiced version.
- Replace the getrocknete Aprikosen with dried figs for a different flavor.
- Use pecans instead of Haselnüsse for a different nutty flavor.
Tips and tricks:
- Make sure the water is only lukewarm, not hot, or it will kill the yeast.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
- Letting the dough rise in a warm, draft-free place is important for a good rise.
- To check if the bread is done, tap on the bottom of the loaf. If it sounds hollow, it's done.
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 aluminum foil and bake in a preheated 180°C oven for 10-15 minutes.
Presentation ideas:
Slice the bread and serve it on a wooden cutting board with a bread knife.
Garnishes:
Sprinkle some chopped Haselnüsse on top of the bread for a decorative touch.
Pairings:
Serve the bread with a cheese platter or a bowl of soup.
Suggested side dishes:
Serve the bread with a side salad or roasted vegetables.
Troubleshooting advice:
- If the bread doesn't rise, it could be because the yeast is old or the water was too hot.
- If the bread is too dense, it could be because it didn't rise enough or the dough was over-kneaded.
- If the bread is too dry, it could be because it was over-baked.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling the dough.
Food history:
Dinkelbrot is a traditional German bread made with Dinkelvollkornmehl, which is a type of whole grain spelt flour. Spelt has been cultivated for thousands of years and was a staple food in Europe during the Middle Ages.
Flavor profiles:
This bread has a nutty flavor from the Dinkelvollkornmehl and Haselnüsse, and a sweet and tangy flavor from the getrocknete Aprikosen.
Serving suggestions:
Serve the bread warm with a spread of butter or honey.
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Region: German