Dinkelbröd (Swedish Spelt Bread)
Recipe type: Breads
- 300g/10 oz whole grain spelt flour
- 200g/7 oz Park wheat flour (or bread flour), sifted before weighing, reserve the bran left behind after sifting to dust the baking pan and risen loaf later)
- 2 tsp salt
- 2-1/4 tsp dry active yeast
- 325g warm water (about 1-1/4 cups)
- 1 Tbsp honey (or raw cane sugar)
- In a large bowl, combine the spelt and Park wheat flour. Make a depression in the centre of the flour mixture. Scatter the salt around the perimeter of the flour mixture. Add the water to the centre with the yeast and honey. Stir the yeast and honey into the water and allow to sit for 10 minutes to allow the yeast to bubble and froth.
- Gradually, stir the bubbly yeast into the flour mixture. As the mixture starts to become a sticky dough, dump it on the counter with the remaining flour mixture. Clean out the bowl and sprinkle with an extra tablespoon or two of flour. Knead the dough on the counter, ensuring all of the dry ingredients are incorporated into the sticky dough. The dough should be slightly sticky even as all of the flour is worked in. The kneading should take about 12-15 minutes. Form the dough into a ball and place in the floured bowl. Cover with a clean kitchen towel and allow to rise in a warm spot for about an hour until doubled in bulk.
- Preheat oven to 400F/200C. Line a baking sheet with parchment paper and sprinkle with half of the reserved bran.
- Press down some of the air from the risen dough. Divide the dough into 4 or 6 even sized pieces. Roll them each into a log shape. Place them on the prepared baking sheet, cover with a kitchen towel again and allow to rise for another 30-40 minutes. After the dough has risen again, slash the length of the bread with a sharp knife, sprinkle with the remaining bran and bake in the preheated oven for 20-25 minutes or until golden. Makes 4 small loaves or 6 submarine sandwich style buns.