Silken tofu

The difference to normal tofu is, of course, the consistency. It is looser and softer and can therefore be added to any baked product.

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Silken tofu

Silken tofu made from soybeans. The soft, fluffy consistency can be used for various baking and cooking recipes.

Course do it yourself

Keyword lemon, salt, soybeans, water

Prep Time 12 hours hours

Cook Time 29 minutes minutes

Total Time 12 hours hours 29 minutes minutes

Servings 1 person

Ingredients

• 250 g soybeans
• 1 l water
• 1 pinch of salt
• Extra water for soaking the soybeans
• 1 – 2 lemons

Instructions

• Soak the soybeans overnight in a pan of water. The water should cover the beans well.
• The next day, drain the water through a sieve and rinse the soybeans with water.
• Place the soybeans in a container with 1 liter of water and puree with a blender or hand blender.
• Then place in a large sieve, a thick cloth or a nut milk bag and pour in the pureed mixture.
• Press very firmly so that the soy milk comes out.
• Pour the soy milk into a large pan and fill up to 1 liter with water. Then bring to the boil. Make sure that it does not boil over.
• Add the salt.
• Simmer the soy milk for approx. 10 – 15 minutes at 90 degrees Celsius. Stir again and again.
• Then remove the pan from the heat and leave to cool to 70 degrees Celsius.
• Gently stir in 5 tablespoons of lemon juice, cover and leave to infuse. Then stir and strain through a fine-mesh sieve.

Notes

Tip

Skim off the top foam of the boiled soy milk with a spoon. The consistency is then better preserved.

Interesting to know

The silken tofu should be light and fluffy. If you want a firm tofu, then the mass must be pressed through a cheesecloth and then pressed for some time with a tofu press. Alternatively, place heavy pots on top of the mass to be pressed in the cheesecloth.

Sourdough pizza

Pizza with sourdough is a change from traditional pizza. It is easy to prepare and can be topped individually. Although it takes a little more time than a normal pizza, it has an exceptional taste.

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Sourdough pizza

A sourdough pizza that can be topped individually. It tastes great with tomato sauce, but also with a different sauce topping.

Course main course

Keyword oil-free, salt, Spelt flour type 1050, Vegan, water, whole spelt sourdough

Prep Time 1 day day 50 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 day day 1 hour hour 10 minutes minutes

Servings 4 person

Ingredients

• 500 g spelt flour type 1050
• 100 g whole spelt sourdough
• 5 g salt
• 300 ml lukewarm water

Instructions

• Stir the dough together, cover and leave to rise for 30 minutes.
• Then slap and fold 8 times. I.e. gently slap the dough with your hands on a lightly floured surface and pull upwards. Then fold. First fold in to the middle on the right, then fold over on the left, then roll up and shape into a ball. Repeat this process 7 more times.
• Place the dough in a bowl, cover and leave to rise at room temperature overnight for 12 – 20 hours.
• The next day, flour a baking surface and slide the dough onto it. Cover and leave to rest for 20 minutes to allow the dough to relax.
• Cut small pieces from the dough, approx. 6 pieces.
• Flour a surface, place the dough on it and stretch it out, then roll it up and form round balls.
• Place them all on floured baking paper, cover and leave to rest again for 2 – 4 hours. Flour the surface of the dough pieces beforehand.
• Roll out each piece on a floured surface into small round pizza slices.
• Either place each individual slice in a hot enamel pan, pre-bake and then top with tomato sauce and toppings as desired, cover the pan with a lid and bake the pizza for a few minutes.
• Or simply bake everything on a baking tray lined with baking paper in a preheated oven at 200 degrees Celsius top/bottom heat for 15 to 20 minutes.

Tip

They can be topped individually. If you want to freeze them, it is a good idea to only pre-bake the pizza with tomato sauce and then remove, top and finish baking as required.

Interesting to know

A sourdough pizza is a variation on the traditional pizza with yeast. This gives it a different, slightly more sour taste and is similar to crusty baked bread. Sourdough pizza usually requires more time to mature and to process, but it is becoming increasingly popular due to its unique taste. You can find out how to make your own wholemeal spelt sourdough on my homepage.

Sourdough rolls

I like to eat these rolls with my soy yoghurt sauce and some tempeh or tofu that has been marinated and baked in the oven beforehand. Various burgers are also perfect for these rolls.

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Sourdough rolls

Sourdough rolls are a different type of bread roll, which are normally baked with yeast. The sourdough gives the rolls a certain aroma, which makes them particularly tasty.

Course rolls

Keyword herbs, salt, Spelt flour type 1050, water, whole spelt sourdough

Prep Time 8 hours hours 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 8 hours hours 30 minutes minutes

Servings 1 person

Ingredients

• 130 g spelt flour type 1050
• 25 g whole spelt sourdough
• 2 g salt
• 0,5 tsp Herbs of Provence
• 100 ml water

Instructions

• Mix all the ingredients together. Cover and leave to rise in the cold for at least 8 hours or overnight.
• Then place on a floured surface. Fold the dough twice with a pastry card. First from left to right, then from top to bottom. Repeat this process again. Then shape into a roll and cut off 3 small pieces. Carefully shape each part by gently pressing the dough flat, rolling it up and shaping it into a roll.
• Preheat the oven to 220 degrees Celsius top/bottom heat. Place the rolls on a baking tray lined with baking paper. Leave to rise for another 15 – 20 minutes. Then bake in the oven for 20 minutes.

Tip

The rolls taste best when they are still slightly warm. Baked rolls can be reheated briefly in the oven before eating.

Interesting to know

Sourdough and yeast are both leavening agents. Sourdough is produced by the fermentation of natural microorganisms. You can find out how to make a sourdough starter on my homepage.

Wholemeal spelt pretzels

They simply look good enough to eat. The wholemeal spelt pretzels go best with one of my ingenious spreads. You can also add lettuce, cucumber, tomatoes and other raw vegetables on top of the spread.

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Wholemeal spelt pretzels

Wholemeal spelt pretzels can be enjoyed anytime and anywhere. Simply take them with you and bite into them. Or you can spread them with a delicious spread.

Course pretzels

Keyword Date flour, dry yeast, salt, Vegan, water, wholemeal spelt flour

Prep Time 1 day day 3 hours hours

Cook Time 20 minutes minutes

Total Time 1 day day 3 hours hours 20 minutes minutes

Servings 4 person

Ingredients

Pre-dough

• 300 g whole spelt flour
• 3 g dry yeast
• 1 tbsp lemon juice
• 3 g salt
• 10 g date flour
• 200 ml plant drink or water

Flour cooking piece

• 100 g whole spelt flour
• 5 g salt
• 300 ml water

Main dough

• 300 g whole spelt flour
• 3 g dry yeast
• 2 g salt

Instructions

Pre-dough

• Mix the ingredients for the starter dough together and knead. Cover and leave to rise overnight in the fridge.

Flour cooking piece

• Put the ingredients in a pan. Then cook to a thick porridge. When the porridge has cooled down, cover and refrigerate overnight. Either in the fridge or in the cellar.

Main dough

• The next day, place the starter dough, the flour mixture and the mixed ingredients for the main dough in the bowl of the food processor. Knead everything in the food processor for 10 minutes. However, the flour mixture for the main dough should only be added little by little.
• The dough should come away from the bowl easily.
• Cover the dough and leave to rise at room temperature for 2 hours.

Finishing

• Cut off small pieces of dough from the risen dough and form long strands. The middle part should be thicker than the two ends.
• Shape each strand individually into pretzels. Place 3 pretzel pieces at a time on a plate and leave to freeze in the freezer for approx. 20 – 30 minutes.
• Boil 1.5 l – 2 l of water with 1 teaspoon of salt and 50 g of household baking soda. Then turn down the heat so that the water only boils slightly.
• Preheat the oven to 220 degrees celsius fan.
• Dip the pretzels individually into the water for approx. 30 seconds. When the pretzel floats to the top, remove with a slotted spoon and place on a baking tray lined with baking paper. Treat all the pretzels one by one. If you prefer your pretzels with salt, you can sprinkle them with coarse salt.
• Then bake in a fan oven for approx. 18 minutes. Open the oven door every 5 minutes to allow the steam to escape.

Tips

If you don’t want to use household baking soda, you can boil the water with just salt. This will keep the pretzels light in color, but they will not be as crispy.

You can also prepare the pretzels with type 1050 spelt flour as an alternative to wholemeal spelt flour or use half/half.

Interesting to know

The baker dips the pretzel into a cold caustic soda solution. This is why such pastries are also called lye pastries. Of course, household baking soda is not as strong, but there is still a certain taste.

Making breadcrumbs

If you sometimes have some bread or rolls left over, it is best to mix them into small pieces or let them dry and grate them finely. Making breadcrumbs is simply ideal. When I prepare my tofu cutlet, I simply roll them in the breadcrumbs to create a delicious crust. I serve them with potato salad or other vegetables, for example.

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Making breadcrumbs

Making breadcrumbs is the easiest thing in the world. You actually need them whenever you want to bread something. Baking bread rolls or using stale bread is the easiest method.

Course do it yourself

Keyword dry yeast, fresh yeast, salt, water, Whole spelt flour

Prep Time 1 hour hour 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 1 person

Ingredients

• 200 g whole spelt flour
• 2 g salt
• 2 g dry yeast
• 150 ml lukewarm water

Instructions

• Make a yeast dough from the dry ingredients.
• Cover and leave to rise for 1 hour.
• Then shape the rolls. Elongated or round is not so important.
• Bake the formed rolls in a preheated oven at 200 degrees for approx. 25 minutes.
• Remove from the oven and leave to cool slightly.
• Cut into smaller pieces and blend in a blender.

Tips

Homemade bread rolls from the previous day or leftovers from homemade bread can also be used. It is best to freeze the breadcrumbs in a freezer bag so that you always have some to hand. When freezing, it is a good idea to always fluff the bag once so that the crumbs don’t stick together. This way you can always take out smaller quantities.

You can of course also leave the rolls to dry and then grate them finely on a grater.

Interesting to know

Bread or bread rolls can always be made into breadcrumbs. There is always a use for them. No matter which flour you use. You can’t grind them quite as finely in a blender as you can on a grater. But it is simply quicker.

Make your own potato dumplings

It’s not that difficult to make really good dumplings. They simply taste delicious with a variety of dishes. Regardless of whether you eat them with a sauce or a vegetable dish. Dumplings simply taste irresistibly delicious.

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Make your own potato dumplings

You can make your own potato dumplings with just a few ingredients. Take your time and then enjoy the temptingly tasty dumplings afterwards with various vegetable dishes or even with a mushroom or mushroom sauce.

Course main course, Side dish

Keyword Potato flour, Potatoes, salt

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 3 person

Ingredients

• 1000 g floury potatoes
• 1 g salt
• 150 g potato flour
• 2 l water for cooking the dumplings

Instructions

• Steam the potatoes in a potato steamer with the skin on for approx. 35 minutes.
• Then peel and immediately press through a potato ricer. Leave to cool slightly.
• Add the salt and mix everything together with your hands.
• Add the potato flour on top and knead well with the mashed potatoes until the potatoes and potato flour have combined.
• If the dough is too dry, add a little water and knead again.
• Bring the water to the boil in a large pan.
• When the water is boiling, place the dumplings in it. To do this, always cut off some of the dumpling dough with wet hands and round them with both hands. Keep rounding until they look nice and even.
• When all the dumplings are in the water bath, turn the temperature down. The dumplings should only boil slightly in the water.
• The dumplings are ready after 20 minutes. They can now be removed with a slotted spoon.

Tips

Place a few small pieces of bread or breadcrumbs in the middle of the dumpling dough and seal. This makes the potato dumplings nice and soft on the inside and more likely to cook through. Then shape the dumplings into a nice round shape and place them in the water. You can also shape the potato dumplings in advance and when the water is hot, quickly place them all in the water.

Make your own potato dumplings is not that difficult. It is important that the water is turned down after soaking so that the dumplings only simmer gently. Under no circumstances should the water boil, otherwise the dumplings will overcook.

For example, if you have some mashed potatoes left over from the day before, you can make really good potato dumplings yourself. Simply knead in the potato flour the next day.

Interesting to know

Some say dumplings to potato dumplings and some dumplings or potato dumplings. It depends on the region you live in. There are different types of dumplings. For example, potato dumplings, half and half dumplings or silken dumplings. And especially raw dumplings, which are made from raw grated potatoes and mixed with a proportion of cooked potatoes.

Instruction yeast dough

A yeast dough consists of at least 3 ingredients. That would be on the one hand the flour, then the yeast and finally water. For a better taste, salt and other ingredients are added. For a sweet version of the yeast dough join among other things date flour, vegetable drink or soy curd and much more. Maybe you will find some ideas in my instruction yeast dough. Also check out my super delicious vegan pizza. Or enjoy one of my other sweet creations made with yeast dough.

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Instruction yeast dough

With only three basic ingredients you can already make a yeast dough. Depending on what you want to bake, salt or sweet ingredients are mixed with the dough. To make a yeast dough really good, my instruction yeast dough, oil-free type, is perfect.

Course yeast dough

Keyword dry yeast, fresh yeast, salt, water, Whole spelt flour

Prep Time 1 day day 3 hours hours

Total Time 1 day day 3 hours hours

Servings 1 person

Ingredients

Basic quantity for a pizza dough

• 200 g whole spelt flour
• 2 g dry yeast
• 2 g salt
• 150 ml lukewarm water

Instructions

Yeast dough the same day

• Mix all the ingredients for the dough. Then let rest covered for 15 minutes. Then knead everything again and let it rest again for about 45 minutes. After that it can be processed normally.
• It is best to roll out the dough on a floured surface with plenty of flour and place it on a baking sheet with baking paper.
• The dough should rest here for another 15 minutes to increase in volume before topping.

Let yeast dough rise overnight

• Prepare the dough the night before and let it rise overnight in the refrigerator. With this small amount of flour I take between 1 and 2 grams of dry yeast.
• The other day, remove the dough from the refrigerator and slide on a floured baking mat. Allow to adjust to room temperature for about 15 minutes.
• The dough overnight is usually a little softer. Here should then still add flour as needed. Also, it should be formed more tightly with folding and stretching.
• Dust the dough with flour and fold 2 times so that the dough becomes firmer. Then form into a roll or ball and either use whole or divide into smaller pieces.

Notes

Yeast dough the other day.

Tips

Instruction yeast dough:

First of all, take your time when creating a yeast dough. My instruction yeast dough should inspire you to bake pastries with yeast.

Yeast is a microorganism that makes the dough rise. The dough needs time to unfold. A good yeast dough has a strong and reliable leavening power, which means that it rises well and has a nice, airy texture. It’s also important to use the right amount of yeast. If you’re making the dough the same day, then you’ll need the normal amount of yeast. Of course, this can vary from recipe to recipe. For some types of pastry, you just need more. If you use fresh yeast, then it is best to use four times the amount of fresh yeast as opposed to dry yeast. So if you use 5 grams of dry yeast, 20 grams of fresh yeast would be sufficient. But as I said, it always depends on the pastry. It is also crucial whether you let the yeast dough rise overnight. Because a long fermentation time requires less yeast. And the longer the dough rises at low temperatures, the more tolerable it is. But be careful. The dough should not “go over”, otherwise there will be nothing with the perfect yeast dough. Take your time and read my instruction yeast dough in peace.

The dough should be kneaded sufficiently to develop a good structure and elasticity. This also helps to distribute the yeast evenly in the dough. But be aware that spelt flour should not be kneaded quite as hard and long, otherwise the stickiness will diminish here. If you have a food processor, you can also use it to knead the yeast dough. For some pastries, the dough should also be kneaded with food processor for 10 minutes. Even whole spelt flour.

The right temperature for rising a yeast dough is crucial. It is best to let it rise covered at room temperature. If you let the yeast dough rise overnight, then the temperatures should be rather cold. The refrigerator or a cooler room is best for this. Here the yeast dough has time to develop overnight.

Now these are just a few tips so you can knead a good yeast dough. My instruction yeast dough is designed to be oil-free, with less salt and sweetened only with date flour or date paste for a sweet variation.

When you mix the yeast dough together, first use less water. Less water is more, otherwise the dough becomes too liquid and can not be formed well. It is also important which flour you use and what you bake with it. For pastries or rolls, the dough may well be softer. I only use whole spelt flour or spelt flour type 1050, but for shaping I usually use spelt flour type 630. When adding water, the type of flour is important. Wholemeal flours need more water than normal white flours.

The more dough you have to work with, the longer the rising time of the yeast dough can be. I usually let it rise at 300 g to 500 g flour the first meal for about an hour, the second time, depending on the type of pastry, another 1 – 2 hours. And then about a quarter of an hour on the baking sheet, depending on the toppings.

When do you actually know when the yeast dough has the perfect consistency? Quite simply. When the dough separates well from the bowl on its own during kneading, then it has the right texture. It should also feel elastic. At finger pressure, the dough should spring back. With softer doughs, it is important that the texture stretches and stretches well without tearing. This is the nuts and bolts of making a yeast dough. My instruction yeast dough is perhaps a little help for this.

Interesting to know

No matter which yeast you choose. The important thing is the right texture of the finished dough, the necessary rest afterwards, so that it can ferment well and the warmth of the place or even coolness, if it should mature overnight. Just take my instruction yeast dough at hand, then you will certainly succeed.

It should also be mentioned that the consistency of a yeast dough with whole spelt flour is firmer than with normal Type 630 or Type 1050 flour. Sometimes it is better to work the dough with wet hands instead of flour. Especially when it is very soft. Good luck with my instruction yeast dough.

Fold: Dust the dough with flour. With a dough card, first fold in half from the top, then half from the bottom, then half from the right and half from the left. Then use your hands to shape the dough into a round shape. Repeat until the dough feels firmer.

Instruction bread baking

Baking bread is not as difficult as you might think. Of course, you need a little practice, so that you get it nice and soft and crispy at the same time. Above all, it should be well done on the inside. But there is the “knocking method”, so you know that it is baked through. In addition, the bread dough should be well “rounded” or “folded” so that the texture is tightened. With my instruction bread baking you will certainly succeed.

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Instruction bread baking

There is nothing better than baking your own bread. With just a few ingredients and some practice, anyone can do it. My instruction bread baking is simple and straightforward.

Course bread

Keyword dry yeast, fresh yeast, salt, sourdough, water, Whole spelt flour, whole spelt sourdough, Yeast

Prep Time 1 day day 2 hours hours 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 day day 3 hours hours

Servings 3 person

Ingredients

Whole spelt bread with sourdough

• 500 g whole spelt flour
• 5 g salt
• 100 g ready sourdough
• 300 ml water

Whole spelt bread with dry yeast

• 500 g whole spelt flour
• 5 g salt
• 7 g dry yeast equivalent to 1 sachet
• 300 ml water

Whole spelt bread with fresh yeast

• 500 g whole spelt flour
• 5 g salt
• 20 g fresh yeast
• 300 ml water

Instructions

Whole spelt bread with sourdough

• The bread with sourdough I always prepare a day in advance. The longer it matures, the better it can develop.
• Mix the flour and salt. Then add the finished sourdough and pour the water. The water can be lukewarm or cold.
• Mix and knead the dough mixture.
• The dough should be firm rather than too soft. Do not be irritated if the dough feels a bit firmer. This is exactly the right consistency.
• Then put the bread dough in a larger bowl and cover it. Either with a tea towel or with foil.
• Let the dough rest. You can knead it again briefly after about 2 hours. This will shape the texture. But you do not have to.
• After that, the dough should definitely be left to rise overnight at room temperature.
• The other day, transfer the dough to a floured surface and shape it into a round or oblong dough using the "rounding" or "folding" method.
• Then place it in a proofing basket, previously lined with a cloth and flour.
• Place the bread dough in the proofing basket with the "cap" facing down.
• Now let it rest covered for about 2 hours.
• Pour the bread dough into a coverable pan lined with baking paper.
• Now the "cap" points upwards after the dough has been tipped into the mold in reverse.
• Cut the top of the dough a few more times and then bake, covered, in the oven.
• How long and at what temperatures you can see in my individual bread variations.

Whole spelt bread with dry yeast

• Mix all dry ingredients. Add lukewarm water and knead the dough.
• Let it rise covered at room temperature for 1 hour.
• Place the dough on a floured surface and knead briefly.
• Then "round" or "fold" and let rise again covered for about 2 hours.
• Then place the dough in a mold lined with baking paper and bake the bread in the oven, covered.

Whole spelt bread with fresh yeast

• Mix the fresh yeast with a little warm water in a cup until it liquefies.
• Put all the dry ingredients in a bowl. Add the liquid yeast and fill up with lukewarm water. Then knead the dough.
• For more steps, see whole spelt bread with dry yeast.

Notes

Elongated shape

and this is how the bread looks ready baked.

Tips

Here come the tips instruction bread baking:

Make sure that the bread dough does not mature too long in the proofing basket, otherwise it will run over the edge and become extremely soft. As a result, it will not keep its tight shape.

If you have no time or desire to prepare the dough the night before, you can of course bake a loaf of bread in one day. However, this requires a much longer proofing time. The maturing time in the proofing basket is then about 3 – 4 hours.

It is very important that you do not knead breads made with spelt flour for too long. Otherwise, the property of spelt flour becomes too soft and it no longer sticks so strongly. But with these instruction bread baking nothing can go wrong.

Sometimes, however, it happens that the individual slices of the finished bread have holes inside. This can then come from the fact that either the bread was not tightly enough rounded or folded, or that the dough has matured too long in the proofing basket and thus became too soft. In the beginning, I always had these holes in it. Eventually, however, I had the right processing and the degree of maturity out. You see, my instruction bread baking is not so difficult. And with a little perseverance, you can do it too.

Now for tips on baking bread with fresh yeast or dry yeast.

If you use yeast, any yeast, then you can prepare and bake the bread the same day. However, I have also had the best experience preparing the dough the night before. The advantage is that you then only need “half” the amount of yeast. No matter whether dry yeast or fresh yeast. However, here you should always infuse with cold water. Then at room temperature or also gladly cooler over night let mature. The further process is then identical to my instruction bread baking with sourdough.

Finally, a brief explanation of what actually means “rounding” and “folding” and how to do this.

Rounding: Place the dough on a floured surface. Press it lightly with your hands. Hold it with the heel of your left hand, and with the fingers of your right hand, turn a third of the dough in toward the center. Press it firmly and then lightly turn the entire bread dough to the left. Then proceed again with the same instructions until you notice that the dough becomes firmer and rounds. Do this about three to four times. Finally, hold the entire top closure of the dough tightly with your left hand and at the same time squeeze and shape the dough with your right hand. Then flour the dough and put it in a proofing basket with the cap down.

Folding: In principle, folding is also responsible for the dough to become firmer and the air bubbles disappear. To do this, place the dough on a floured surface. Then stretch it slightly upwards with both heels of your hands to form a rectangle. Now turn the dough first from left to right, always up to the middle. Then from top to bottom or vice versa. Now flatten the dough a little bit and stretch it again. Repeat the whole process two to four times until the dough feels firm and tight.

So, that’s the whole art of baking bread. With this instruction bread baking you will certainly achieve the right success. Good luck with it.

Interesting to know

Less salt is more is my motto. Most store-bought breads are baked with a lot of salt. But that does not have to be. Salt is important, but you don’t need much and too much salt is unhealthy. Therefore, you should choose a good balance in between and save salt where you can. In breads, I don’t think it’s necessary to add so much salt. A tasty spread on it and the flavor is highlighted right away. My instruction bread baking is just awesome.

It is important to note that ruch flour may not be readily available in other countries, and there may be regional or local equivalents that have similar properties. If you can’t find ruch flour, you could try using another whole wheat flour as a substitute. I bake my ruchmehl bread with spelt flour type 1050.

Ruchmehl bread with spelt flour

As a substitute for the ruch flour made from wheat, my ruchmehl bread with spelt flour is made with spelt flour type 1050. Spelt flour type 1050 is a special flour that is made from the whole spelt grain. As a result, the germ and marginal layers of the grain are largely preserved. It is one of the darker and less processed flours, which means that it contains more nutrients and fiber than finer flours.

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Ruchmehl bread with spelt flour

Ruchmehl bread with spelt flour and baked with yeast. Particularly airy and light. Incomparable taste.

Course bread

Keyword fresh yeast, psyllium husks, ruch flour, Ruchmehl, salt, water

Prep Time 2 hours hours 40 minutes minutes

Cook Time 50 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 3 person

Ingredients

• 450 g Spelt flour type 1050 (or ruch spelt flour)
• 300 ml warm water
• 5 g psyllium husks
• 80 g water extra
• 10 g fresh yeast
• 5 g salt

Instructions

• Mix spelt flour type 1050 with 300ml of warm water and knead for 1 minute until a homogeneous dough is obtained. Then let rest covered for 1 hour.
• Mix psyllium husks with 80 g water and let stand for approx. 10 minutes so that the psyllium seeds can swell.
• Put the flour dough, the psyllium husks and the yeast (dissolve the yeast with a little warm water (approx. 3 tsp.)) and the salt in a bowl and knead everything with a food processor for approx. 10 minutes. Alternatively, knead well by hand. The dough is relatively soft. If the dough is too soft, then add another 1 – 2 tablespoons of flour.
• Cover and let rise for 1 hour. Then remove from bowl with wet hands. Transfer to a floured surface.
• Knead again briefly and form into an oblong loaf. Place the lower side over the upper side, as with a stollen. Place on a baking tray with baking paper. Cover again and let rise for 30 minutes.
• Preheat the oven to 240 degrees Celsius top and bottom heat. Insert the bread, reduce the temperature to 220 degrees. Place a container of hot water on the bottom shelf.
• Bake bread for about 50 minutes. After 20 minutes, reduce temperature to 200 degrees Celsius. After another 15 minutes, reduce to 190 degrees Celsius.

Notes

Tip

Using sourdough or a pre-dough will give a different taste and texture to the bread. Let the dough rest longer to give it time to develop flavor and texture. A slower fermentation process can improve the flavor.

Also take a look at my Ruchmehl rolls made from spelt flour.

Interesting to know

Spelt flour type 1050 and whole spelt flour can be well combined. This changes the structure of the bread and makes it firmer.

Whole spelt bread with sourdough

Whole spelt bread is made from unprocessed whole spelt flour. Unlike white flour, whole spelt flour contains all parts of the grain kernel, including the germ and bran. As a result, it contains more fiber, vitamins and minerals. The natural taste of the whole spelt bread with sourdough is preserved.

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Whole spelt bread with sourdough

Whole spelt bread with sourdough is juicy and tastes hearty due to the self-prepared sourdough.

Course bread

Keyword salt, sourdough, water, Whole spelt flour

Prep Time 18 hours hours

Cook Time 50 minutes minutes

Total Time 18 hours hours 50 minutes minutes

Servings 3 person

Ingredients

• 500 g whole spelt flour
• 100-110 g sourdough
• 5 g salt
• 300 ml water lukewarm

Instructions

• Mix all ingredients together. Knead dough briefly until it comes away from the bowl.
• Cover and let rest. After 1 – 2 hours, briefly mix everything again so that a homogeneous mass is formed. Then leave covered to rise overnight. The dough should not be too soft. Rather firmer.
• The other day, place the dough on a floured baking surface (it is best to use spelt flour type 630). Cover with flour. Shape the dough "round".
• The bread can be baked either round or oval. For elongated bread, shape the dough a little elongated. Then place in a proofing basket with the "cap" facing down. Line the proofing basket with a floured cloth beforehand. On top of the dough still cover with flour and let rise covered about 2, 5 – 3 hours. The dough has risen properly when the volume has increased significantly and the dough is elastic with a finger pressure.
• Preheat oven to 240° C top/bottom heat.
• Place a sheet of baking paper on the proofing basket. Then place half of an elongated baking pan on top. Turn the basket with momentum so that the dough lands on the baking pan with the baking paper.
• Cut the dough crosswise a few times with a sharp knife. Then cover with the 2nd higher half of the baking dish. Put in the oven covered.
• Turn down the temperature to 220° C. Bake in the oven for 50 minutes. After about 15 minutes to 200 ° C reduce the temperature. And after another 15 minutes finish baking at 190° C.

Tip

For those who do not have a proofing basket, simply place the dough in a bowl and cover with a cloth. Make sure that the cap is down. Or you can put the dough in a baking dish. However, here the bread should be baked covered with a baking paper. If you prefer a crispier crust, you should bake the bread open at the end. After baking, brush briefly with water.

When shaping in rounds, make sure that the dough is nice and tight at the end. Always rework with a little flour.

The bread is baked through when you tap the bottom after baking and it sounds hollow.

Interesting to know

Spelt flour should not be kneaded for too long.