Rustic PureSpelt plaited loaf with grain mash
for 2 loaves
260 g of water
200 g of PureSpelt flour with 20% grist
800 g of PureSpelt flour with 20% grist
3 teaspoons of salt
42 g of yeast, crumbled
1 tablespoon of honey
Approx. 4.5 dl of milk
80 g of butter, cut into pieces
A little PureSpelt flour with 20% grist for rolling out and sprinkling
Mash: Boil the water and while still boiling hot pour onto the PureSpelt flour while stirring constantly, continue to stir until the mixture is smooth and compact. Allow the mash to cool, cover and place in the refrigerator over night.
Dough: Mix the flour and the salt, form a hollow. Mix the yeast with the honey and the milk and pour into the hollow. Add the butter and the mash. Briefly knead into a wet, smooth dough. Cover and allow it to rise at room temperature for 1-2 hours until it has doubled in volume.
Punch down the risen dough. Leave the dough to rise for a further 20-30 minutes.
Divide the dough into four and using a little flour form four rolls of 50-60 cm in length and plait two rolls into a plait for each loaf. Lay the plaited loaves on a baking tray covered with baking paper. Sprinkle with a little flour according to taste.
Slide the baking tray into the lower half of an oven that has been pre-heated to 230°C. Reduce the temperature to 200°C and bake the braided loaves for 40-45 minutes. Remove and place on a grid to cool.
If one adds a grain mash to a yeast dough of PureSpelt flour, both the pastry and the plaited loaf retain their form much better, but also the finished bread remains pleasantly moist and fresh for much longer.
IG Dinkel, Judith Gmür-Stalder