PureSpelt pops wholemeal loaf
Preliminary time: approx. 3 hours
Preparation time: approx. 30 minutes
Baking or cooking time: approx. 40 minutes
For 2 loaves, 2 baking tins each approx. 11 x 18 cm
70 g of PureSpelt pops, unflavored
1 dl of water
450 g PureSpelt wholemeal flour
1 1/2 teaspoons of salt
15 g of yeast, crumbled
Approx. 2.5 dl of water
To prepare the grain mash, put the original PureSpelt pops into a mixing bowl. Bring the water to the boil, pour boiling hot water over the pops, stir briefly and place covered in the fridge overnight.
For the dough, mix together the flour and salt in a bowl, form a trough. Add the crumbled yeast, water and PureSpelt pops and knead briefly to form a smooth dough. Cover and allow to rise for 2-3 hours. Druing this time punch down the dough several times.
Cut the dough in half, form each half into longish loaf shape and place each piece of dough into a baking tin lined with baking paper. Cover the tins and leave to rise again for 20-30 minutes. Then sprinkle with a little flour and make a cut lengthwise across the top of the loaf.
Slide the loaves into the middle of an oven preheated to 230°C. Reduce the oven temperature to 190°C and bake the bread for 35-40 minutes. Remove from the oven and allow to cool on a grid.
IG Dinkel, Judith Gmür-Stalder, Richemont Kompetenzzentrum Luzern