PureSpelt saffron bread
for 2 loaves
80 g of PureSpelt half-white or white flour
2 g of yeast
1 pinch of salt
50 g of water
500 g of PureSpelt half-white or white flour
1 teaspoons of salt
50 g of sugar
75 g of butter, cut into pieces
Approx. 2.75 dl of milk
1 sachet of saffron
10 g of yeast, crumbled
50 g of fermented dough (see above)
½ egg, whisked
Fermented dough: Knead together all the ingredients, cover well and leave in the refrigerator for 48 hours to rise. The older the dough is, the more aromatic the bread will be.
Dough: Mix together the flour, salt and sugar. Add the egg and the butter, mix the saffron and yeast with the milk and pour into the flour mixture. Tear the fermented dough into small pieces, add to the mixture and briefly and gently knead into a smooth dough. Cover and allow to rise to double its volume at room temperature.
Prove the dough, allowing it to rise for another 30 minutes.
Divide the dough into two equal parts, form each part into a ball and lay the balls on a baking tray lined with baking paper. Brush the dough balls with egg and leave to rise for 15-20 minutes.
Again brush the saffron breads with egg, score the surface crosswise and bake in the lower half of an oven pre-heated to 180°C for 35-40 minutes until light brown. Remove from the oven and allow to cool on a grid.
Cuchaule AOP, a slightly sweet saffron bread, is in Frieburg a traditional part of the harvest festival. It is served at the beginning of the festival meal with butter and Moutarde de Bénichon (Bénichon mustard). It also tastes delicious, for example, with butter and quince jelly or strawberry jam. As desired, add a further 40 g of PureSpelt flour and 25 g of water to the fermented dough and allow it to ferment further so that the desired amount of dough is available in the refrigerator to bake further loaves. Instead of fermented dough use leavened dough.
IG Dinkel, Judith Gmür-Stalder