Selbstgemachtes Dinkelbrot Recipe

Hey there, fellow bread aficionados! You won’t believe how empowering it feels to transform simple ingredients like spelt flour and yeast into a warm, homemade loaf that fills the air with its enticing aroma. So, grab your mixing bowl, because today we’re crafting a rustic loaf that’s going to take your bread game to the next level—let’s get baking!

Making Dinkelbrot at home is a joyful affair. It’s hard not to be delighted when the kitchen fills with the nutty, toasty aroma of spelt flour, working together with yeast and a touch of olive oil.

The nutty flavor of spelt makes Dinkelbrot a perfect backdrop for seeds and nuts. Give them a try!

(And don’t forget to toast the seeds first.)

Selbstgemachtes Dinkelbrot Recipe Ingredients

• 500 g Dinkelmehl: A healthy whole grain, rich in fiber and protein.
• 1 packet dry yeast: Agent for dough rising, essential for fluffy texture.
• 1 teaspoon salt: Enhances flavor, balances overall taste of the bread.
• 1 teaspoon sugar: Feeds yeast for fermentation, adds slight sweetness.
• 300 ml lukewarm water: Activates yeast, hydrates flour for dough formation.
• 2 tablespoons olive oil: Adds moisture, promotes a tender crumb texture.
• Optional seeds or nuts: Provide crunch, boost nutrition with healthy fats.

Selbstgemachtes Dinkelbrot Recipe Ingredient Quantities

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• 500 g Dinkelmehl (spelt flour)
• 1 packet dry yeast (7 g or 1 tablespoon)
• 1 teaspoon salt
• 1 teaspoon sugar
• 300 ml lukewarm water
• 2 tablespoons olive oil
• Optional: seeds or nuts for topping (e.g., sunflower seeds, pumpkin seeds)

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How to Make this Selbstgemachtes Dinkelbrot Recipe

1. In a big mixing bowl, combine spelt flour, dry yeast, salt, and sugar. Mix well to evenly distribute the dry ingredients.

2. In the center of the dry ingredients, create a well and pour into it the lukewarm water and olive oil.

3. Using either a spoon or your hands, mix the components of the mixture together until they take on a form that’s reminiscent of a rough dough.

4. Remove the dough from the bowl and place it on a work surface that has been lightly sprinkled with flour. Knead the dough for about 10 minutes, until it is smooth and elastic.

5. Put the dough you’ve kneaded into a bowl that you’ve oiled lightly. Cover the bowl with a damp kitchen towel. Now comes the fun part: Place the bowl in a warm spot and wait. In about 1 to
1.5 hours, the dough should have doubled in size, and you should be ready to punch that dough down.

6. Set your oven to a temperature of 220°C (428°F) to get it ready for the cooking process.

7. When the dough has finished rising, gently deflate it by punching it down. Shape the dough into a loaf and put it on a baking sheet lined with parchment paper.

8. When using, disperse seeds or nuts atop the loaf, and press them into the dough.

9. Once more, drape the damp kitchen towel over the loaf and allow it to rise an additional 15 minutes.

10. Place the dough in the preheated oven and bake for 25-30 minutes, or until it has attained a golden-brown hue and emits a hollow sound when you strike it on the bottom. Cool the loaf on a wire rack before slicing. There you have it!

Selbstgemachtes Dinkelbrot Recipe Equipment Needed

1. Large mixing bowl
2. Measuring cup
3. Measuring spoons
4. Spoon or hands for mixing
5. Clean work surface
6. Kitchen towel
7. Oven
8. Baking sheet
9. Parchment paper
10. Wire rack

FAQ

• Q: Can I use fresh yeast instead of dry yeast?A: Yes, you can replace dry yeast with 20 g of fresh yeast.
• Q: What can I use as a substitute for Dinkelmehl (spelt flour)?Whole wheat flour may be used as a substitute. However, the variation in flavor and texture is noticeable.
• Q: How long should I let the dough rise?A: Let the dough rise for around 1 to 1.5 hours, or until it has doubled in size.
• Q: Can I add seeds or nuts directly to the dough?A: Yes, you can add seeds or nuts to the dough for extra texture and flavor. You can also mix them into the dough—just be careful not to let them get too worked in. This is an unevenly mixed dough, and it should remain so.
• Q: What is the recommended oven temperature for baking spelt bread?A: To bake the bread, heat your oven to 220°C (428°F).
• Q: How long should the bread be baked?A: For about 30 to 35 minutes, bake the bread until it sounds hollow when you tap on the bottom.
• Q: Can this recipe be made gluten-free?A: Flour made from spelt is not gluten-free; thus, it does not work for a gluten-free diet.

Selbstgemachtes Dinkelbrot Recipe Substitutions and Variations

Spelt flour: You can substitute with whole wheat flour or a 50/50 mix of all-purpose and whole wheat flour.
You can use fresh yeast (21 g), but make sure to activate it in water first.
Substitutes for olive oil can include vegetable oil, melted coconut oil, or melted butter.
Seeds or nuts (optional): Use chia seeds, flaxseeds, or chopped almonds for a topping.

Pro Tips

1. Ensure your water is lukewarm, around 38-40°C (100-104°F), to activate the yeast properly without killing it. This will help your bread rise better.

2. To develop more gluten and achieve a better texture, consider an autolyse step: after mixing the flour and water, let the mixture rest for about 20 minutes before adding yeast, salt, and sugar.

3. For a deeper flavor, let the dough rise in the fridge overnight instead of just letting it rise at room temperature for 1-1.5 hours. This cold fermentation helps develop a more complex flavor profile in the bread.

4. If you have a baking stone, preheat it in the oven and transfer your loaf onto it for baking. This helps the bread cook more evenly and gives a nice crust.

5. For extra crunch and flavor, lightly toast the seeds or nuts in a dry pan before pressing them into the loaf. This enhances their flavor and adds depth to your bread.