UrDinkel (spelt, type: Oberkulmer Rotkorn) belongs to the group of ancient grains. Super healthy and in comparison to other spelt types, this one is a 100% spelt representative, also in it’s genetical structure (whereas others are often a cross with wheat). While developing “Dinkle Begierde” (Spelty Desire), I wanted to highlight the typical nutty spelt taste. Nothing easier than that by adding my all time favorite hazelnuts “Tonda Gentile“ from the Piedmont region in Italy. It is nearly impossible to explain this enchanting taste. You simply have to try them.
Water Roux (Tangzhong)
Water Roux is an originally Asian technique, applied to increase a bread’s hydration, which leads to a softer and fluffy crumb and an overall longlasting freshness of bread loafs. Especially spelt breads are said to suffer from a dry crumb right shortly after the bake – that’s why Water Roux is very commonly used for breads with a high portion of spelt flour.
While developing the recipe, I found a quite interesting study from Asia: in various test bakes, Water Roux was used in different mixture versions. Meaning, a different % of flour (in relation to total flour), resting time and water temperature for building Water Roux. The final result showed that using a flour portion of up to 10%, with a resting time of 12 hours and 70 degrees Celsius tempered water lead to a maximum of freshness and a moisty crumb, while still ensuring a nice ovenspring.
My personal result, considering these background facts: a highly aromatic and super tasty spelt bread with longlasting freshness and an incomparable hazelnut-highlight.
Happy baking and a very spelty desire with Dinkle Begierde!
- 405 g UrDinkel (spelt flour, type 1050) available at bongu.de
- 45 g Spelt- or Rye whole-grain flour
- 67 g Mashed yeastwater fruits alternatively: 40g active wild yeastwater
- 354 g Water
- 27 g Old bread dried and milled
- 90 g Piedmond hazelnuts available at bongu.de
- 11 g Salt
- 13 g Aquaposa (or psyllium husk) available at bongu.de
- 12 g Oliveoil
TA (Hydration) 187 (87%) Ingredients
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67g Mashed yeastwater fruits (alternatively: 40g active wild yeastwater)
Mix all pre-dough ingredients. Let it rise at room-temperature until you reach a 30% volume increase (put it in a high bin or container). Let it rest well covered for 48 hours in fridge (during that time the Biga should have doubled in size).
160g Water (70 degrees Celsius)
Roast the flour in a pan for 3-4 minutes (be careful and don't overdo that, as the flour would get a very bitter taste). Let it cool down for a few minutes and mix it lumpfree with the indicated amount of water. Bring the mixture to the boil at 65-70 degrees Celcius while stiring continuously. Once the mixture gets a pudding-like consistency, remove the pan from the stove. Let it cool down, cover the mixture (with a plastic wrap directly on the mixture's surface) and let the Water Roux rest for 12 hours in fridge.
54g Water (boiling)
Soak the old bread in the boiling water and stir well. After that, cover it and store it in your fridge until you'll use it.
300g Water (boiling)
The evening before you gonna mix the main dough, soak the freshly roasted hazelnuts in 300g of boiling water (a part of that water will be the entire water amount for your main dough). Let it cool down and store it well covered in your fridge until you’ll use them.
Water Roux
Old bread soaker
306g UrDinkel (spelt flour, type 1050)
45g Spelt- or Rye whole-grain flour
140g (Nut-) Water
6g Honey
13g Aquaposa (or psyllium husk)
Dissolve the honey in the nut-water and mix it with all indicated flours and the Biga and let it rest well covered for 1 hour (autolyse).
11g Salt
12g Oliveoil
90g Piedmond hazelnuts
Add salt and the oliveoil to the autolyse-dough. Mix it by hand until it releases from the bowl and you are able to perform a good dough-window-test. At the end of the mixing process add also the hazelnuts carefully.
Dinkle Begierde (Spelty Desire) is a unique taste-adventure - no matter how you enjoy it: pure, with marmelade or matured cheese. Don't worry if you suffer from hazelnut-allergy. Just replace the hazelnuts by other nuts of your choice or skip them entirely. In any case I promise you: you can't resist!
