Spelt bread (Dinkelbrot)

Made mainly with spelt flour this bread is for anybody who wants to avoid wheat. The dough contains 10% rye flour for additional flavor. Since I don't have spelt sourdough there is a tiny amount of wheat in there though. Very tasty, but before you get started, be aware that this bread needs 2 resting periods of more than 12 hours.

Sourdough

• 65g white spelt flour
• 50ml water
• 7g wheat sourdough

Combine all ingredients in a bowl and stir until smooth. Cover and let rest at room temperature for 16-18 hours.

Pre-Ferment (Vorteig)

• 200g white spelt flour
• 20g light rye flour
• 220ml water
• 1/2 tsp Active Dry Yeast, 1/4 tsp of sugar and 1/3oz (13ml) of water, mixed and let stand for about 10 minutes (or 3g fresh yeast)

Combine all ingredients in a bowl and stir until smooth. Cover and let rest at room temperature for about 2 hours. Transfer to refridgerator and let rest for another 14 hours.

Main Dough

• Sourdough
• Pre-Ferment
• 400g white spelt flour
• 50g light rye flour
• 180ml water
• 3/4 tsp Active Dry Yeast, 3/8 tsp of sugar and 2/3oz (20ml) of water, mixed and let stand for about 10 minutes (or 4g fresh yeast)

Combine all ingredients except for the salt in a mixing bowl and mix for 10 to 15 minutes; add the salt towards the end. Cover (either with lid or plastic wrap) and put into the refridgerator over night.

Take the bowl out on the next day and let it adjust to room temperature (takes about 1-2 hours). Form into a ball and put into well floured fermentation basket. Let the dough rise for 1 to 1 1/2 hours at 86-90°F  (30-32°C). You can get to that temperature using your oven by just turning on the oven light.

Preheat oven to 450°F (230°C).

Place parchement paper on a baking sheet and turn-over the dough from the basket onto the sheet. Cut X-shape into top of the dough (you want to cut through the firmer "skin" but not too deep into the dough inside).

Put baking sheet on the 2nd level from the bottom, spray water into oven and bake for 15 minutes or until desired browning. Open the oven door to let out steam, then reduce temperature to 360°F (180°C) and bake another 40 minutes.

To check if the bread is ready knock on the bottom. It should sound a little hollow.

The original recipe is by ketex.de, however I couldn't find it online. I got it from his book.