Tag Archives: wheat free

September 16th, 2018

Emmer Ciabatta

Category Bread Tags: Emmer, overnight, wheat free 10 Responses

When I was shopping flour in our local mill I discovered a white emmer flour and I couldn’t resist. It was to tempting and I had already the idea of a pure Emmer Ciabatta in my mind.

The “white flour” of the ancient grains can be varying in their “whiteness” as there is no norm to classify it. My flour turned out to be a darker shade of “white”, so I guess it will equal something between a Type 812 and a Type 1050.

Kneading dough with ancient grain flour needs more attentiveness, as their gluten networks is more fragile and easy to over-knead compared to spelt. So testing gluten development during the kneading is a must here. The window pane test will help to judge this.

The flavour of this bread is great: deep, complex and irresistible nutty but without the slight bitterness of whole grain bread. And I’m already thinking of what to bake next with the other half of the flour bag…

Emmer-Ciabatta

yields 4 Ciabatta

Autolysis

500g white Emmerflour
350g Water

Dough

Autolysis
4g Psyllium hulls
50g Sourdough from the fridge (100% Hydration)
25g olive oil
10g Salt
5g fresh yeast

2. Water addition

90g Water

Mix flour and water and let it rest for 60 min at least.

Now add the remaining ingredients of the dough and knead for 5-8min at slow speed, adding the water in small increments while kneading. At the emd, the gluten network should be very well developed and the dough should be sticky.

If possible, place the dough in a square container, as this makes it later more easy to cut the dough into squares. Ferment for 3 hours, folding every 30min, then place the dough in the fridge for at least 16 hours. After that time span dough should be bubbly. If not, increase the fermentation period a bit.

Heat the oven with baking stone to 250°C

Flour the countertop and carefully turn the dough on it. Divide the dough with a dough scrapper into four pieces. Gently stretch the dough pieces to the typical ciabatta shape.

Lay on a couche (floured), cover with a second cloth and proof for 50 min.

Bake on the preheated stone for 35 min with steam.

August 25th, 2018

Spelt & Emmer Burger Buns

Category Rolls Tags: bean flour, Burger, Emmer, Flohsamenschale, Malt, Spelt, wheat free, whole grain 10 Responses

There is one advantage of recipes which are troublesome in the development: the other good recipes you find on the way. A recipe which development was extremly troublesome is the spelt & emmer sandwich bread I needed for my “Vergessene Getreideschätze” course. It took me over a year until I got the bread just as I wanted it to be. But as I was testing different methodes and the influence of ingredients, I got a lot of good recipes during this tests: Sandwich bread with Emmer, Spelt-Sandwich bread, Spelt-Emmer-Sandwich bread und spelt brioche. And this whole grain Spelt & Emmer Burger Buns are from this series, too.

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July 8th, 2018

Spelt Potato Braid

Category Bread Tags: egg free, milchfrei, Spelt, Sweet starter, Tonkabohne, wheat free 12 Responses

Sometime it is good to have a delicious recipe at hand, which works well for those, who are not eating milk, eggs or wheat. For me, it is important that these recipes do not taste like “replacements” but are delicious stand-alone recipes.

The Spelt Potato Braid is one of this recipes. The dough is made without milk or eggs and if you replace the egg for glacing with the optional shiny glazing mix the recipe is vegan. The potato keeps the dough moist and tender, and a good portion of almond butter supplies the dough with an extra portion of fat and adds flavour. The almond flavour can be further enhanced when some grounded tonka bean is added to the dough, too.

And so, the braid is delicious and full of flavour: a braid with tendency to be a new favourite!

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June 9th, 2018

Whole Grain Spelt Bagel

Category hand kneaded, Overnight, Rolls Tags: Hand kneaded, only with yeast, overnight, Spelt, wheat free 15 Responses

Inspiration is a strange thing. In case of this whole grain bagel it came to me in form of an advertisement “to-go products” at the side of an supermarket. “Bagels” I told my beloved one while musings “are a good idea”. Back home I stumbled across a back of whole spelt flour and the different ideas melted together to one recipe.

As I baked them not in my own kitchen, I simplified the recipe as much as possible: hand kneaded dough and a long resting period in the fridge make sure, that they can be baked with no fancy equipment or preferment at hand.A spoonful sourdough can help to further improve flavour, but it is not mandatory. As the whole grain flour needs more water then white flour, the recipe has a higher hydration then the normal bagel recipe. Together with the overnight fermentation in the fridge this ensures that the bran can soak up all water needed. This helps to keep the crumb chewy and to enhance the bagel shelf life. But anyway – after two days all of the bagels were already eaten as they tasted so good…

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May 31st, 2018

Spelt Einkorn Baguette

Category Bread, Overnight Tags: bean flour, Einkorn, overnight, Spelt, wheat free 10 Responses

For a family BBQ I had opted for bringing bread (anyone surprised by this?). And as I had some left over Einkorn flour from the Ein-Korn-Rolls I baked last week, my plan was made fast: Spelt Baguette with a good amount of whole Einkorn flour.

As Einkorn has the tendency to destablize the gluten network, I decided to use some enzyme active bean flour. The enzymes of this flour start oxidative processes in the dough, which leads to a better links between gluten proteins and thus to a stronger gluten network. If you need alternatives for bean flour please take a look at this post.

To watch the oven spring was mere “oven tv” for me. I sat happily before the oven and watched its oven spring. It was such a beautiful ovenspring, that it was very hard to to wait until the breads cooled before I sliced them. But then I was very happy: the crumb is for baguette with such a weak gluten network and one third whole grain flour surprisingly open. And the flavour is complex with its deep nutty undertones from the einkorn flour.

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April 27th, 2018

Crisp Spelt Crescents

Category Rolls Tags: Sourdough, Spelt, wheat free 18 Responses

These Crescents are a spontaneous recipe. I planed to bake some kind of rolls and so I prepared more sourdough than I needed for the Sprouted Spelt Bread the night before. But what to bake – I had no clue then.

Most of the time, I sit down and write down the draft of a recipe before I head to the kitchen. This makes not only baking more easy but helps me to finetune the recipe for publishing, too. The decisions for this rolls, anyway, where made in the kitchen by following my instincts. While proofing, I type down the recipe as fast as I could to prevent me forgetting some detail. And I’m glad I did so as I love the new rolls very much.

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April 20th, 2018

Sprouted Spelt Bread

Category Bread Tags: Sourdough, Spelt, sprouts, wheat free 21 Responses

It was nearly 10 years ago when I stumbled over a sprouted grain bread. Susan from Wild Yeast baked it for Bread Baking Day with the theme “Bread with Sprouts”. A long, long time ago… I can still remember…

But it needed a second encounter to make me thinking about it. This second time I tasted a bread from sprouted spelt on a bread market a year ago. And this time I was hooked. But as sprouting is time consuming I took some time to start this project. But the Easter holidays were perfect for a new adventure!

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April 13th, 2018

Spelt Sandwich Bread with Emmer

Category Bread Tags: Emmer, only with yeast, Poolish, Spelt, wheat free 28 Responses

Before Easter we had some young visitors. And as I doubted that a hearty whole grain bread would be their most favourite bread I baked a soft sandwich bread instead. But – and aunts can be a little mean – I still added 30 % whole grain flour to make the bread hearty and healthy enough for me to enjoy.

This bread is another step towards the whole grain spelt and emmer sandwich bread I work on already for some month. As the combination of emmer and whole grain tends to destabilize the gluten network I added everything to strengthen it: Egg as lecithin source, rose hip powered as vitamin c source and some physillium hulls to bind more water.

And the bread turned out just like a sandwich bread should be: fluffy with shreddable crumb and a crust that was crisp fresh from the oven but turns softer while cooling. And our seven and five year old guests enjoyed the bread very much. It vanished so quickly that my love complained that he got nearly nothing of this fluffy bread. But, as the first grader happily explained, this is because the bread is perfect to be eaten with tooth gaps. And then she took the last slice…

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March 9th, 2018

Three Grain Bread (Variant 2)

Category Bread Tags: Buttermilch, Emmer, only with yeast, Rye, Spelt, sun flower seeds, wheat free 30 Responses

Sometimes I have “phases” in which I concentrate on a special topic while baking. At the moment it is whole grain. Maybe the very cold or dark winter is the reason why I am craving for grains, I do not know. But it is as it is and so I played a bit with the recipe I posted two weeks ago. The result is a beginner friendly bread which needs not so much planning as works without preferment. To still archive a balanced flavour I opted for a mixture of buttermilk and a tiny bit of balsamico. The amount of balsamico has to be well balanced, as to much can cause a unwelcome stingy tartness. But carefully dosed it creates a flavour with reminders of sourdough taste.

For the rest, I keep the parameters: enough time for kneading and proofing, so the whole grain flour can soak up all liquid its need. And for a little change in the palate I switched wheat with emmer flour. But if you have no emmer flour at hand, it can be baked with spelt flour all along, too.

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February 18th, 2018

Spelt Burger Bun

Category Rolls Tags: Burger, Butter, Egg, Spelt, wheat free 20 Responses

There is no shortage for burger bun recipes here in the blog. But while I am not willing to discuss a change by the patty (it HAS to be my vegan ABC-Burgerpatty) we like a change by the bun. And when we decided spontaneously that we would like to eat Burger for Dinner, I opted to bake spelt buns this time. When I checked the blog, I realized that I published no spelt variant until now. Something I had to change instantly, of course.

As the recipe is one for baking without long planning, there is no prefermet involved. To deepen the flavour non the less, I added some sourdough from the fridge and used it refresh my sourdough all along. For keeping the moisture in the dough, I opted for physillium hulls (no need to wait for a water roux cooling). And I added a good portion of freshly milled spelt, enough for some nutty flavour but not so much that it would compromise the fluffiness of the bun. It worked well together and after four hours we were able to serve some delicious burger along with sweet potatoe fries.

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