Bread Baking

Many people who are allergic to wheat can eat Dinkel without adverse effects. This is not because Dinkel contains no gluten – on the contrary. But this gluten has a basically different composition from that of wheat, with only two genomes (genetic material on the chromosome) instead of wheats's three.

Here are some tips

It is better to use a small amount of yeast and rise the dough for a longer time. Either stir it up in the morning and leave rise all day, or stir up in the evening and bake next morning. (Dinkel dough is stickier than wheat dough, a common mistake is to make the dough too dry.)

Dinkel Bread

Dinkel flour can be used in exactly the same way as wheat flour – just replace the flour in any recipe with Dinkel flour.

Any bread receipe can be made with Dinkel flour.

View our Recipe

Jerome's Wholemeal Wheat Bread (70%)

Mix 700 g wholemeal flour and 700 g water well in a bowl. Set aside covered for 6-12 h to let the grain soak and flavor develop. Add 1 tb of active sourdough starter to 100 g wholemeal rye flour and 150g of body temperature water. Stir to combine. (your levain which you set aside to ferment). After 4-12 hours test the levain by scooping a tsp into a cup of body temperature water. If it floats the levain is ready.
Add 200g levain along with 100ml of warm water to a large bowl and stir. Add 300 g organic unbleached white flour and the rested wholemeal flour to the bowl and stir. When the dough is one clean piece, start to mix, stretch, pull and fold it for a minute, rest covered for 45 min. Add 24 g himalayan salt and fold it in for 2-3 min. Transfer the mixed dough to a greased container with a loose lid to start the bulk fermentation, rest it for 30 min. Fold it over itself 2-4 times, let it rest. Repeat the folds every 20-30 min for 2-4 hours until the dough has increased in volume. Pour the dough onto a clean bench, divide into 2 pieces. Stretch and fold them (youtube 'sourdough preshaping') Dust the preshaped dough with flour and cover with a tea towel to rest for a final 30 min. Lightly dust the tops of the preshaped pieces, scrape under each piece with a spatula to flip before stretching and giving the final tension up. (Youtube 'sourdough final shape and proof').
Add each shaped piece to a floured tea towel sitting in a bowl/basket for rising.
Place in the fridge and let proof for 2-24 hours. (explore different flavours, allowing longer and shorter proof time in the fridge), heat your oven to 260°C, add the loaves from the fridge by dusting the top and flipping from the bowl/basket into the hot pan. Score some cuts into the dough before quickly adding the sealed lid back on, and bake covered for 21 min on a lower heat of 230°C. After 21 min remove the lid and bake for a further 15-20 min or until you lift the loaf and tap the bottom and hear a nice sounding drum.
Jun 28, 2016

Carol's flat Breads

Put in a bowl: 2 cups of flour (I use wolemeal spelt and rye, but white is fine too); ½ teaspoon baking powder and salt. Make a well in the dry ingredients and pour in 1 cup of warm water. Mix to make a soft but not sticky dough (you can add more flour or water). Kneed for 5 minutes and leave to rest under a bowl for 10 or more minutes.
Split into 8 equal balls and roll out to about 24 cm rounds (you will see mine are not too round ) - use plenty of flour to do this.
When I get to four left to roll, I put my heavy bottom pan on the stove top to heat – I use a medium heat.
Cook each bread like this: Watch the bread and when you see little air bubbles appearing in the bread turn it (takes 15-30 seconds and the bread goes a little darker), cook on the other side for the same time (it depends on your pan and your heat how long). Then flip over again and use a fish slice to push the bread onto the surface of the pan (only for about 10-15 seconds) – it should get air bubbles in it that you keep pushing down (but this depends on your flour and is not essential); turn over and do the same to the others side. Put the bread on a rack and cover with a tea towel. Repeat with the other seven breads, stacking them on top of each other under the tea towel.
The breads will stay fresh for a couple of days if sealed in a plastic bag but I put mine in the freezer while they are still warm and take them out to make in the mornings for lunches. They only take a couple of minutes to defrost on the bench.
I spread either chutney or pesto on the bread and fill with salad vegetables. They are nice with hot egg in them also. You can use them for spring roll wrappers and deep fry them, but personally I like them for lunch with salad in them.
Bonaparte
Jun 06, 2016
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