Dinkel Bread – handmade loaves
Put 4.5 cups lukewarm water into a bowl.
Add 1 tsp. dried yeast and 2 dessp. salt.
Tip in flour out of the bag, several cups at a time. Mix with a wooden spoon between additions. Stop when the mixture is too stiff to work with a spoon any more.
Optional bit not essential: flour bench and hands and knead sough briefly. Maybe work in 0.5 cup more flour. Return to bowl.
Cover bowl with a damp cloth and stand at room temperature either all day or all night.
Punch risen dough down and knead briefly to get a smooth dough. Divide into 2 and put in greased tins.
Allow dough to rise until it’s just reached the top of the tin and slightly rounded on top. A warm place will hurry this up, but you may have to wait up to 1.5 hours for this if at room temperature.
Put tins into oven (preheated to 225⁰ C) for 10 minutes – then reduce the temperature to 180⁰ C and cook for another 50 minutes. Bread is probably cooked when outsides are a lovely golden brown.
If a slice of your bread hat largish holes all over it, the dough was a little too wet. If the texture is dense and not very elastic, the dough was too dry.
Dinkel Bread - for breadmakers
- 1 cup of cold water
- 1 tbs of oil or butter
- 1 tsp of salt
- 2 tsp of honey or sugar
- 3 cups of Dinkel flour
- 3 tsp of yeast
Place all first 4 ingredients in bread pan, then add flour and yeast. Dinkel doesn’t like to be too wet a dough or kneaded for too long. Try on a white loaf cycle on even pull the dough out once kneaded during kneading process, putting it back in for rising. Dough should be firm to the touch having to apply small amount of pressure to indent, definitely not sticky. If your loaf has a glazed pitted hard crust on top that has sunk, this is probably because the dough had too much water or was kneaded for too long. If your loaf is a hard small brick try a little more water next time! Dinkel is a delicious bread, worth a few loaves experimenting to get it right.