Dinkelbrot - German Spelt Bread
Dinkelbrot is a traditional German spelt bread that has been made for centuries in the rural regions of Germany. Spelt is an ancient grain that is rich in fiber and minerals, offering a more nutritious alternative to traditional wheat breads. Dinkelbrot is characteristically a dense, slightly nutty bread that is even more delicious when enriched with seeds. In Germany, it is often eaten for breakfast with butter or cheeses, but it also makes an excellent base for sandwiches.
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the lukewarm water, honey, and yeast. Let it sit for 10 minutes, until the yeast is foamy.
2
In a large bowl, whisk together the spelt flour and salt.
3
Pour in the yeast mixture and knead until you have a soft but elastic dough.
4
Knead in the sunflower seeds and flax seeds. Cover and let rise in a warm place for 1 hour, or until doubled in size.
5
Shape the dough into an oblong loaf and place it in a greased loaf pan.
6
Cover and let rest for another 30 minutes to allow the dough to rise further.
7
Preheat oven to 400°F (200°C) and place a small bowl of water on the bottom rack to create steam.
8
Bake the bread for 40-45 minutes, until golden brown and the bottom sounds hollow when tapped.
9
Let cool completely on a wire rack before slicing and serving.
