DINKELSAUERTEIGBROT
/ SPELT SOURDOUGH BREAD
In my hometown and in the region of Baden, Basel, and Alsace you will find bakeries that make breads either sourdough based or using yeast as a leaven, that have nuts and fruits in it. There are all kinds of combinations, just nuts, only fruits or a combination of it. You find hazelnuts, walnuts, figs, raisins and apricots etc.
We decided to make a Dinkelsauerteigbrot/spelt sourdough bread, a sourdough bread which can have rosemary, garlic, walnut or black pepper in it. It has a long rising time and is folded multiple times before it is put in proofing baskets and will go trough a cold rise for 14 hours. This practice helps to develop the flavors of the Dinkelsauerteigbrot. It has a slightly sour flavor with some nut flavors from the spelt flour. When chewing the bread you will taste how the sour and nut flavors melt together with the carmalized crust. This is a great bread with cheeses of all kinds. But especially with blue cheeses, like a gorgonzola and very good simply with butter.
.
Ingredients
Organic white wheat flour, organic whole spelt flour, water, sourdough, and salt.
