German Spelt Bread with Sourdough (Dinkelbrot)
I love a good hearty loaf, and one of my favorites for sandwiches and toast is this authentic German spelt bread called Dinkelbrot. It's made with sourdough, whole grain spelt flour, and just a little whole wheat flour to improve its structure.
Ingredients
Levain
- 50 grams active, bubbly sourdough starter
- 80 grams warm water (between 80°F and 90°F)
- 50 grams spelt flour
- 50 grams whole wheat flour
Dough
- 200 grams levain
- 350 grams warm water (between 80°F and 90°F)
- 400 grams spelt flour
- 100 grams whole wheat flour
- 10 grams salt (use non-iodized table salt or fine sea salt)
Instructions
Prepare the Levain
- In a large mixing bowl, whisk the sourdough starter and warm water until the sourdough is dissolved.
- Add the spelt flour and whole wheat flour and mix with a large spoon.
- Cover the bowl with a clean kitchen towel and allow it to rest at room temperature for 3 to 4 hours, until it doubles in size.
Prepare the Dough
- In a large mixing bowl add 200 grams of the levain (which isn’t all of it!) with the water. Whisk it to dissolve the levain.
- Add the spelt flour, whole wheat flour, and salt. Mix it in the bowl with a large spoon to combine everything.
- On a clean work surface, knead the dough by hand for five minutes, until it’s elastic. This dough will be more wet than other bread doughs, because spelt flour needs more hydration. The dough is done being kneaded once it’s relatively elastic and smooth, but it will still feel a little wet and slightly sticky.
- Return the dough to the mixing bowl. Cover it with a clean kitchen towel and let it rest overnight, for about 8 hours, until it doubles in size. Continue on to the next step right away, or refrigerate the dough for up to 12 hours.
- Grease a loaf pan with a little olive oil or butter.
- Shape the dough on a clean work surface into a log. Gently push the sides of the dough down and underneath it to create tension on top. Place the shaped dough into the prepared loaf pan with the seam facing down.
- Cover the dough with a kitchen towel and let it proof for about 3 hours at room temperature, until it puffs up. When you gently press into the top with your finger, the indentation should slowly spring back to its original shape after a few seconds.
Bake the Bread
- Preheat the oven to 425°F.
- Bake the bread for 35 to 40 minutes, until the loaf is golden brown and has an internal temperature of around 200°F to 210°F.
- Remove the loaf from the loaf pan and let it cool completely to room temperature on a cooling rack for at least a couple hours. Then slice and enjoy!!
Notes
- Levain: The levain hydrates the dough so it’s easier to work with, since spelt flour doesn’t absorb water as readily as regular wheat flour. And it ensures your sourdough is active and ready to rock & roll!
- Don't Overmix: Be careful not to over-mix the dough. Spelt dough is more fragile than whole wheat or white bread dough, since its gluten structure isn’t quite as strong. Knead it gently to prevent it from becoming tough and dense.
- Test for Doneness: Use an kitchen thermometer to test when your bread is done baking. Place your thermometer into an outer edge of the loaf pointing towards the center to get an internal temperature reading.
- Types of Spelt Flour: I recommend using whole grain spelt flour for its richer flavor and darker color which make this loaf more authentically German. But you could substitute white spelt flour for softer, lighter bread.
- Storing: Store your cooled loaf at room temperature for up to 4 days or in the freezer for up to 3 months.
Nutrition
Serving: 1sliceCalories: 196kcalCarbohydrates: 37gProtein: 7gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 326mgPotassium: 45mgFiber: 6gSugar: 0.1gVitamin A: 1IUCalcium: 6mgIron: 2mg
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