Hey there :)
So far this year I have been playing around with different grains when baking bread. Not that I was running out of normal flour… No, that will never happen.. I kid you not when I say we have 10 different bags of flour in our cupboard.. I have a flour obsession…
I just wanted to test how grains like millet, amaranth, buckwheat etc. work in a bread. And they work quite well and sometimes they also lend a totally different flavor. Amaranth for example really hast some interesting strong flavor :)
This bread however tastes like some pretty classic bread, maybe a bit nuttier and earthier. But it is a taste you will be used to. It is however made with emmer, an ancient grain that nowadays isn’t as common anymore. It is related to wheat and also contains gluten, so it is not a substitute if you are intolerant. It has however more nutritional value than your standard wheat. And it is wayyy more expensive… if you can find it, that is. To be honest I couldn’t find in any local store so far, so the internet might be a better place to look for it ;)
But even with its price and hard-to-come-by-ness, it is worth to give it a go, as it is really healthy. Plus I love experimenting with new stuff. So if you can get your hands on emmer (or emmer flour), go get it ;)
For this recipe I have used whole emmer berries and ground them myself and that worked perfectly fine. But I guess using some (whole grain) emmer flour will be ok, too. For the base I went with rye-sourdough and I also added some spelt flour to the dough. So it’s not a 100% emmer bread, but still has enough so you can call it the main ingredient here :) The recipe will take some time to make, but most of it will be passive waiting time and won’t require an active you working the dough. So if you plan your schedule, this bread is quite manageable :)
- 50g sourdough starter
- 75g whole grain rye flour
- 75g water
- 50g emmer flour or emmer berries
- 250g. water
- all of the sourdough
- all of the emmer-pudding
- 200g emmer flour or emmer berries
- 150g whole grain spelt flour
- 50g water
- 10g butter or coconut oil
- 10g molasses
- 10g salt
Mix your sourdough starter with rye flour and water an set aside for at least 10 hours until it gets bubbly and active.
Mill 250g of your emmer berries. If you already have emmer flour you can skip that step.
Measure 50g of emmer flour and combine in a small pan with 250g of water. Over medium-low heat bring the mixture to a simmer, stirring constantly, for about 2 minutes until you have a pudding like consistency. Take away from the heat and let cool. This step can also be done at Day 1
Mix all the ingredients except for the salt together in a big bowl and knead for about 10 minutes until thoroughly combined. Set aside for autolyze for about 30 minutes.
After 30 minutes add the salt to the dough and knead again until evenly distributed.
Set the dough aside for 4 hours, stretching and folding the dough every 30 minutes.
On a floured workplace take out the dough and divide it into 5 equal parts. Form the dough into round and place them one after another into a long and greased baking tin OR use a small one and bake half of the dough as pan rolls. Up to you. Sprinkle some flour on top and place covered in the fridge (or somewhere outside if it is cold enough) for about 10 hours for a long fermenatation.
Preheat your oven to 250°C. Take the dough out of the fridge and let sit at room temperature for about 30 minutes. With a knife or dough scraper press little Xes on each part of the dough. Place the bread in the middle part of your oven and pour 1 Cup of water into the oven or a hot baking tray on the lower rack of the oven. Bake for 10 minutes then reduce the heat to 200°C and bake for another 35-45 minutes. After about 30 minutes take the bread out of the tin.