As I’ve mentioned in posts before, I’ve been enthralled with Swedish recipes lately. And as I go through summer doing a sandwich a day, I wanted to bake my own bread for part of it. Today was a perfect opportunity because it’s been a little rainy. And as I was perusing my “go to” site for Swedish recipes, I found a recipe for bread that uses spelt flour. It also calls for bread flour, a high protein flour that helps stretch the gluten and raise the dough higher. A local grain farmer grows a heritage variety of wheat called Park wheat along with other heritage and ancient wheat and grains. I sifted the Park wheat flour and used the bran left behind to dust the bottom of the baking sheet and over the top before it was baked.
This is my recipe based on swedishfood.com‘s version of Dinkelbröd, but I use locally grown and milled spelt and Park wheat flour, but feel free to use regular bread flour instead of Park wheat flour if you can’t find it.
Dinkelbröd (Swedish Spelt Bread)
300g/10 oz whole grain spelt flour
200g/7 oz Park wheat flour (or bread flour), sifted before weighing, reserve the bran left behind after sifting to dust the baking pan and risen loaf later)
2 tsp salt
2-1/4 tsp dry active yeast
325g warm water (about 1-1/4 cups)
1 Tbsp honey (or raw cane sugar)
In a large bowl, combine the spelt and Park wheat flour. Make a depression in the centre of the flour mixture. Scatter the salt around the perimeter of the flour mixture. Add the water to the centre with the yeast and honey. Stir the yeast and honey into the water and allow to sit for 10 minutes to allow the yeast to bubble and froth.
Gradually, stir the bubbly yeast into the flour mixture. As the mixture starts to become a sticky dough, dump it on the counter with the remaining flour mixture. Clean out the bowl and sprinkle with an extra tablespoon or two of flour. Knead the dough on the counter, ensuring all of the dry ingredients are incorporated into the sticky dough. The dough should be slightly sticky even as all of the flour is worked in. The kneading should take about 12-15 minutes. Form the dough into a ball and place in the floured bowl. Cover with a clean kitchen towel and allow to rise in a warm spot for about an hour until doubled in bulk.
Preheat oven to 400F/200C. Line a baking sheet with parchment paper and sprinkle with half of the reserved bran.
Press down some of the air from the risen dough. Divide the dough into 4 or 6 even sized pieces. Roll them each into a log shape. Place them on the prepared baking sheet, cover with a kitchen towel again and allow to rise for another 30-40 minutes. After the dough has risen again, slash the length of the bread with a sharp knife, sprinkle with the remaining bran and bake in the preheated oven for 20-25 minutes or until golden. Makes 4 small loaves or 6 submarine sandwich style buns.