A basic recipe for my favourite grey bread: AKA Dinkel Mischbrot
People are a bit confused when I say the greatest German national dish is bread...
Sometimes people ask me what is the greatest German national dish, and they are a bit confused when my answer is bread. Not Sauerkraut, Sausage, or any other food. Why? It's just so good and versatile.
I need it as a side dish, or as a main course, for the breakfast sandwich or the soup sponge. As dumpling or snack. I just couldn't live without. And in the right mixture of the precious grains it keeps you satisfied for long time.
No wonder there are thousands of different styles and shapes available across the German bakeries. Today we were invited to the Family Breakfast on the second day of Christmas. A great opportunity to bring a homemade bread with us. We prepared the dough last night so it has time to settle overnight. The yeast has time to its job and the bread gets more digestible with a longer resting period. And because I was fiddling around with Studio anyways, I decided to upload the recipe as well in case somebody would like to try it out...
flour and salt
This time we decided to use 3/4 plain wheat flour and 1/4 spelt flour. A tablespoon of salt should be enough. It's also possible to add bacon bits for example, olives, sliced onion, etc. but for breakfast we wanted to keep it simple...
the yeast in the water
The yeast is dissolving in warm water...
...and joins the flour. Now everything is kneaded together, the oil is added and the dough sent to sleep in a covered bowl at room temperature.
The next morning the dough is ready to get some heat. It was a little bit sticky so we added a little more flour...
ready for the oven
We use a baking casserole because that way the bread gets into a nice shape and won't swell in every direction while baking. The scar on top is an important design feature, at this point the crust will crack during the process, as seen below.
About an hour later the kitchen is full of delicious smell of freshly baked bread.
a crunchy crust on the outside
and soft and moist inside
Sandwich Time finally
- 750g Wheat flour
- 250g Spelt flour (or rye or whatever you like)
- One tablespoon (10g) Salt
- 20g fresh yeast
- 650ml warm water
- 1 tablespoon oil (e.g. sunflower oil)
- Pour the flour and the salt together in a big bowl
- Crumble the yeast into warm water until its dissolved completely
- Add the yeast-water to the flour and knead it all together, add the oil
- Let the dough rest overnight or at least 6 hours
- Knead the dough and add flour again if necessary to get it non sticky
- Place it into a baking casserole, make a scar on top of it, sprinkle a little bit of flour on top
- Bake for 50 minutes at 200-220°C
Alex R.`s wife again