Spelt Bread

Name: Spelt Bread (Dinkelbrod)
Yield: Minimum of 10 to 15 servings
Cuisine: American
Ingredients: ¼ cup (60 g) butter or shortening; 2 tablespoons (30 g) sea salt; 13 cups (1.625 kg) organic whole spelt flour; spelt meal or yellow corn grits; ½ ounce (14 g) active dry yeast; 3 cups (750 ml) lukewarm potato water (98°F/37°C); 1 cup (250 g) cooked mashed potatoes; ¼ cup (60 g) butter or shortening; 8 dried hops blossoms; 1 cup (250 ml) boiling potato water; 2 cups (500 ml) active Sourdough Liquid Yeast; spelt meal or yellow corn grits

Dinkelbrod

Preparation info

Minimum of
10 to 15
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

Because spelt gives a higher yield per acre than oats, some Amish farmers raise it as horse feed. Amish horses have been getting a great deal because spelt is rich in nutrients. It is also easier to digest for people allergic to wheat products, and it makes delicious bread.

Ingredients

Old-Style Yeast

8 dried hops blossoms
1 cup (250 ml) boiling potato water
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Europe
Americas
United States
Germany
Bread
Pennsylvania
Vegetarian

Method

To make old-style yeast, infuse the hops in the water for 30 minutes, then strain and discard the blossoms. Combine the hops tea with the liquid yeast in a wide-mouthed jar. Set the jar in a pan of warm water (115°F/46°C) and proof the yeast until it begins to overflow.

Combine the mashed potatoes, butter, and salt, then add the yeast (either old-style or shortcut) and 3½ cups (435 g) o