Homemade spelled bread recipe, a medieval bread

Spelled is an ancient cereal that is becoming fashionable for
Its undoubted properties. On our recent visit to the Girona Gastronomic Forum I got spelled flour from an organic producer, with whom we are going to prepare homemade spelled bread recipe, a medieval bread.

And, it seems, this was the bread that the wealthy classes took in the Middle Ages, while the peasants and workers took the rye bread. The texture and flavor of this spelled bread are very special, you will surely like it.

Ingredients for a medium bread.

450 gr. spelled flour, 125 gr. force flour, 400 cc. warm water, a teaspoon of salt, a teaspoon of dry baker's yeast (equivalent to 15 gr. of fresh yeast). Semolin or flour, to the table.

Elaboration.

Mix the yeast with the warm water, taking care not to exceed 40º. Mix spelled flour with force flour in a large bowl. Add the salt and make a hole in the center, like a volcano.

Pour the water and yeast mixture and stir until the ingredients are well mixed. Go to the floured table and knead Well for 10-15 minutes. If you have a bakery, enter the ingredients directly into the machine and program the kneading and fermentation cycle.

If you knead by hand, stretch the dough while you twist it, to knead it again. This will be smooth and elastic. If you have questions about this process, consult our detailed explanations.

Move to a clean and lightly oiled bowl. Cover with film and leave ferment in a warm place about 45 minutes or an hour, until the dough doubles its volume. Knead again a few minutes. We give it the shape of the bread we want, either elongated or a round loaf.

Sprinkle a baking sheet with semolina or flour and place the bread on it. Sprinkle with flour and semolina, make a few cuts with a razor blade or a sharp knife and cover with a clean cloth.

Let it ferment for 30-40 minutes in a warm place, or until its volume increases. Bake at 200º in the preheated oven, for one hour, putting a bowl of hot water in the base to increase the humidity and favor the formation of crust.

We will know that the bread is cooked when it hits the base when it hits the base with the knuckles. Remove from the oven and leave cool on grid. This type of bread improves in taste and texture if consumed the next day.

Preparation time: 2 hours.
Cooking time: one hour.
Difficulty: Half.

Video: How to make 2,000-year-old-bread (December 2019).