Kitchen of the month of the Bread Baking Babes is Astrid from Paulchens Foodblog. She picked a recipe of Hildegard of Bingen. Last September I spent one night in Bingen after the cooking class with Johann Lafer. Unfortunately I didn't have enough time to visit the places of interest of Hildegard. But now I had the time to bake Hildegard's Spelt Bread.

I live in the Spanish Pampas buying special things like spelt flakes is almost impossible, so I replaced them with oat flakes. Instead of using whole spelt flour I used UrDinkel flour imported from Switzerland. Due to this changes my loaf got a bit fluffier but also a bit crumbly. Tastewise it's excellent.

I hope Hildegard is not turning in her grave at the way I changed her recipe and I also hope my loaf is still BBB-badge-worthy. ;-)

Hildegard's Spelt Bread my way
makes 1 loaf

200 g oat flakes
300 g UrDinkel flour
10 grams salt
15 grams fresh yeast
100 ml milk, lukewarm
250 ml water, lukewarm
1 tablespoons lemon juice
1 tablespoon sunflower oil

I know spelt likes sponges and doesn't like too much kneading. But sometimes you are in a hurry and can't follow all the rules. So I omitted the sponge, but knead the dough very carefully.

Mix spelt flakes and spelt flour with the salt, dissolve yeast in milk and combine everything, add water and lemon juice and sunflower oil. Knead all on low speed for 6 minutes, and mix another 2 minutes on a higher speed. Cover and let rise for 60 minutes.

Form dough into a rectangle and place in a prepared baking pan. Cut the surface of 5 mm deep and let rise again about 45 minutes. (Top with sesame seeds, if you wish)

Bake at 200 °C for 35 minutes, remove loaf from baking pan and bake the bare loaf for another 10 minutes. Tap on the bottom of the loaf, it sounds hollow when it's done. Cool on a rack.

In addition this is my submission to Susan's YeastSpotting, the weekly showcase of yeasted baked goods and dishes.

More entries and recipes in English.

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