I was very excited to take a look into the second bread baking book from Lutz Geissner and Bjoern Hollensteiner, “Brotbackbuch 2”. Before reading the details of the book I quickly leaved through it and I must say I immediately loved the organisation. The recipe section of “brotbackbuch 2” is conveniently divided according to grain, Wheat, Spelt (or dinkel) and Rye. For me this is a really logical way to categorize bread recipes, and I am wondering why we dont see this more often. I am working on a full review of this book to be featured here on mybreadandbrot.com and there I will go into more details. However, to get a true feel for this book and give an honest critique I wanted to try out the recipes themselves. Since I have been on a bit of a spelt roll recently the first of Lutz/Bjoerns breads that I baked was their “Dinkelmischbrot”.
The book gives you 4 variations for each recipe, the basic recipe which, in this case, is made with a yeast pre-dough poolish, a sourdough variation, aswell as a no-knead and an overnight variation. I decided to try out first the sourdough version and used my whole grain rye sourdough culture for the starter. Aesthetically my dinkelmischbrot turned out far from perfect. The loaf is a little too wide at the sides and the oven spring was too little. The usual culprit for these minor defects is a too long bulk fermentation. But I would like to stress that, in my view, these are only minor defects. The dinkelmischbrot tastes wonderful, it has a nice porous and juicy crumb and this is an easy to follow and make recipe.
Recipe for “dinkelmischbrot” from Brotbackbuch 2
Makes 1 large loaf
135g Rye flour german roggen mehl number 1150)
135g 35deg C water
14g sourdough starter
All the sourdough
550g Spelt four (German dinkelmehl number 1050 (or 630))
300g warm water
- Mix the sourdough ingredients, cover and leave 12-20 hours at room temperature to ferment. After the fermentation it should have doubled in size, be full of air bubbles and smell sour and fruity.
- Mix the rest of the flour, water and salt into the sourdough, knead for 5 minutes on the slowest setting on your electric mixer, and then for 2 minutes on the next speed level up. Or knead by hand for 10 minutes until the dough is nice and elastic.
- Cover the dough and leave to ferment at room temperature for 2 hours, after 1 hour stretch and fold the dough.
- Deflate the risen dough, and form into a long oval. Place into a floured basket and leave to re-rise for 90-120 minutes or until almost but not fully doubled in size. Preheat oven.
- Bake with steam at 250 degrees C for 10 minutes, then release the steam, reduce the heat to 200 deg and bake for a further 45 minutes.