This is called Whipped Bread. It is made with whole spelt flour and sifted spelt flour (which is essentially white spelt flour).
Spelt you say? What is that? It's kind of an ancient wheat grain that is still grown in parts of Europe. Or so it says on the internet. I'm not an expert, but I have always been curious about spelt. I was able to find whole spelt flour (which is not as dark as whole wheat flour) but not the sifted spelt. I've sifted whole wheat flour before and it is not on my list of things to do again, so I used a combination of bread flour and King Arthur Flour's 9-grain flour, which contains barley, rye, oats, amaranth, quinoa, millet, sorghum, and teff. How obscure and fancy is that? I'll see your sifted spelt and raise you 9-grains.
Whipped you say? Does this make you think of Devo? Me too. Particularly as I was mixing this bread. I couldn't get "whip it good" out of my head. It also brings me back to the days when I took my 18 month old daughter to a company picnic and one of the attendees was blasting Devo's "Whip It" on their boom box (I just said boom box... aging myself) and my little baby girl ran up to their blanket and started rocking away to the song. My little now grown up baby girl. Sigh!!
The bread dough is prepared by literally whipping it with the wire whip attachment of your mixer to develop the gluten on this very wet dough. This is definitely a new technique for this "stretch and fold" bread baker. I think I was a little timid and probably should have whipped it longer than I did because I had a tough time shaping it.
The original version of this recipe comes from Home Baked: Nordic Recipes and Techniques for Organic Bread and Pastry.
Why am I whipping bread? Each month, the Bread Baking Babes bake a bread that is chosen by one of their members. This month's host is Ilva who blogs at Lucullian Delights. Check out her post for the correct recipe, and the correct shaping technique, as well as links to the other Babes' takes on the recipe. There is plenty of variety.
I am participating as a Buddy. While I tried to shape my bread as instructed, my dough would not cooperate. I eventually gave up and dumped it into two brotforms. I suspect a couple of stretch and folds might have actually helped.
When I turned the dough out onto my baking stone, it immediately spread and I was pretty sure I would have a couple of flatbreads on my hands. Amazingly, the dough rose up on the stone and formed a couple of lovely loaves.
Verdict? This bread is fabulous. The taste is amazing. I am definitely going to continue baking with spelt.
Whipped Spelt Bread
840 grams of bread flour or a combination of bread flour and other grains. I used 680 grams of bread flour and 160 grams of King Arthur Flour's 9-grain flour
160 grams of whole spelt flour. I used Bob's Red Mill
2 tsp instant yeast
20 grams salt
800 grams (by weight) water
- Add all of the ingredients into the bowl of a stand mixer and stir with a large spoon or spatula.
- Mix the dough at high speed with the whisk attachment of your mixer until the dough clears the sides of the bowl.
- Cover the bowl and place it in the refrigerator overnight.
- The next day, remove the dough from the refrigerator and let it sit for two to three hours.
- Oil and flour (I used half rice, half spelt flour) two 7 to 8 inch brotforms or towel lined bowls.
- Scrape the dough onto a floured surface and cut it in half.
- Form the two pieces into balls by folding the "sides" over the middle, and transfer the dough to the brotforms/bowls.
- Cover with plastic wrap and allow the dough to rise until almost doubled. This could take an hour or two.
- Prepare the oven with a broiler pan on the bottom rack, and a baking stone on the next highest rack and preheat the oven to 480 degrees F. Use the convection bake mode if you have it.
- Bring one cup of water to a boil in the microwave.
- When the dough is ready, turn it out onto the baking stone, and dump the boiling water into the broiler pan. Immediately close the oven door.
- Bake for five minutes, and then lower the oven temperature to 410 degrees F.
- Bake the loaves for an additional 20 to 30 minutes, until they reach an internal temperature of approximately 200 to 205 degrees F.
- Cool on a wire rack for at least an hour.
- Cut off a slice, butter it, and enjoy!
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