Spelt/Dinkel

Spelt (Triticum spelta), known as Dinkel in German, belongs to the wheat family (Triticum aestivum) which has been cultivated since 5,000 BC. Compared to wheat it offers more nutients and a different, nutier taste thanks to a higher concentration of carotinoids. Unlike wheat it was never genetically modified.

I mill organic spelt grains from Germany fresh for this bread which is 50% of the flour used.

Advantage:( 1) fresh milled flour has more nutrients including the grains’ oil and provides a stronger taste. ( 2) I can play with finer and coarser flour to influence the texture and taste.

Disadvantage: (1) fresh milled flour should mature 7 – 14 days. (2) Much more expensive.

Thats why I compromise and use for the remaining 50% of the bread flour organic wholemeal spelt flour from the UK.

Ingredients: Organic Wholemeal Spelt, Purified Water, Lievito Madre(Wheat), Lemon Juice(fresh pressed), Butter, Psyllium Husk, Sea Salt Allergy advice: contains Gluten

Additional Information:

This bread flour consists of 98% organic Spelt either from Germany or UK. For the remaining 2% wheat is used as a sourdough leavening (Lievito Madre).

For a pure spelt taste Psyllium husk https://en.wikipedia.org/wiki/Psyllium will increase the dough hydration without influencing the taste. It’s great for digestion. So the Spelt bread keeps longer fresh. Freezing is possible.

Fresh pressed lemon juice helps strenghtening the gluten structure which is weak compared to wheat.

A hint of butter for a softer texture and taste.

Rice flour is used on the outside for dusting and decoration.

Nutrition Facts	per 100g
Calories	224
	%Daily Value*
Total Fat 2.6g	3.4%
Saturated Fat 0.9g	4,5%
Cholestorol 2.7mg	0.9%
Sodium 424mg	18.5%
Total Carbohydrate 42.5g	15.4%
Dietary Fiber 6.4g	23%
Total Sugars 0.8g
Protein 8.6g
Vitamin D 0mcg	0%
Calcium 2.18mg	0.2%
Iron 0mg	0%
Potassium 1mg	0%
The sourdough recipe will be adjusted when necessary prior to baking. This is only a rough guide.	*based on a 2000 K calorie diet

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