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Five Grain Spelt Bread with Grapeseed Flour and Malt Extract

Saturday, May 04, 2013

This nutritiously delicious homemade bread with perfectly moist crumb and lightly chewy crust, made with soaked 5 grains, grape seed flour, and spelt bread flour along with liquid barley malt extract, which adds so much more flavour and complexity to the taste.
Grape seed flour, naturally high in protein, and OPC (one of the most potent antioxidants known — 50 times as powerful as vitamin E), is known for its great taste and can be added to almost every meal.

Five Grain Spelt Bread with Grapeseed Flour and Malt Extract

adapted from Brot-Bernd Armbrust

©angiesrecipes

300 ml Water, boiling
300 g Organic 5-grain mix, crushed
35 g Fresh yeast
100 g Liquid barley malt extract
250 ml Lukewarm water
420 g Spelt bread flour
100 g Grape seed flour
22 g Salt
2-3 tbsp Pumpkin seeds

Pour the boiling water over crushed 5-grain mix in a large bowl. Cover and let it swell for at least 4 hours or overnight until the water has been all absorbed.
Dissolve the fresh yeast and malt extract in the lukewarm water. Add in spelt bread flour, grape seed flour and salt. Stir for 2 minutes until combined. Now add in the soaked 5-grain mixture. Stir at low speed for 3 minutes, then increase the speed and knead for a further 5 minutes.
Transfer the dough ono a floured work surface. Fold the dough a few times and shape into a round. Cover the dough with a kitchen towel and rest for 25 minutes. Do a stretch-and-fold every 15 minutes. Line two loaf pans with baking paper. Divide the dough into two portions and form each into a log. Place each into a loaf pan. Brush the tops with water and sprinkle with pumpkin seeds. Cover with kitchen towel and proof for 30 minutes.
At the same time, preheat the oven to 220C/410F with a shallow tray filled with water sitting at the bottom of the oven. Once the oven has reached the desired temperature, remove the tray filled with water and bake the loaves in the center of the hot oven for about 50 minutes.

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Rye Rolls with Poppy

Monday, November 14, 2011

Those dinner rolls, made from egg white enriched rye dough, have a really shiny and beautiful crust, partly because of overnight proofing in the fridge, partly due to the egg white wash applied prior to baking at high temperature with steam.

Starter	Starter	Others
120 g Bread flour 45 g Dark rye flour 165 g Water 2 g Fresh yeast	80 g Wholegrain rye flour 80 g Dark rye flour 165 g Bread flour 130 g Water 30 g Egg white 1 tsp Malt extract 6 g Fresh yeast 8 g Salt	2 tbsp Poppy seeds 1/2 Egg white 2 tbsp Water

Dissolve the fresh yeast in the water. Stir in bread and rye flours until well combined. Cover and leave it at room temperature for 2 hours, then transfer to the fridge for 12 hours.
Place all the dough ingredients together with starter in the mixing bowl of your stand mixer. Stir at low speed until all ingredients have been incorporated, then increase the speed and mix until the dough gathers into a ball. Add more water, a tablespoon at a time, if too stiff.
Cover with a plastic and set aside until it doubles in size, 1-2 hours. Turn out the dough onto a lightly floured work surface. Lightly press down the dough and shape into a round. Divide the dough into 10-15 pieces. Shape each piece of dough into a round or an oval. Place them on a baking sheet lined with parchment paper. Cover and proof until double in bulk. This will take about 90 minutes.
Preheat oven to 230C/450F and place an old baking pan on the bottom rack. Combine egg white and water in a bowl. Brush the top of bread rolls with egg wash and sprinkle with the poppy seeds. Slash a 1/4-inch/5-mm deep cut across the top of each roll. Place rolls in the oven on the next shelf up, pour 1 cup of water into the old baking pan and close the door quickly. Bake for about 20 minutes until richly brown.

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Crusty Hard Rolls

Monday, November 07, 2011

Those bread rolls, known in Germany as Brötchen, are crunchy, richly golden brown rolls with a soft interior, and flavourful thanks to an overnight sponge. Serve them warm with jam or/and butter for the breakfast or with a bowl of piping hot soup as dinner. You can always freeze them and re-crisp in the 150C/300F oven.

Starter	Dough
125 g All purpose flour 140 g Water 5 g Fresh yeast	140 g Water, lukewarm 5 g Fresh yeast 375 g All purpose flour 1 tsp Malt extract 2 tsp Salt

Combine together the flour, water and yeast in a mixing bowl. Cover and leave the starter at room temperature for 16-20 hours.
Whisk together the water and fresh yeast in the bowl of your stand mixer. Add in the rest of ingredients together with the sponge. Mix until a soft, smooth dough forms.
Shape the dough into a ball and return it to the mixing bowl. Sprinkle a bit of flour over the top of dough. This will keep the dough from sticking. Cover with a plastic and set aside for 90 minutes to rise.
When the dough has doubled in bulk, turn it out on a lightly floured work surface. Lightly press down the dough and shape into a long roll. Cut the roll into 12 - 15 pieces. Take each piece of dough and form into a round or oval shaped roll.
Place rolls on the baking sheets lined with parchment paper. Cover and let rise until double, about an hour. Preheat oven to 230C/450F and place an old baking pan on the bottom rack. Slash a 1/4-inch/5-mm deep cut across the top of each roll.
Place rolls in the oven on the next shelf up, pour 1 cup of water into the old baking pan and close the door quickly. Turn oven down to 220C/425F and bake for 20-25 minutes until they're richly brown. Remove them from the oven, and cool on a wire rack.

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Malt Extract Spelt Loaf

Sunday, June 21, 2009

Malt extract is produced by mashing malt, removing the solids, and then using an evaporator to concentrate the aqueous fraction. The resulting product is a thick syrup containing sugars, vitamins, and minerals. (Encyclopædia Britannica)

Malt extract of good quality, containing an active form of diastase, is a good form of relish to take with meals. The diastase promotes starch digestion and makes a good addition to foods of the cereal order. The thick sticky form is the best because the diastase is then in an active condition. Dried malt usually will have this diastase destroyed, hence, although much more convenient to handle, it is not so good dietetically as the sticky original extract. (The Food You Crave: Luscious Recipes for a Healthy Life

150 ml Warm water
3-4 tbsp Pure dark malt extract angiesrecipes
2 tbsp Unsalted butter, melted
340 g Dinkel spelt #630 flourangiesrecipes
1/2 Salt
4 g Instant dried yeast

Dissolve the malt extract with warm water in pan of the bread machine. Add in melted butter and the rest of the ingredients in the given order. Select the knead-cycle and press start. You may need to adjust the dough by adding a tablespoon or water or flour at a time until the dough is tacky to the touch. Line a loaf pan, about 30cmx12cm, with parchment paper.
Once the cycle is complete, remove the dough and place it on the lightly floured work surface. Knead out the air and form into a loaf. Place it into the pan and cover the dough with a light damp towel. Set aside in a warm place to rise until doubled. Preheat the oven to 190C/375F. Lightly brush the top with egg wash and bake for about 35 minutes. Remove and cool on a wire rack.