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Pepita Frangipane Tart with Mirabelle and Elderberry

Friday, August 12, 2022

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A delicious late summer tart made with a melt-in-mouth buttery spelt-pepita crust, filled with a mildly nutty pepita frangipane cream and topped with a mixture of mirabelles and ederberries (or any fruit you have on hand).
Mirabelle is another delectable European heirloom plum. Small round yellow fruit with yellow red dots. They’re the smallest of the more than 2,000 plum varieties found worldwide, weighing only about 10 g each. The ripe mirabelle plums are delicately aromatic, juicy, sweet, low in calories and rich in vitamins. The mirabelle was probably named after plums grown in Southern France where they were cultivated under the name of mirabel, which means look (mira) and, of course beautiful. Mirabelle plums are very good for compote, jam or cakes and tarts.
Elderberry is dark purple fruit from the elderberry shrub. It's a rich source of antioxidants and vitamins. It has long been used in traditional medicine and appears to have some medicinal benefits. According to Webmd, elderberries could help tame inflammation, lessen stress, and help protect your heart, too. Some experts recommend elderberry to help prevent and ease cold and flu symptoms. Raw and unripe elderberries contain a poison called cyanide. So they should always be cooked before they're consumed.

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Sourdough Jam Rolls

Sunday, August 07, 2022

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These soft, overnight sourdough rolls with no added commercial yeast are the perfect breakfast or afternoon tea treat! Baked with an enriched sweet dough, a homemade wild blackberry jam and dusted with powdered sugar. I used rye sourdough starter with 100% hydration, but spelt or wheat starter would work just fine. Sourdough adds so much flavour and really brings these jam rolls up a level. You can frost them with a cream cheese glaze if desired.

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Spelt Emmer Sourdough Wholemeal Bread using a Scalding Method

Monday, August 01, 2022

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baked with seam side downbaked with seam side up


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Scalding, a very common process in grain preparation and cooking, is a technique involving cooking a portion of the flour (5%-20%) for a bread dough with relatively high hydration at a specific temperature which creates a gelatinized starch which can hold a lot more water than a normal bread dough mix. It also induces chemical reactions that create a sweeter flavor and make the bread more easily digestible. Usually 5% to 20% of flour are scalded one way or another. Higher percentages usually result in poor rise. Scald hydration is usually between 200% to 400%.
Scalding has been a part of bread baking for a long time, particularly in Northern Europe and Russia for many rye breads and for some wheat breads. There are different types of scalds (Scalds by gelatinisation degree, by saccharinification degree, by flavouring additives, by preservation and fermented scalds) and multiple ways to create a scald (cool down method - flour is measured, then boiling water is added and mixed in thoroughly; heat up method, like tangzhong where the flour is mixed with cold water, then slowly heated up to 65C/150F).
This bread uses a mixture of wholemeal spelt and emmer flour, which is not only very healthy, but also aromatic and very delicious. If you don't have emmer, then replace it with regular wheat or spelt flour.

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Sourdough Discard Bread

Saturday, July 23, 2022

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Baked with old spelt bread

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Baked with old rye bread

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Field of Rye

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In the spirit of "ZERO Food Waste", this bread uses old bread and no longer needed sourdough starter, which results in a sensational, aromatic and crispy bread. A fantastic sourdough bread that is also known as "Discard Bread". It is very tasty and versatile. This discard bread has very pleasant sour note because of sourdough starter. Make sure that the proportion of sourdough discard does not exceed 40% of total soaker, otherwise the bread might be too sour. You can easily add 10% of this sourdough / old bread powder mixture to any other soakers without adjusting the recipe. This will add a little more flavour to your bread and you won't have to dispose of the leftover starter.

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Blackberry Streusel Cake - Brombeer Streuselkuchen

Friday, July 15, 2022

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Blackberry Hedgerows

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Blackberry Hedgerows

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Streusel cakes come in all sorts of variations and are always very popular. This one baked with spelt flour and blackberries is delicious for the whole family. This coffee cake recipe combines a fluffy, tender butter sponge cake base, while a traditional one usually features a yeasted batter, and a streusel pastry. The sweet, sour taste of the wild blackberries hidden under a thick layer of crispy crumble pastry goes perfectly with the sweetness and richness of butter cake. Although it has a really fancy look, this cake is actually fairly easy to make!

BottomStreusel
  • 300 g Blackberries
  • 120 g Butter, softened
  • 120 g Caster sugar
  • 2 Large eggs, at room-temperature
  • 1 tsp Vanilla extract
  • 1 tsp Baking powder
  • 200 g White spelt flour
  • A pinch of salt
  • 80 ml Wholemilk, at room-temperature
  • 100 g White spelt flour
  • 20 g Hazelnuts, chopped
  • 75 g Sugar
  • 75 g Butter, softened
  1. Preheat the oven to 180C/350F. Lightly butter a 24-26 cm / 8-10 inch heart-shaped or round spring-form pan. Line the bottom with a piece of baking paper.
  2. Rinse the blackberries briefly under cold water in a sieve and drain on the paper towels. Beat the softened butter with the sugar until light and fluffy. Beat in eggs and vanilla extract. Mix the flour with the baking powder and pinch of salt in a bowl.
  3. Stir in half of the flour mixture until roughly combined, followed by the milk, and then the remaining half of the flour mixture. Stir until just combined. Spread the batter evenly into the prepared baking pan and place the blackberries over the cake batter.
  4. Combine the flour, hazelnuts and sugar in a bowl. Add the butter and use your fingertips to rub the butter into the flour mixture until it resembles coarse breadcrumbs. Sprinkle the crumble mixture over the blackberries.
  5. Bake the streusel cake on the middle shelf for about 45 minutes or until the top is golden brown and a skewer inserted in the centre comes out clean. Cool in the pan for 5 minutes. Turn onto a wire rack. Serve warm or at room temperature.

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Hearty Whole Spelt Chia Bread

Friday, July 01, 2022

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This spelt bread recipe is as delicious and easy to make as it is nutritious. Chia seeds and flax seeds contain nutrients like fiber, protein, and omega-3 fatty acids and can help lower blood pressure, improve heart and bone health. This is a delicious, quick bread recipe for a wonderfully juicy spelt bread that's jam packed full of goodness with golden flax seeds and sunflower seeds. Easy to make yourself and super healthy. Enjoyed it with butter, cheese, and / or your favorite cold cuts, this wholesome bread is a delicious, healthy treat for breakfast.

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Spelt Bread with Blueberry Wild Yeast Water

Friday, June 10, 2022

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bubbly active blueberry wild yeast


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A simple artisan bread prepared with wild yeast water that's cultivated with 150 grams of fresh organic blueberries and 500 ml filtered tap water. Mix them in a plastic or glass container and let sit 5-6 days until bubbly and active before using. You don't have yeast water yet? Here you can find out how easy it is to grow and use the wild yeast. A preferment was then mixed and perfemented using a portion of active wild yeast water and flour 12-18 hours in advance of mixing the final dough. Using a preferment in bread is to delay the fermentation, so the yeast and natural enzymes present in flour have time to take action on the starches and proteins in the dough, resulting in a more complex, flavourful bread.
The preferment can be of a stiff texture, it can be quite loose in texture, or it can simply be a piece of mixed bread dough. Some preferments contain salt, others do not. In general, 1/4 to 1/2 of a bread recipe's total flour will be used to create a preferment. The amount of liquid depends entirely on what kind of preferment you are going to use. High hydration poolish (usually 100% hydration), low hydration biga (usually 60% hydration) and pâte fermentée, aka chef, or old dough (the same hydration level of its final dough) are the three “mother preferments”.

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Hazelnut Bread with Rye and Spelt

Thursday, June 02, 2022

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If you are trying to avoid empty-calorie bread made with plain flour and looking for a healthy alternative that's easy to make and doesn't taste like cardboard, this bread will fit the bill perfectly. Enriched with the eathy, nutty taste of roasted hazelnuts, this easy, perfectly dense mixed loaf bread packs with nutrients and offers so much flavour well beyond what a basic wheat bread can achieve. The combination of spelt and rye gives the bread a pleasant tang with earthy flavour and hearty taste. The milk and butter add just the right amount of fat to make this wholesome, no-nonsense bread pairs exceptionally well with all sorts of cheeses, cured meats, and preserves.

Hazelnut Bread with Rye and Spelt

adapted from essen und trinken
  • 220 ml Milk, at room-temperature
  • 150 ml Water, at room-temperature
  • 1 tbsp Coconut sugar
  • 25 g Fresh yeast, crumbled
  • 150 g Hazelnuts, roasted and roughly chopped
  • 250 g Wholegrain rye flour
  • 350 g White spelt flour (German #630)
  • 10 g Kala namak (aka Himalayan black salt)
  • 80 g Butter, softened
  • 1 Large egg, at room-temperature
  1. Combine the milk and water in the bowl of your mixer. Add in coconut sugar and crumble the fresh yeast into the mixture. Set aside for 5-10 minutes. Once the yeast is foamy and activated, stir it with a spoon until the yeast and sugar are completely dissolved.
  2. Heat the oven to 180C/350F. Place hazelnuts in a single layer on a baking sheet. Toast in preheated oven for 10-12 minutes. Wrap roasted hazelnuts in a kitchen towel and let steam for a minute. Rub nuts in towel to remove the brown skins. Roughly chop the hazelnuts.
  3. Add the flours, hazelnuts, salt, butter and egg to the yeast milk mixture in the mixing bowl. Knead all the ingredients until you have a smooth dough.
  4. Cover the dough with a clean kitchen towel and leave it in a warm place for about 1 hour until double in size.
  5. Line a 28-30 cm x 10 cm loaf pan with a parchment paper.
  6. Gently flatten the dough and roll out to a 28x25 cm rectangle. Starting from the long side roll the dough into a log and place, with the seam side down, into the prepared loaf pan. Lightly dust the surface with flour and proof for 45-60 minutes.
  7. Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for 50-60 minutes. Remove the bread and turn out onto a wire rack to cool complately. Slice and serve.

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