BLUE WINDOW | Food Travels in the Alps | Urdinkel Vollkornbrot mit Bruchstück (spelt bread with grain mash)

Urdinkel Vollkornbrot mit Bruchstück
spelt bread with grain mash


Grain mash

180 ml water
120 g urdinkel (spelt) wholemeal flour

Boil water, add flour, stirring constantly. Continue to stir until the mixture is smooth and compact. Allow the grain mash to cool. Cover and place in the refrigerator overnight.


350 g wholemeal spelt flour
250 ml water
20 g yeast, crumbled
5 g bicarbonate of soda
8 g salt
A few drops of lemon juice
Spelt flour for shaping and dusting

Dissolve yeast in the water, add to the flour and salt, with lemon juice and grain mash. Knead briefly to form a wet, smooth dough. Cover the dough and leave to rise at room temperature until it has doubled in volume. Degas and leave for a further 30 minutes. Put a baking tray into the lower half of the oven and preheat the oven to 230°C. On a lightly floured surface, form the dough into a long roll with a diameter of 3-4 cm. Line tray with baking paper and lay the dough into the tin using snake-like coils. Cover, leave to rise for 30 minutes. Reduce oven temperature to 190°C. Bake for 40-45 minutes. Remove bread from tray and allow to cool on a grid. Urdinkel is the name given to old pure spelt varieties. This recipe is from