Breads of Europe | Dinkel, Einkorn, Roggenbrot mit Walnüssen und Gerstel Sauerteig (spelt, einkorn, rye bread with walnuts and barley leaven)


Gerstel Sauerteig (barley sourdough)

  • 300 g + 150 g rye flour
  • 100 ml water, lukewarm
  • 50 g barley flour
  • 50 ml water, lukewarm

This leaven has three stages.

First, mix 50 grams of barley with 50 millilitres of lukewarm water, leave to ferment covered with a damp cloth for 24 hours.

Second, mix 150 grams of rye flour with 100 millilitres of lukewarm water, add to the first mixture and leave to ferment for 12 hours.

Third, hold back 100 grams of this mixture, and add 300 grams of rye flour to make a dry crumbly starter. It will keep for weeks, and is reconstituted with an equal amount of water, then with rye and water to start the process all over again.

Final Dough

  • 450 g white spelt flour
  • 400 ml water
  • 250 g sourdough
  • 150 g rye flour
  • 150 g einkorn wheat flour
  • 120 g walnuts, halved
  • 25 g yeast
  • 15 g salt

Boil 150 milliltres of water. Sieve rye flour into a large bowl, pour in boiling water and leave for an hour to thicken into a paste.

In a small bowl dissolve yeast in 250 millilitres of water.

Add the einkorn and spelt flours, sourdough and salt to the large bowl with the rye paste. Form into a dough, knead for 10 minutes. Leave to rise for an hour, degas, leave for a further hour.

Cut into two equal pieces, add the walnuts, shape into rounds and place on greaseproof paper on a baking tray. Leave to rise covered for an hour.

Desired dough temperature 26°C.

Preheat oven to 240°C.

Place a tray half filled with boiling water in the bottom of the oven.

Turn heat down to 180°C and bake for 45 minutes.