Paulchens FoodBlog & the Three Tabbycats united

Ausgewählter Beitrag

Hildegard's Spelt Bread

Hello and welcome to my kitchen!

BBB Logo Januari 2011 This Month I am proud to announce that this humble blog an I were serving as the KitchenBabe of the Month for the ever gorgeous Bread Baking Babes! It took me quite a while to figure out which bred recipe to chose... so I grabbed my bread books and flipped through the pages eagerly seeking the perfect bread for my fellow Babes to try... I tell you somewhere during all this flipping and reading I nearly got desperate... why is it so difficult to decide on ONE recipe? Then our Breadchick Mary came to rescue me:  Since I really wanted to give "my bread" a kinda personal touch I thought of what is "typical" for me,... and I remembered Mary calling me "the alternative flour Buddy" in one of her comments here on the blog since I always substitute wheat flour to spelt flour wherever it is possible... there it was: the bread had to be SPELT Bread!! Spelt always very easily leads my thoughts to Hildegard of Bingen 'CCause through her doctrines of  "healing and healthy living" and books I first came to notice spelt (and a lot of other things too by the way)... so I grabbed my Hildegard of Bingen recipe book and looked what treasures I could find in there: I came up with a pretty straight forward bread using spelt flakes and whole spelt flour... So here we are, this month's Bread Baking Babes' Bread is:

Hildegard's Spelt Bread

First off let me tell you something about spelt:
Spelt was an important staple in parts of Europe from the Bronze Age to medieval times, it now survives as a relict crop in Central Europe and has found a new market as a health food. Spelt contains about 57.9 percent carbohydrates (excluding 9.2 percent fibre), 17.0 percent protein and 3.0 percent fat, as well as dietary minerals and vitamins. As it contains a moderate amount of gluten, it is suitable for some baking. Spelt is closely related to the common form of wheat and is not suitable for people with coeliac disease. Some people with an allergy or intolerance to common wheat (like me) can tolerate spelt.
Spelt flour can replace whole wheat flour or whole grain flour in recipes for breads and pasta. Some people like to blend spelt flour with wheat flour. I have used spelt to make bread, rolls, sweet-breads, cookies, muffins, bagels, pretzels and I have used spelt to replace wheat in almost any recipe. Hildegard said:
"The spelt is the best of grains. It is rich and nourishing and milder than other grain. It produces a strong body and healthy blood to those who eat it and it makes the spirit of man light and cheerful. If someone is ill boil some spelt, mix it with egg and this will heal him like a fine ointment." "Spelt is the best grain, warming, lubricating and of high nutritional value. It is better tolerated by the body than any other grain. Spelt provides the consumer with good flesh and good blood and cofers a cheerful disposition. It provides a happy mind and a joyful spirit. No matter how you eat spelt, either as a bread or in other foods, it is good and easy to digest." "When someone is so weakened by illness that he cannot eat, then simply take whole spelt kernels and boil them vigorously in water, add butter and egg (and a pinch of salt). This will make the food tastier and the patient will want to eat it. Give this to the patient and it will heal him from within like a good healing salve."
About Hildegard:
Saint Hildegard von Bingen lived from 1098 to 1179 in Germany. She joined a Benedictine convent in Disibodenberg and became the Abbess at the age of 35. St. Hildegard had visions all her life, which helped her see God's wisdom and be seen as a prophet. She wrote down what God told and showed her through these visions and published many volumes on science, medicine and theology. She was also very outspoken, going on missionary trips and preaching in other cloisters and in market places. Today, there is a revivalist culture around her teachings, especially her teachings on how to eat to stay healthy and many of her medicinal and herbal remedies.

Now when does the bread recipe come already? Here:

Hildegard's Spelt Bread

400 grams spelt flakes 600 grams whole spelt flour 15 grams salt 40 grams fresh yeast 200 ml milk, lukewarm 500 ml water, lukewarm 2 tablespoons lemon juice 1 tablespoon sunflowerseed oil How to:
  • Mix spelt flakes and spelt flour with the salt. Dissolve yeast in milk and combine everything to a "sponge". Cover the bowl with a kitchen towel and let rest for about 15-20 minutes. Astrid: Do not panic if your sponge is very stiff. I really got something reminding me of a cannonball after mixing all the flour and flakes with the wet ingredients. It didn't show much activity too after the 20 minutes of rest.
  • BBB January 2011 - Hildegard's Spelt Bread
  • Add water and lemon juice to the sponge and knead for at least 15 minutes gradually adding the sunflower oil. Astrid: After adding the rest of the liquid and kneading it for like forever the dough gets more and more squishy but comes together fine after more kneading - so do not panic and add more flour!!
  • BBB January 2011 - Hildegard's Spelt Bread
  • Form doughball and coat with warm water. Cover again with kitchen towel and let double in size. Knead for another 2-3 minutes. Astrid: In the end the dough is slightly sticky and rather firm. But it rose very well in my kitchen
  • BBB January 2011 - Hildegard's Spelt Bread
  • Cut dough in 2 equal halves and place each in a baking pan. Cut the surface of both breads about 5 mm deep and let rise again until doubled in size.
  • BBB January 2011 - Hildegard's Spelt Bread
  • Bake the first 15 minutes at 200 °C, then lower heat to 195 °C and bake for another 30 minutes. Astrid: Do not expect much ovenspring, mine barely had any. But as you can see in the pics it has a nice crumb and tho it looks quite dense it is moist and not dry at all.
  • BBB January 2011 - Hildegard's Spelt Bread

BBB  January 2011 - Hildegard's Spelt Bread

Notes: - The longer you knead the dough, the more air will be incorporated - but be careful not to overknead the dough! - you can also soak the spelt flakes in the lukewarm milk a while before you assemble the sponge - if you prefer... - Also: be careful that the dough will not overrise, especially at the last rising step. Spelt loves to overrise if you are not careful enough... at least it does that to me ;) - It's recommended to place a bowl with water into the oven for the first 15 minutes of baking. - You can also brush the finished bread with some milk and let dry for about 1 minute in the oven.

BBB  January 2011 - Hildegard's Spelt Bread

*** *** *** *** *** *** *** *** ***

Want to be a Buddy and bake with us? Here is how:

  • Bake the bread and blog about it on your blog.
  • Leave the link to your bread here in the comments section of this post or
  • dop me an email at foodblog AT with your link.
  • I'll post a round up at the end of this month!

    *** *** *** *** *** *** *** *** ***

    Please do not forget to visit all the other wonderful Babes and see how their breads turned out this month: Bake My Day - Karen | blog from OUR kitchen - Elizabeth | Canela and Comino - Gretchen (Babe on Hiatus) | Cookie Baker Lynn - Lynn | Feeding my enthusiasms - Pat | Grain Doe - Gorel | I Like To Cook - Sara | Living in the Kitchen with Puppies - Natashya | Living on bread and water - Monique (Babe on Hiatus) | Lucullian Delights - Ilva | My Kitchen In Half Cups - Tanna | Notitie Van Lien - Lien | The Sour Dough - Breadchick Mary | Thyme For Cooking - Katie (Babe on Hiatus) | Wild Yeast - Susan Thinking of you with Love: Glenna (Alumni Babe) | Sher (Angel Babe)

    Astrid 16.01.2011, 00.00

    Kommentare hinzufügen

    Die Kommentare werden redaktionell verwaltet und erscheinen erst nach Freischalten durch den Bloginhaber.

    Kommentare zu diesem Beitrag

    6. von Bread Baking Babes turn 3! - Thyme for Cooking, Blog

    [...] 2011January: Astrid Hildegard's Spelt Bread [...]

    vom 02.05.2013, 19.34
    5. von Gosia

    Hi Astrid, I loved baking the Hildegard's spelt bread - great formula, awesome ingredients, and totally fantastic eat. Thank you for exposing me to Hildegard. I can't believe I had this incredible opportunity to experience the wholesome food from the beginning of the previous millennium. Your idea to challenge us with this particular recipe was an absolute winner.
    Here is the link to my Hildergard's spelt bread blog post:

    vom 24.01.2011, 05.06
    4. von foodie and the chef

    I am addicted to all things spelt, the texture of your bread looks lovely. I will have to whip up some bread and join in your fun!

    vom 23.01.2011, 11.02
    3. von

    Hildegard's Spelt Bread my way...

    Kitchen of the month of the Bread Baking Babes is Astrid from Paulchens Foodblog. She picked a recipe of Hildegard of Bingen. Last September I spent one night in Bingen after the cooking class with Johann Lafer. Unfortunately I didn't have enough time...

    vom 22.01.2011, 14.11
    2. von hobby baker

    This was a great loaf, what amazing flavor! It was a good first attempt at spelt bread for me, thanks!

    vom 21.01.2011, 19.58
    1. von Elle

    A wonderful recipe Astrid! Hope this not only inspires lots of Buddies, but gets people curious about Hildegard and spelt! Your bread looks so good. Will make mine again when my brain is sharper :) XO Elle

    vom 17.01.2011, 00.15
    <<< Mai >>>
    Mo Di Mi Do Fr Sa So
    Bread Baking Day #60 - Glazed Bread for 6th anniversary / Brot mit Streiche zum 6. Geburtstag (last day of submission July 1st 2013) Blog-Event LXXXVIII - Oesterreich kulinarisch (Einsendeschluss 15. Juni 2013)
    Einträge ges.: 1471
    ø pro Tag: 0,3
    Kommentare: 9552
    ø pro Eintrag: 6,5
    Online seit dem: 19.12.2005
    in Tagen: 4539
    RSS 2.0 RDF 1.0 Atom 0.3