Spelled white bread (variation of good morning white bread)

Today I have a delicious spelled and white bread recipe for you. The spelled version of mine, so to speak Good morning white bread made from wheat flour. The demand for it was really enormous and voilà, here is the recipe for all spelled lovers! 

Both “good morning white breads” are very simple and beautifully fluffy white breads, without a lot of frills and chichi, but with good results. The recipe works again according to the overnight principle, in which the dough is prepared in the evening and only baked in the morning. Super practical, suitable for everyday use and very beginner-friendly. Here you can find next to the Good morning white bread my other bread recipes with this overnight method: Malt beer bread, Grain box, Whole grain spelled and carrot bread, Alpenruch bread and Grain bread with kefir. Incidentally, the grain bread with kefir was the first recipe in this series at the beginning of February and there will definitely be more to come ... ♥

Dinkel-Weißbrot

That White spelled bread by the way, in the picture I have without the active baking malt prepared. Even so, the crumb is wonderfully loose, as you can see. With the baking malt it becomes even more airy and lighter. (I've tested both variants.) If you don't have enzyme-active baking malt, you can leave it out with a clear conscience. If you don't know what baking malt is, you can learn a lot about it here Baking malt read up. I like the bread a touch better with a very minimal amount of active baking malt, but it's really great even without it! By the way, I always weigh such “mini amounts” with mine Fine balance active baking malt is usually unsuitable for long walking times, especially in large quantities. Therefore, the one small gram should be weighed out pretty precisely, otherwise please leave it out!

In this spelled variant, I also incorporated a swelling piece from ground psyllium husks, as spelled flour cannot bind and hold as much liquid in the dough. A piece of flour cooker (water roux) would also serve this purpose here, but I'm not a big fan of it when it comes to bread. The long walking time also gives this white spelled bread a very tasty aroma, a nice, loose crumb and is still juicy. I think you can hardly ask for much more from a really very simple, pure spelled bread. ♥

Ingredients for the spelled white bread:

(for 1kg bread pan, loaf pan approx. 30 x 12cm)

Source piece:
  • 4 g psyllium husks, ground
  • 80 g of water
Main dough:
  • Source piece
  • 500 g spelled flour type 630
  • 200 g buttermilk, from the fridge (vegan: 100g soy yoghurt + 100g water)
  • 80 g water, cool
  • 2 g yeast
  • 10-12 g of sugar or honey
  • 50 g butter with rapeseed oil (e.g. Kerrygold / Kærgården) or 40g butter + 10g oil (vegan: margarine)
  • 12 g of salt
  • 1 pinch of vitamin C powder (e.g. from the drugstore) or 1/2 tsp Acerola powder

→ If it is warmer than 20-22 ° C, please 1g Use yeast! If necessary, let it rise for 1-2 hours longer.

PREPARE spelled white bread

  1. For the spring piece, mix the water with the psyllium husks briefly and leave to soak in the refrigerator for 2 hours (or longer).
  2. Grease the baking pan well and sprinkle with flour.
  3. Mix the flour, water and buttermilk briefly and cook for 30 minutes Autolysis let rest.
  4. Add the remaining ingredients (except for salt and butter) and knead slowly for about 10 minutes (I: level 1).
  5. At the end of the kneading time, add salt and butter and knead in.
  6. Pour the dough into the prepared baking pan and smooth it out with a well-moistened spatula.
  7. Cover and let rise for 8-10 hours at room temperature (20-22 ° C). The dough should just about reach the edge of the baking pan (fully cooked).
  8. Preheat the oven in good time to 230 ° C upper and lower heat.
  9. Place in the bottom shelf of the preheated oven and immediately lower to 180-200 ° C (depending on the oven). Bake for a total of 40-50 minutes.
  10. After baking, turn out of the tin and let cool on a wire rack.

PREPARATION WITH THE THERMOMIX®:

  1. For the spring piece, mix the water with the psyllium husks briefly and leave to soak in the refrigerator for 2 hours (or longer).
  2. Grease the baking pan well and sprinkle with flour.
  3. Put the flour, water and buttermilk into the mixing bowl, 40 seconds / dough kneading setting. 30 minutes to Autolysis let rest.
  4. Then add all the other ingredients except for the butter and salt, 2:30 min / dough kneading setting.
  5. Add butter and salt, 1 min / dough kneading setting.
  6. Pour the dough into the prepared baking pan and smooth it out with a well-moistened spatula.
  7. Cover and let rise for 8-10 hours at room temperature (20-22 ° C). The dough should just about reach the edge of the baking pan (fully cooked).
  8. Preheat the oven in good time to 230 ° C upper and lower heat.
  9. Place in the bottom shelf of the preheated oven and immediately lower to 180-200 ° C (depending on the oven). Bake for a total of 40-50 minutes.
  10. After baking, turn out of the tin and let cool on a wire rack.

Dinkel-Weißbrot

Dinkel-Weißbrot


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4 thoughts on “Dinkel-Weißbrot (Variation von Guten Morgen Weißbrot)”

  1. Good morning, I've now made the spelled white bread again. Very tasty and the family loved it. I'm already very close to the family's favorite spelled bread from our organic bakery.
    Why don't you recommend stretching and folding the dough here? Isn't that always necessary with wheat and spelled flour?

    1. cookieundco

      At that time my level of knowledge was still different. I would probably put in a short stick cooker with s & f today. Feel free to change the recipe.

      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

  2. Hello!
    I would like to bake the bread today and start it at 10 in the morning. I don't quite know if I'll be home in 8-10 hours to bake it. Can the bread rise for 2 hours longer or should I put it in the fridge after 6 hours so that it goes slower and then bake it when I get home come?
    Thank you and LG,
    Juliane

    1. Dear Juliane,

      I hope my answer will come in time. I gave a seminar at the weekend so I didn't have time.
      I would actually rather put it in the fridge then.

      Sincerely,
      Sonja

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