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Spelt hinkel

updated

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Ingredients for 4 servings:

  • 75 g rye flour
  • 50 g wholemeal spelt flour
  • 375 g spelt flour
  • 30 g breadcrumbs or stale grated bread
  • 1 ½ tsp, leveled salt
  • 1 g yeast
  • 10 g honey
  • 10 g olive oil
  • 435 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 20 minutes; Total time approx. 10 hours 50 minutes

Mix all ingredients and let it rest at room temperature for 8-10 hours. Carefully place the dough on a work surface and divide it into approximately 80g pieces. Bake in a preheated oven at 250°C (top/bottom heat), reducing to 230°C (450°F), for approximately 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Spelt hinkel