Speltbrød - Sønderjysk

Ingredients for Speltbrød - Sønderjysk

Instructions for Speltbrød - Sønderjysk

To prepare the Speltbrød - Sønderjysk recipe, please follow these instructions:

Start pouring a liter of cold water into the stirrer dish.

Stir yeast into the water.

Mix the flour and add 1/3 of it to the bowl.

Stir the dough lump free with "K spade"

Add another 1/3 of the mixed flour into the bowl and let the "K spade" continue its work until the dough is again lump-free.

Add olive oil, honey, salt, lemon and the rest of the flour and replace the "K spade" with the usual "Dejkrog" as the dough has now become too thick for the "K spade".

Let the dough hook knead the dough at the highest speed of the stirrer for 8 minutes. Then turn off the machine, wet your hands and make a "gluten test".

The dough must be able to stretch so much that you can see through it without breaking it. If it breaks before you can see through it, leave it kneaded for 1 minute, make a new test, etc.

When the dough is made up of the gluten sample, you stop the knee making your hands wet again. Now the dough has to be "turned" around the bowl. This means that with a wet hand you separate the dough from the bowl side and turn the dough up until you have been all the way around and the dough is clear of the bowl.

Repeat the procedure of "turning" the dough into the bowl with wet hand once an hour for the next 3-5 hours.

An hour before the dough is ready, turn on the oven at 250 degrees. I use a function with hot air + underfloor heating, but it depends on what features are possible on your oven.

If you do not have a bag (or backing stool), you have to settle for a regular baking sheet. Leave the baking tray, backstool or backrest in the oven while it warms up.

When the dough is ready, sprinkle whole grain flour, grahamsmel, crushed wheat kernels, pumpkin seeds or other "drys" on the table and pour the dough out of the bowl above the sprinkle. Then sprinkle the top of the dough and divide it into 2 or 4 pieces.

If you have a baking tray, it should be prepared now. I usually use one of the kids' rasmus lump chopped cutters, on which I put a piece of clipped baking paper. The baking tray slides easily from my "rasmus lump wannabe baking pie" down on my backstool, without the bread losing air. The example of the table cutter is just to show that you do not have to buy poorly in equipment to create a wonderful bread. Use what you have available and upgrade if necessary. For a better deal later when you fall over the right one or the economy looks better. However, if you do not have a backstool or backpack, it is one of the first things to acquire. A floor tile from a construction market can be a cheap and excellent alternative to more expensive backpacks. Read if necessary. More here.

Well .. back to the bread! You have now divided it into 2 or 4 pieces and now the dough is just put on the baking paper on the "baking path". Here I use a scraper.

Then push the dough under the bread with your scraper and get ready to feel the huge heat that comes to your door when you open your hot oven.

Let the baking paper with the bread on top slide down on the back / back / baking tray and close the oven.

The bread must have about 10 minutes, depending on how dark the crust you prefer. Here you must experiment yourself to your preferred color.

Hiv then broke out of the oven and look forward to putting the teeth in the world's best bread.