cupboard and made us bake a 'whipped bread'. "Whipped?" you say? That's what I wondered about too. It's an all spelt bread, part white flour and some whole meal. It is a wet dough, more water than with the same quantities wheat flour and spelt is also known to absorb less water than wheat. The dough is kneaded with a whisk in the original recipe (I wondered why they didn't call it whisked bread). I started with a whisk, but it took me too long, before the dough started to release from the sides, so I changed to the K-hook (from my Kenwood) and then it was ready in no time. Still a very soft dough. But after a night in the fridge and enough flour on surface and hands. A great bread for everyday use, to be combined with sweet or savory. Thanks Ilva for introducing this recipe to us.
Wanna get your whip (whisk) out too, bake along and become our Bread Baking Buddy. Send your findings to Ilva, who'll whip up a round up. Deadline 26th of this month.
(makes 2 loaves)
(PRINT recipe)840 g sifted spelt flour
160 g whole-spelt flour
10 g fresh yeast (or 4 g dry yeast)
20 g salt
approx 800 g water
The next day, allow the dough to warm for a couple of hours before continuing.
Gently turn the dough onto a generously floured work surface, and dust the top of the dough with a little flour. Divide the dough into four equal-size pieces. Quickly twist the pieces together in pairs, preserving as much air in the dough as possible. Place the two twisted loaves on separate peels lined with parchment paper. Let them proof until nearly doubled in volume.
Preheat the convection oven, with baking stone to 250°C.
Generously mist the inside of the oven with water. Ease the loaves, along with the parchment paper, onto the baking stone. Spray a little more water into the oven. Repeat after one minute.
After 5 minutes of baking, lower the heat to 210°C, then bake the loaves for another 20-30 minutes more.
(From "Home Baked: Nordic Recipes and Techniques for Organic Bread and Pastry" by Hanne Risgaard)