dinkel-what?

Green apple sorbet is back! 🙂 After a wonderful month of travelling and gathering culinary inspiration, I’m excited to return to the kitchen and try out some new ideas.

First up, a recipe I learned from my beautiful friend in Melbourne. This is possibly the simplest bread ever – no kneading or proving required – and it says ‘healthful’ with every bite. Perfect with soup for a comforting autumnal lunch or lightly toasted and topped with banana slices and honey for breakfast. The texture is quite dense so don’t cut it too thick.

The original recipe is published here. Dinkelbrot is German for ‘spelt bread’.

Dinkelbrot

500g spelt flour
50g sesame seeds
50g sunflower seeds
50g linseed
2 teaspoons active dry yeast
500ml warm water

Preheat oven to 180ºC and grease a loaf tin with flavourless oil.

Combine the dry ingredients in a bowl, add the water and mix well. Tip the dough into the greased tin, smooth the top and make a few slashes in it with a sharp knife to stop it bursting out as it cooks.

slash the top to prevent burst bread

Bake for one hour then remove from the tin and return to the oven for a further 5 minutes. Allow to cool on a wire rack.

If you want to vary this recipe you could substitute pumpkin seeds for the sunflower seeds, and/or use a teaspoon of caraway, anise or fennel seed in place of some of the sesame or linseed.