Whipped bread??? What could this possibly mean? Well, you whip it, of course. With a whisk, or in my case, the whisk attachment on my standing mixer. Ilva, from Lucullian delights, was the host for the May Bread Baking Babes. She chose a recipe from the book Home Baked – Nordic recipes and techniques for organic bread and pastry by Hanne Risgaard. I was super excited since I had just gotten the book out from the library just a few days earlier. I love a good coincidence. The recipe calls for mixing the dough at high-speed with a whisk for a very short time (at least by bread standards). How can this work? I thought that the kneading process is what develops the gluten…
This bread is made with spelt flour, which I have never used. What is spelt you ask? well, it is an ancient grain in the wheat family. It has a lower gluten level than regular wheat flour so it is easier to digest for people who are gluten sensitive. It is still wheat though, and anyone who is allergic to wheat cannot eat this.
“ Unlike wheat flour, which is quite resilient and often needs a long kneading time (with breads) to strengthen its gluten and give the bread structure, the gluten in spelt flour breaks down fairly easily. This means that it is pretty critical not to overmix it, or risk having a crumbly texture imparted into whatever you’re making.” – Baking bites
Okay, so now this recipe makes sense! While this takes 2 days to make, the actual work time is less than minimal. Maybe 5 minutes to put the dough together and then you pop it in the fridge overnight. The longest part? waiting the 25 minutes for the bread to bake.
I made a sandwich loaf out of half of my dough and the other half I made small rounds which I topped with a mixture of caramelized Vidalia onions, lemon thyme and bacon jam. the other thing I did was I threw in some sourdough starter. I have a nice jar sitting on my counter that I have been feeding daily so I thought I would add some for a little extra flavor. Bake On!
Makes 2 loaves
3 oz/85 g 100% hydration starter (optional)
840 g sifted spelt flour (I used 730 g spelt flour and 100 g AP flour)
160 g whole-spelt flour (I couldn’t find this so I used whole-wheat flour)
10 g/ 0,35 oz fresh yeast (I used 2 tsp SAF gold yeast)
20 g/ 0,70 oz salt approx
800g/ 28,21 oz water (I used 750 g since I added the starter)
Mix the two types of flour in the mixing bowl, rub in the yeast, and add the salt and water. Mix the dough at high speed using a whisk until the dough no longer sticks to the sides and bottom of the bowl. Scrape the soft dough off the whisk, put a lid on the mixing bowl, and let the dough rest in the fridge overnight.
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 your oven (with a baking stone is best) to 480°F/250C.
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 410°F/210 C, then bake the loaves for another 20-30 minutes more.