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This is my contribution to Karin's bread challenge, " A bread for the night with the iron hand".
The whole rye and spelt have been passed through a stone mill and go into the formula unsifted, that and the preparation of a bubbling, blurping porridge, I thought, add a medieval tone to this bread.
There is a lot of water bound into the porridge and it makes for good keeping qualities, this bread could easily be served to guests even on the morning of the third day.
I've kept the procedure on the simple side, fully reproducible even in your average 21century medieval castle kitchen.
Mac. or iOS users may also download the .bun file to use on BreadStorm software.
-soak the cracked grains for 1 hour, then bring to a boil, then simmer for one hour, stir as needed. The porridge should start to take on some colour and flavour, refrigerate overnight or store in a cool place.
Place all ingredients in the mixing bowl, mix for about 7 minutes in low gear, followed by 5 in second gear. For the first few minutes the dough will appear to be too stiff, then the porridge will kick into affect and soften it up substantially. A a medium consistency is desirable. The dough should pull away from the bowl somewhat and be reasonable well developed.
Desired dough temp. 23c
-bulk rest, 70 minutes, with a good stretch and fold at the 40 min. mark.
-divide and lightly round, give a 10 min. intermediate proof (my loaves started out at 650g)
-mold to desired final form and expect a final proof in the 45 minute range
I've peeled the loaves into a 230c oven went with a total bake time of 60 minutes. I released the steam after 10 min. and turned the dial down to 210c.
*I used the Östiroler stone mill for this, the berries were coarsely cracked and all the dust and smaller bits were included in the porridge.
If purchased cracked roller mill grain is substituted, the dust will be missing and the porridge water should be reduced somewhat.
Wheat or rye, could easily serve as a substitute for the spelt.