1 cup of cold water
1 tbs of oil or butter
1 tsp of salt
2 tsp of honey or sugar
3 cups of Dinkel flour
3 tsp of yeast
Place all first 4 ingredients in bread pan, then add flour and yeast. Dinkel doesn’t like to be too wet a dough or kneaded for too long. Dough should be firm to the touch having to apply small amount of pressure to indent, definitely not sticky. If your loaf has a glazed pitted hard crust on top that has sunk, this is probably because the dough had too much water or was kneaded for too long. If your loaf is a hard small brick try a little more water next time! Dinkel is a delicious bread, worth a few loaves experimenting to get it right.
Cover bowl with a damp cloth,let it rest,room temperature either all day or all night.
Punch risen dough down and knead briefly to get a smooth dough. Divide into 2 and put in greased tins.
Allow dough to rise until it’s just reached the top of the tin and slightly rounded on top. A warm place will hurry this up, but you may have to wait up to 1.5 hours for this if at room temperature.
Put tins into oven (preheated to 225⁰ C) for 10 minutes – then reduce the temperature to 180⁰ C and cook for another 50 minutes. Bread is probably cooked when outsides are a lovely golden brown.
recipe from milmoredowns.co.nz,recreation and pics mine.
have fun baking,