by Heather Schmitt-Gonzalez / Sunday, January 23, 2011
Hildegard's Spelt Bread
Spelt. That's a train I hadn't boarded until yesterday. Not that I wasn't interested in the destination. Just that I couldn't find a place to buy a ticket! But when the challenge was issued by Astrid of Paulchens Food Blog...for buddies to join babes... and I got a quick glimpse into the life of Saint Hildegard*, I decided I'd better figure out a way to board that train. Seriously, I've looked at all of my local markets for spelt flour, but none of them seem to carry it. This particular recipe also calls for spelt flakes. Double whammy. While there is a store that I am guessing might carry in the next town over, the weather has pretty much put a halt to me getting over there and checking it out. But...that's what the internet is for, right? I wound up ordering both the whole spelt flour and flakes from Bob's Red Mill. My double boarding pass arrived by UPS several days later...Yay! Check out my journey....
Hildegard's Spelt Bread
recipe via Paulchens Food Blog?! for Bread Baking Buddies
(halved & ever-so-slightly adapted)
makes 1 loaf
200 grams Spelt flakes + some for sprinkling
300 grams Whole Spelt Flour + more for work surface
7.5 grams fine sea salt
7.25 grams active dry yeast
100 ml. milk, lukewarm
250 ml. water, lukewarm
1 Tbs. freshly squeezed lemon juice
½ Tbs. coconut oil
Mix spelt flakes, spelt flour, and salt together in a small bowl. Pour yeast over milk in a separate, large bowl. Let sit ~5 minutes, or until it blooms. Combine the two to form a sponge. Now. I'm just starting to venture into the world of more advanced bread making...you know...where you use terms such as sponge and poolish. Actually this is my first sponge (that I know of). I had it in my head that a sponge would be wet. But this was extremely dry. Crumbly even. But since I wasn't sure if this was correct or way-off-base, I went with it. Cover and let rest 15-20 minutes.
Not to worry, though...I had an idea...
"Saint Hildegard von Bingen lived from 1098 to 1179 in Germany. She joined a Benedictine convent in Disibodenberg and became the Abbess at the age of 35. St. Hildegard had visions all her life, which helped her see God’s wisdom and be seen as a prophet. She wrote down what God told and showed her through these visions and published many volumes on science, medicine and theology.
She was also very outspoken, going on missionary trips and preaching in other cloisters and in market places. Today, there is a revivalist culture around her teachings, especially her teachings on how to eat to stay healthy and many of her medicinal and herbal remedies."
*Update: at the suggestion of Elizabeth, I toasted up a thinnish slice for breakfast this morning, then spread some nice, pungeant whole grain mustard on top and layed some of my favorite shaved ham over that. It. Is. EXCELLENT! Thanks, Elizabeth ☺.
This post is linked to:
*Bread Baking Buddies-January '11 (in conjunction w/ Bread Baking Babes)
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.