Whole-grain spelt whey bread with an oat flake crust

Whole-grain spelt whey bread with an oat flake crust and homemade herb cream cheese

#bread #spelt #wholewheatflour #oatmeal

Something a little different… Homemade cream cheese and a whole-grain spelt and whey bread with an oat flake crust. Many thanks to Sabine Rehberger for the great recipe!

Ingredients:

For the herb cream cheese:

• 2 liters of raw or fresh milk (e.g., cow/sheep) – NOT homogenized
• 200 ml lemon juice
• 20 g salt
• 2 tbsp dried herbs (e.g. dill, chives, basil, parsley or oregano)

For the bread:

• 400–500 ml whey
• 940 g freshly milled wholemeal spelt flour
• 7 g fresh yeast or 2–4 g dry yeast
• 10 g salt
• 10 g honey
• oatmeal

Preparation:

Cream cheese:

1. Heat milk with salt to 85 °C.
2. Remove the pot from the heat, stir in the lemon juice – it will curdle.
3. Stir in the herbs and mix well.
4. Place in a sieve lined with cheesecloth and let drain.
5. Press the mixture together and let it ripen in the refrigerator.
6. Cool in a cheesecloth for a few hours, then store in an airtight container.
7. Use the resulting whey for the bread.

Bread – Day 1 (Evening, pre-ferment):

1. Stir 2 g of fresh yeast or 0.7 g of dry yeast into 160 ml of whey.
2. Stir in 120g of wholemeal spelt flour.
3. Leave to stand at room temperature for 2 hours, then store in the refrigerator for 24 hours.

Bread – Day 2 (Evening):

1. Remove the pre-dough from the refrigerator.
2. Add 820 g flour, remaining yeast, salt, honey, and 260 ml whey to the pre-dough and knead.
3. Cover the dough. Stretch and fold every 45 minutes (for 2 hours).
4. Store overnight in an oiled container in the refrigerator.

Bread – Day 3 (Baking):

1. Turn the dough out onto a floured work surface and let it rest for 15 minutes.
2. Shape into an oblong shape, pierce twice with a wooden stick.
3. Dip in water, roll in oatmeal.
4. Let it rest for 1 hour. Preheat the oven to 250 °C, place a heatproof bowl filled with water inside.
5. Place the dough ball on a baking stone with baking paper on it, spray with water.
6. Bake for 25 minutes at 250 °C, then for another 20 minutes at 200 °C.
7. Finally, let it rest for 10 minutes in the switched-off oven with the door open.

Enjoy!