Cold-Proofed Spelt Bread with Roasted Einkorn Berries Recipe
A rustic, nutty bread featuring ancient grains with a complex flavor profile achieved through cold fermentation and the caramelized sweetness of roasted einkorn berries throughout.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">350g spelt flour</li><li class="ingredients-single-item">150g bread flour (strong white flour)</li><li class="ingredients-single-item">100g einkorn berries (or farro/wheat berries)</li><li class="ingredients-single-item">400ml filtered water, room temperature</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g active dry yeast (or 5g instant yeast)</li><li class="ingredients-single-item">15g honey</li><li class="ingredients-single-item">20g olive oil, plus extra for brushing</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or covered baking stone</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Proofing basket or bowl with cloth</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Scoring knife or razor blade</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by roasting the einkorn berries. Preheat your oven to 180°C and spread the berries on a baking sheet. Roast for 15-20 minutes until they turn golden brown and develop a nutty aroma. Allow to cool completely, then coarsely chop them (or pulse briefly in a food processor). This roasting process caramelizes the natural sugars in the grains, adding depth of flavor to your final loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, combine both flours and salt. In a separate container, mix 350ml of the water (reserve the rest), honey, and sprinkle the yeast on top. Let this mixture sit for 5-10 minutes until foamy, which indicates your yeast is active and ready to work.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make a well in the center of your flour mixture and pour in the yeast mixture and olive oil. Using a wooden spoon or your hands, mix until a shaggy dough forms. Add the chopped roasted einkorn berries and the remaining water as needed - spelt absorbs water differently than regular wheat flour, so you may need slightly more or less depending on your specific flour.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Spelt has less gluten than regular wheat, so your dough will feel slightly different - softer and less stretchy. Don't overwork it, as spelt gluten is more delicate. The dough should be tacky but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Form the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp cloth and let it rest at room temperature for 1 hour or until it begins to show signs of fermentation (slight puffiness).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>After the initial rise, refrigerate the dough for at least 8 hours, preferably 12-24 hours. This cold fermentation slows down yeast activity while allowing beneficial enzymes and bacteria to develop flavor compounds, improving both taste and digestibility of the bread.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>The next day, remove the dough from the refrigerator and let it come to room temperature for about 1-2 hours. On a lightly floured surface, gently shape the dough into a round or oval loaf without deflating it too much. The cold fermentation has developed gluten structure, so minimal handling is needed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the shaped dough in a proofing basket or bowl lined with a well-floured cloth, seam side up. Cover and let proof at room temperature for 1-2 hours, or until the dough has increased in size by about 50% and slowly springs back when gently poked with a finger.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the dough is proofing, preheat your oven to 230°C with the Dutch oven or baking stone inside. You want both extremely hot to create the steam needed for a crisp crust.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When ready to bake, gently turn out the dough onto a piece of parchment paper. Brush lightly with olive oil and score the top with a sharp knife or razor blade. These cuts allow the bread to expand in a controlled way during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Carefully transfer the dough with the parchment paper to your preheated Dutch oven or baking stone. Cover with the lid (or place a metal bowl over your dough on the baking stone). Bake covered for 25 minutes - this traps steam inside, helping create a beautiful crust.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove the lid or covering and reduce the temperature to 200°C. Continue baking for 15-20 minutes until the bread is a deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach about 96°C.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Transfer to a wire rack and resist the temptation to cut into it immediately! Allow the bread to cool completely, at least 1 hour. This resting period is crucial as it allows the crumb to set and flavors to develop. Your patience will be rewarded with a loaf that has exceptional texture and flavor.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is cold fermentation important for ancient grain breads?
Cold fermentation slows yeast activity while allowing enzymes and beneficial bacteria to develop complex flavours. For ancient grains like spelt, this process improves digestibility, enhances the nutty notes, develops better gluten structure, and creates a more complex flavour profile.
Can I substitute other grains for einkorn berries in artisanal bread?
Yes, you can substitute wheat berries, farro, kamut, or even rye berries for einkorn. Each grain will impart a slightly different flavour profile. Regardless of which grain you choose, don't skip the roasting step as it's crucial for developing the caramelised, nutty flavour.
How can I achieve the perfect crust when baking spelt bread?
For a perfect crust on spelt bread, use a preheated Dutch oven or baking stone with a lid to trap steam during the initial baking phase. Brush the dough with olive oil before baking, score properly, and ensure your oven is very hot (230°C) when the bread goes in.
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