Brielle's Avalon

Dark bread. Yum! See also dinkelbrot. Either way it’s dark bread, but dinkel is also spelt, so for this I’ll just used dunkel for the title because not everyone has access to spelt/dinkel. Today I wanted to make a dark pumpernickel-like bread but I’m out of rye flour so spelt goes in with the cocoa. I didn’t let a little thing like no rye flour stop me, all-purpose and spelt work well enough.

3 c all purpose flour

1 c spelt flour

2 Tbsp yeast

2 tsp sugar

1 tsp salt

2 Tbsp cocoa

1 coffee cup strong coffee with enough milk added to make 2 cups

Mix dry ingredients then mix in wet ingredients.

This turned out too stiff-batter-y so I turned it out on the floured tabletop and kneaded in about another cup of flour til it was a soft dough.

Then I formed it into a ball and plopped it into my bread container to do its thing. I put on the cover and left it on the table for a couple hours to get started then put it in the fridge to bake another day.

OK, it rose so fast today I made a loaf today, pulling a handful of dough out, kneading it into shape and baking it right after the loaf I made earlier. I also covered the container and put the rest of the dough in the fridge. Spreading butter or olive oil over the loaf helps to keep it from drying as it rises and seems to make a nice, delicate crust. Or you can just leave it floury.

It’s not as dark as I expected but tastes wonderful. I buttered a slice of the other loaf before I thought to take the picture, but you can still see the difference. Let’s call this a serving suggestion. Can’t wait to try making this with rye flour.

No matter what shape the loaf, boule, baguette or loaf-pan-shape, you can turn them up on their cut side to keep it from drying out too badly. If you’re going to be using it the same day (say, make it for breakfast, then slice again for lunch and dinner) this works well enough. Buttering the old-cut, dryish side softens it up but if you’re using it for sopping in soups, stews and gravies this doesn’t really matter. If it lasts long enough you can wrap it in waxed paper or foil. I try to avoid plastic whenever possible.

This bread is fabulous on its own just warmed with butter melting on it but is also great with cheese, soups, stews and various spreads you might want to mix up and try with it…even PB&J would be yummy, but then most breads are good for PB&J. Adding sunflower seeds, wheatberries, barley or barley flour, oats or other interesting seeds (caraway is a classic) is fun and adds interest to the finished loaf.