Return of the Dink

Dinkelbrot is a heavy-duty 100% spelt flour bread enriched with buttermilk, honey, and seeds. For this one I fermented all the wet ingredients together overnight, maybe 15 hours or so. After mixing in the seeds and salt, it got another five hour bulk in the pans. I love the crustiness and dense texture. After it cures for another day I’ll eat it with my special new spicy mustard and a chunk of cheddar. Combined with the sourdough feed, this bread takes at least three days from start to sandwich.