Inside a German Bakery: Multigrain Spelt Wholemeal Bread

Monday, June 04, 2007

Posted by Meeta K


Now that you have met my baker and his family, let me show you around some of his delicious products. Every other week I will feature one bread, roll or pastry from Herr Becker's lovely bakery. There are so many to show you I just was not sure which one to start with. After sorting through my pictures I finally decided on this one - a Multigrain Spelt Wholemeal loaf.

In German it is known as Dinkelvollkornbrot mit K├Ârnermix. This is a great tasting loaf, high in dietary fiber and full of health benefits. It is a sourdough made of full flavored wholemeal and spelt, packed with flaxseeds/linseed, oats and oatmeal, and sesame seeds.

Wholemeal is made from grinding the endosperm, wheat germ and bran until they are all finely broken down. This is what gives the bread a characteristic “brown” color and hence bread. As the wheat germ and bran are not removed this bread is usually high in fiber. Make sure you check the labels though; “brown” bread is not necessarily the same as wholemeal. Spelt is a green wheat grain which is low in gluten. This bread is particularly good for people who cannot handle a large amount of gluten in their diets.

Bread and other cereals are very good sources of carbohydrate and fiber and also provide a number of vitamins, minerals and protein. In comparison to white bread, which is fairly high on the GI (Glycemic Index) scale, this bread has a medium GI level of approx. 54.

We all know that bread is an important part of a balanced diet, but it has to be the right kind of bread. Stay away from the white breads ad read the labels. Choose grainy and wholegrain breads. These are best for most adults, as they are high in fibre, slow to digest, and they provide important vitamins and minerals. These types of breads are important as they work to keep the bowel healthy; this has been proven to decrease the risk of bowel cancer and stomach cancer.

This bread can be enjoyed with any type of spread - sweet or savory. Soeren and I love to spread vegetables on this bread. The nutty flavor of the seeds combined with the vegetables is unbeatable. Today, we share our favorite open faced sandwiches.

Roasted Bell Pepper and Asparagus Sandwiches

4 slices multigrain spelt wholemeal bread
1 small bunch of green asparagus - washed and woody ends trimmed
1 red or yellow bell pepper - de-seeded and cut into quarters
1 ripe tomato - sliced
salt and pepper
2 tablespoons extra virgine olive oil
150g Gruyere cheese - grated
2 garlic cloves - minced
2 tablespoons lemon juice


Pre-heat the oven to 180 degrees Celsius.

In an oven proof dish place the asparagus and peppers and add the olive oil and lemon juice. Salt and pepper and give the vegetables a good toss. Arrange them on a baking sheet and allow to roast for 15 minutes. Allow to cool, then remove the peel from the bell peppers.

Place the 4 slices of bread on a baking sheet and arrange the roasted vegetables on each slice. Top with a few slices of tomatoes and a good sprinkling of grated cheese.

Turn the grill function of your oven on and grill the sandwiches until the cheese has melted and just started to brown. Take out and serve immediately.

Hope you enjoy your week!



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This Post was written by Meeta from What's For Lunch, Honey?

3 comments:

This looks good trying it this weekend..

June 4, 2007 at 10:44:00 PM GMT+2  

What's with the spam comments since yesterday? Hmph.

Meeta! I can get pumpernickel but not this bread... and I fear mailing that won't work either :( *gazes longingly at the photo*

;)

jokergirl said...
June 5, 2007 at 7:11:00 AM GMT+2  

I just bought some spelt flour at the Borough Market on Saturday in London. Plan on making some muffins this week with it. But you should be able to buy it from King Arthur Flour if you are in the US. In the UK - sharphampark.com sell it. Supposed to be better than wheat for you.

Pat said...
June 13, 2007 at 7:48:00 AM GMT+2  

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