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Place the flour, meal, flakes, pops or breadcrumbs in a bowl. Bring the water to a boil, then pour into the flour while stirring, and continue stirring until the mixture is smooth and compact. Let cool, cover, then refrigerate for 8-12 hours.

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The scalded grain is added to the remaining yeast dough ingredients and kneaded briefly to form a smooth dough. Only knead until the window test is successful (this means that you wet your hands and take a small portion of dough, then you should be able to pull it apart in all directions until a transparent dough window is formed. The dough strands should be strong enough and not tear immediately).

Depending on the requirements and firmness of the scalded grain, additional liquid can be added to the dough. It is important that the scalded grain is well incorporated into the yeast dough.

During the rest in the refrigerator, enzymes work to create a variety of flavours that improve the taste of the dough.

The scalded grain can be kept, covered, in the fridge for 4-5 days.

If you bake regularly, it is worth preparing a batch of scalded grain and using it when needed.
It keeps for 3-4 months in the freezer, and flat-shaped portions defrost more quickly.

For a fine roasted flavour, you can roast the flour in advance in a frying pan until light brown, stirring constantly. Scalded grain brings more moisture, stability, flavour and longer shelf life to yeast-baked goods.

It is particularly worth using scalded grain for Zopf, bread or rolls.

The sugars present in the scalded grain can give the baked goods a darker and more aromatic crust when baking, so always keep an eye on the oven and reduce the temperature if necessary.

Source:

IG Dinkel, Judith Gmür-Stalder