Whole spelt bread has a strong, nutty flavor and a slightly firmer texture compared to bread made from refined flour. Whole spelt bread with sourdough is the natural way to bake bread. The best way is to make the sourdough yourself. My sourdough is made entirely with whole spelt flour. Therefore, it is the number 1 for me of all breads.
Whole spelt bread with sourdough
Whole spelt bread is made from unprocessed whole spelt flour. Unlike white flour, whole spelt flour contains all parts of the grain kernel, including the germ and bran. As a result, it contains more fiber, vitamins and minerals. The natural taste of the whole spelt bread with sourdough is preserved.
Whole spelt bread with sourdough
Ingredients
- 500 g whole spelt flour
- 100-110 g sourdough
- 5 g salt
- 300 ml water lukewarm
Instructions
- Mix all ingredients together. Knead dough briefly until it comes away from the bowl.
- Cover and let rest. After 1 – 2 hours, briefly mix everything again so that a homogeneous mass is formed. Then leave covered to rise overnight. The dough should not be too soft. Rather firmer.
- The other day, place the dough on a floured baking surface (it is best to use spelt flour type 630). Cover with flour. Shape the dough "round".
- The bread can be baked either round or oval. For elongated bread, shape the dough a little elongated. Then place in a proofing basket with the "cap" facing down. Line the proofing basket with a floured cloth beforehand. On top of the dough still cover with flour and let rise covered about 2, 5 – 3 hours. The dough has risen properly when the volume has increased significantly and the dough is elastic with a finger pressure.
- Preheat oven to 240° C top/bottom heat.
- Place a sheet of baking paper on the proofing basket. Then place half of an elongated baking pan on top. Turn the basket with momentum so that the dough lands on the baking pan with the baking paper.
- Cut the dough crosswise a few times with a sharp knife. Then cover with the 2nd higher half of the baking dish. Put in the oven covered.
- Turn down the temperature to 220° C. Bake in the oven for 50 minutes. After about 15 minutes to 200 ° C reduce the temperature. And after another 15 minutes finish baking at 190° C.
Tip
For those who do not have a proofing basket, simply place the dough in a bowl and cover with a cloth. Make sure that the cap is down. Or you can put the dough in a baking dish. However, here the bread should be baked covered with a baking paper. If you prefer a crispier crust, you should bake the bread open at the end. After baking, brush briefly with water.
When shaping in rounds, make sure that the dough is nice and tight at the end. Always rework with a little flour.
The bread is baked through when you tap the bottom after baking and it sounds hollow.
Interesting to know
Spelt flour should not be kneaded for too long.
