Best 2 Whole Spelt Sourdough Bread Recipes
Whole spelt sourdough bread is a delicious and nutritious bread that can be easily made at home. It is made with whole spelt flour, which is a type of wheat flour that is higher in fiber and nutrients than white flour. Sourdough bread is made with a sourdough starter, which is a mixture of flour and water that is fermented by wild yeast and bacteria. This fermentation process gives sourdough bread its characteristic sour flavor and chewy texture. Whole spelt sourdough bread is a great choice for those who are looking for a healthy and flavorful bread that is also easy to make.
Check out the recipes below so you can choose the best recipe for yourself!
WHOLE SPELT SOURDOUGH BREAD
This spelt bread recipe is as delicious and easy to make as it is nutritious. So when the inspiration strikes to get virtuous with your eating habits without sacrificing sensory pleasure, give this one a whirl.
Provided by Eric Rusch
Categories Recipes
Yield 1 Loaf
Number Of Ingredients 5
Steps:
- Follow the instructions in the video.
- Bake at 450 for 45 minutes or until internal temp is 195-200.
SPELT AND KAMUT WHOLE GRAIN SOURDOUGH BREAD
This whole grain sourdough bread has a mild nutty and buttery flavor, as well as a tender pliable crumb. It uses ancient wheat flours to achieve a lovely flavor and texture that appeal to whole grain lovers, as well as people who claim they don't like whole wheat bread.
Provided by Melissa Johnson
Categories Recipes
Time 2h
Number Of Ingredients 12
Steps:
- Autolyse
- Mix together the flour and most of the water (reserve 20g water) until completely incorporated. Cover and let autolyse for 1-2 hours.
- Bulk Fermentation
- Add the starter to the dough by spreading it on the surface, stretching and folding the dough over the starter and gently kneading it into the dough. Cover and let sit for about 30 minutes.
- Dissolve the salt into the 20g of reserved water and add the mixture to the dough the same way you added the starter. Cover the dough and let it rest for about 30 minutes.
- With 30 minutes rests in between each gluten development maneuver, coil fold the dough, then laminate it, and then coil fold it twice more. Here are videos of gluten development techniques.
- Let the dough continue to rise until it has grown by about 75% and has some surface bubbles. See photo gallery below for before and after photos.
- Calculating from when the starter was added, Version 1's bulk fermentation was 6 hours at room temperature, 12 hours in the refrigerator, and another 1 hour at room temperature. Had I not refrigerated the dough, I suspect 7-8 hours would have sufficed. Version 2's bulk fermentation was 5 hours at room temperature. This shorter time can be attributed to both the larger amount of starter and higher hydration of the dough.
- Pre-Shape, Bench Rest, Shape
- Scrape the dough out onto a lightly floured countertop and pre-shape it into a ball.
- Lightly dampen the top of the dough or cover it, and let it rest for about 20 minutes. Prepare your proofing basket with flour.
- Shape the dough. Here are some videos if you want shaping pointers.
- Flour the top of the dough, flip it into your proofing basket and cover.
- Final Proof
- Let the dough proof until it has expanded in volume and looks a bit puffy. See the photo gallery below for before and after photos.
- Version 1 proofed 1.5 hours at room temperature and Version 2 proofed for 13 hours in the refrigerator.
- Bake
- Preheat your oven to 500F for 30 minutes with your baking vessel inside.
- Flip your dough onto parchment paper, score it, and load it into the hot baking vessel.
- Bake at 500F for 20 minutes with the lid on.
- Then, if you're baking in cast iron, slide a baking sheet under the vessels, same shelf, direct contact.
- Lower the oven temperature to 450F and bake for an additional 10 minutes with the lid on.
- Remove the lid and bake for 5-10 minutes more.
Tips:
- Using a Dutch oven: Baking your sourdough bread in a Dutch oven helps create a crispy crust and a moist interior. Make sure to preheat the Dutch oven before adding the dough, and cover it while baking to trap the steam.
- Scoring the dough: Scoring the top of the dough before baking helps the bread expand properly and prevents it from cracking. Use a sharp knife or a lame to make shallow cuts in the dough.
- Using a sourdough starter: A sourdough starter is a mixture of flour and water that has been fermented by wild yeast and bacteria. It gives sourdough bread its characteristic tangy flavor and helps it rise. Make sure to feed your sourdough starter regularly to keep it active.
- Patience is key: Sourdough bread takes time to make, but it is worth the wait. The fermentation process can take several hours or even days, so be patient and allow the dough to develop its full flavor.
- Experiment with different flours: You can use a variety of flours to make sourdough bread, including whole wheat, rye, and spelt. Experiment with different flours to find the flavor and texture you like best.
Conclusion:
Whole spelt sourdough bread is a delicious and nutritious bread that is easy to make at home. With a little patience and practice, you can create a beautiful and flavorful loaf of bread that will impress your friends and family. So, gather your ingredients, fire up your oven, and let's get baking!
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