Simple Spelt Sourdough Bread

OK ok, you’ve seen several recipes for spreads, jams and curds to put on bread. Here is the very carrier, a simple straight forward Spelt Sourdough bread.

I’ve found the recipe in Andrew Whitley’s book: Bread Matters. A very good book if you feel like getting serious about baking your own traditional breads. After baking rye sourdough breads as described by Sandor Ellix Katz with varying results over the past years, this spelt bread seems to work every single time. The other benefit is the short and simple fermentation process here. Normally the making of rye sourdough bread will take three fermentation steps over up to 24 hours. For a good working 100% rye sourdough bread recipe visit my dear friend and colleague’s, Rani Silva, website!
This easy spelt sourdough recipe here only requires a one step fermentation of 12 hours.

Grain millOnce you’ve tried this recipe a few times and have bought the above mentioned book, you might consider the purchase of a grain mill. After years of slogging with a hand-operated Jupiter one, I’m now blessed with a Hawo’s Queen 2 electrical mill. Thanks Mum and Santa! 🙂
The difference it makes to have freshly ground flour for baking sourdough bread is tremendous! Apparently, most of the vital nutrients in grains oxidise and break down very shortly after the milling into flour.

Due to the sourdough fermentation the spelt and its gluten seem to be well digestible even by people like my dear wife, Lydia, who is normally very sensitive to gluten.

For this bread you will require a rye flour sourdough starter. Yes: rye. If you don’t have ‘weird’ friends who keep such a pet in their fridge or your house sitter threw your 300 year old sourdough starter out… (like Lydia managed to do once ;-)), make your own!

It should only take you 4-5 days in a warm spot (28-30°C) in your kitchen. A sourdough starter relies on the wild yeasts present on the grains/flour and in your kitchen environment. Each grain (wheat, spelt, rye, rice, barley…) and locality will develop a different sourdough culture, depending on the yeasts present.

Start with 25 g rye wholemeal flour and 50 g of warm (40°C) water. Stir it well. Keep it in a plastic tub with a simple lid that snaps into place or can easily flip open when pressure builds inside.

Each day add 25 g rye flour and 50 g or warm water, stir and return to its warm spot.

On day 4 your starter should start bubbling and taste lightly sour/fruity.rye sourdough starter

You can start using it in recipes now or keep it in the fridge until you need it. Then pull it out to warm to room temperature and add 1/2 cup or rye flour and 1/2 cup of warm water. Stir it well and wait til it starts bubbling again. This can take 8-12 hours. You are now ready to use your starter in a recipe like the one below by Andrew Whitley.

I suggest you double this recipe and bake two breads at a time. These loaves have a tendency to disappear rather fast. Should you have too much, just slice one loaf after a day or two and freeze it for later toasting and use.

Simple Spelt Sourdough Bread

★★★★★

Prep Time: 12 hours | Cook Time: 40 mins | Servings: 1 loaf | Difficulty: Easy

Ingredients:
80 g Rye Sourdough starter

350 g warm water

500 g stoneground wholmeal flour, Spelt

8 g sea salt

50 g seeds, optional (Sunflower-, Pumpkin-, Sesame-, Poppy seeds…)

Directions:
To make the bread, disperse your refreshed rye sourdough starter and salt with a whisk in the water and then mix in the flour and seeds. Knead to develop the gluten and adjust the moisture so that the dough is very soft.

Sourdough

Any structure that you create by tight moulding will largely subside during a long proof, so do not expect a fine-domed top to a loaf such as this.

Dough before rising

Dough in tins before rising

Place the dough in a greased and flour dusted loaf tin, cover it with a loose plastic bag and leave to rise. Do not put the tin in an especially warm place unless you want to hurry the process along. At an average kitchen temperature of about 20°C, this dough should rise in 10-12 hours. In winter I tend to put it onto the cupboard shelf above the crock pot with our continuous bone broth.

Before baking

The risen dough in the tins

Bake in a hot oven at 230°C, reducing the temperature to 200°C after 10 minutes or so. Bake at 200°C for another 30 min for a total baking time of 40 min.

Freshly baked bread

The finished bread

Since all the flour in this loaf has been fermented for a long period, the crumb will be markedly sticky immediately after baking, so it is better to leave it for a day before cutting it. Its keeping quality, however, is remarkable. Even better, the science suggests that a long rise with lactic acid bacteria from the rye sourdough starter and its unique micro-biom will neutralise almost all the phytic acid present in the wholemeal flour bran, making important minerals such as iron, magnesium, calcium and zinc more available to your body than they would be in an ordinary yeasted wholemeal bread.
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So there you have it! Feel free to post your success stories or accidents below!

Best of Success and Bon Apetit!

Spelt Sourdough Bread

 

Ultimate Salads and Magnificent Dressings – Get creative with your salads!

Chad's Red Radish and Microgreen Salad

Do you love your salads? You make 2 or 3 regularly. Right?! They work and are ok, but don’t really excite you and your family any longer.

Ever wondered if there is more out there to learn about salads and how to vary them? Is there more than ‘Thousand Islands’ dressing out of a bottle? …and how do I do it?

Greek Salad with Almond Feta

Here is a chance to expand your repertoire dramatically and to reclaim the position of your family’s favourite chef. That will get the kids away from those TV cooking shows and back to their PlayStation 🙂

I’m happy to announce our next Raw Food Class at the Wise Cicada on
Thursday, March  8th, 2012, 7-9.30pm

Moroccan Carrot Salad

At this food demonstration class you will learn:

  • How to make a variety of simple, yet delicious salads for every day and season, as well as for special occasions.
  • How to make delicious dressings with what you’ve got in your fridge, pantry and garden.
  • How to flavor balance your dressings and how to achieve the right texture, color and mouthfeel.
  • Ideas for dehydrated snacks and other additions to top your salads.

Your investment: $60.-/person

Full recipe booklet, flavour balancing chart and samples included.

You will learn how to confidently prepare a variety of great salads that will please and entertain both you, your family and friends.

Fine Dining Salads

Join us for an entertaining and fun-filled evening that will raise your awareness and knowledge level around the preparation of delicious salads and dressings.

Booking essential. Space is limited to 20 students.
Book your space today!

Call René on 027 555 1622 or send us a message via our Contact Page.

See you on March 8th!

René

🙂

Wildflower Salad