Spelt Sourdough Bread

Indulge in the delightful flavors and rustic charm of Spelt Sourdough Bread, a recipe that is sure to impress both your taste buds and your guests. This wholesome bread, made with spelt sourdough starter and a combination of fine rye and wheat flour, offers a unique twist on traditional sourdough bread.

With its earthy aroma and distinct nutty flavor, Spelt Sourdough Bread is not only a treat for the senses but also a thoughtful hostess gift or a delightful addition to any meal. The combination of fresh yeast and treacle syrup lends a touch of sweetness and depth to the bread, creating a truly delightful eating experience.

Makes 2 loaves

INGREDIENTS:

• 35 oz (1 kg) spelt sourdough starter
• 1 tbsp (15 g) salt
• 3 tbsp (25 g) fresh yeast
• 2½ tbsp (35 ml) treacle syrup (can be substituted with dark syrup)
• ½ cup (100 ml) water, room temperature
• 6 cups (625 g) fine rye flour
• 1¾ cup (225 g) wheat flour

WHEAT SOURDOUGH STARTER:

• ¾ cup (200 ml) water, room temperature
• 2 cups (325 g) wheat flour or spelt flour, sifted
• ½ cup (100 g) grated apple, peeled

INSTRUCTIONS:

WHEAT SOURDOUGH STARTER:

1. Combine the ingredients and let stand for 2–4 days in a glass jar with a tight-fitting lid. Stir in the mornings and evenings.
2. The starter is ready when the mixture starts to bubble. From this point on, all you have to do is “feed” the dough so that it retains its flavor and ability to ferment. If you leave the sourdough in the refrigerator, you should feed it once a week with ½ cup (100 ml) water and 1 cup (100 g) wheat flour. If you keep the sourdough at room temperature, it should be fed every day, in the same manner. The consistency should resemble thick porridge.
3. If you have sourdough left over, you can freeze it in containers that hold half a cup or leave a part of it to dry

BREAD:

1. In a mixing bowl, combine the spelt sourdough starter, salt, fresh yeast, treacle syrup, water, fine rye flour, and wheat flour. Mix the ingredients well until a cohesive dough forms.
2. Let the dough rise for about 30 minutes, allowing the flavors to develop.
3. Gently shape the dough into two oblong loaves. You can sprinkle some flour on the loaves for added texture and appearance.
4. Place the shaped loaves on a baking sheet or in a basket, if available, to support their rise.
5. Let the loaves rise until they have doubled in size. This rising process may take some time, so be patient and allow the dough to ferment properly.
6. Preheat the oven to an initial temperature of 475°F (250°C).
7. Sprinkle a cup of water onto the floor of the oven to create steam. This steam helps to develop a crisp crust on the bread.
8. Place the loaves in the oven and reduce the temperature to 375°F (195°C).
9. Bake the loaves for about 30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
10. Remove the loaves from the oven and let them cool on a wire rack before slicing.

Enjoy the delightful aroma and taste of your freshly baked Spelt Sourdough bread. It makes a wonderful hostess gift or a delicious addition to any meal.