A sturdy, rough-textured whole grain bread, this loaf requires no kneading. Gently handling the dough and leaving it to rise and develop its gluten structure through slow, long fermentation allows the bread to develop a lighter texture than usually found in 100 percent whole grain breads.
MAKES: 1 LOAF
INGREDIENTS:
- 1 cup proofed and bubbly sourdough starter
- 2 cups whole wheat flour 1½ cups whole spelt flour, plus more for working the dough
- 2 teaspoons finely ground unrefined sea salt
- 1 cup warm water
- Extra-virgin olive oil, for greasing
INSTRUCTIONS:
- Pour the sourdough starter into a large mixing bowl and add the flours and salt with the warm water. Stir it with your hand until it forms a shaggy, loose dough. Cover the bowl tightly with plastic wrap and set it aside in a warm spot in your kitchen until the dough doubles in bulk, usually 8 to 12 hours.
- Punch down the dough and form it into a round ball. Then pour a bit of olive oil into another large mixing bowl, place the ball of dough in the oiled bowl, and cover it tightly with plastic wrap. Allow the dough to rise once more for about 3 hours.
- Preheat the oven to 425°F.
- Flour your work surface, then gently scoop the dough out of the bowl and onto the surface.
- Working very gently and very swiftly, form the dough into a ball (boule), but take care not to deflate the dough too much by handling it roughly. Place it on a baking sheet and, using a serrated bread knife, score the top of the boule with an X about ½ inch deep.
- Bake for 45 minutes, until it perfumes your kitchen with its aroma and it turns golden brown on top. Let the bread cool on a wire rack before slicing and serving. Once the bread is cool, store it in a paper bag with the opening folded shut.
