Mixed Seed Sourdough Spelt Bread
I decided to make almost 100% spelt bread with rye sourdough starter. It is not gluten free but lower in gluten than wheat. It’s easier to digest, higher in protein and I like the taste of spelt. This recipe is ridiculously easy to make, and my bread is full packed with seeds. I am happy to serve this bread to my family.
- Makes 2 Loaves
- white spelt flour - 850g
- sourdough starter - 250g (wholemeal rye)
- water - 550ml (lukewarm)
- sea salt - 20g
- mix seeds - 100g
- rice flour - for dusting
- Combine the flour, starter and water in a large bowl. Mix well until it forms a soft, slightly sticky dough. Cover with a clean cloth and let it rest for 20 minutes.
- Sprinkle the salt over the dough and mix until completely incorporated. Cover with a clean cloth and let it rise in a warm place. Leave the mixture for about 2-3 hours.
- When the dough is puff and doubled in size, divide in half and shape. Sprinkle with seeds and place seam-side up in floured (rice flour) bennetons. Cover with a clean cloth and leave it for about 1 hour.
- Preheat the oven to 220°C.
- Line the baking tray with parchment. Heavily dust the parchment with rice flour and place the loaves on it.
- Slash the top with a sharp knife.
- Spray the walls of your oven with water and immediately shut the door. After 5 minutes spray more water.
- Bake the bread 10 minutes, then reduce to 200°C and bake it 25-30 minutes until golden and well risen. If the bread turns brown to quickly, lower the temperature.
- Once it’s done, remove from the oven and place on a wire rack to cool.