SPELT SOURDOUGH BREAD
Whole wheat spelt makes delicious and wholesome sourdough bread. This rustic sourdough bread is easy to make with basic instructions that are easy for beginner sourdough bakers.
Provided by Dahn Boquist
Categories Breads
Time 12h55m
Number Of Ingredients 4
Steps:
- Combine all the ingredients in the bowl and stir until it is well combined. The dough will have a rough, chunky look.
- Dump the dough onto a work surface and knead the dough with your hands until it is smooth. Approximately 10 to 12 minutes. (Essentially, you are massaging the dough by stretching and pushing. This will help develop the gluten.) At this stage, it will be wet and sticky. Try not to add more flour or your finished bread will be dense and heavy. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily.
- Place the dough into an oiled bowl and turn it so oil coats the top of the dough. Cover with plastic wrap and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more complex, sourdough flavor.)
- Turn the dough out onto a work surface and form it into a round ball. (See notes)
- Place the ball of dough into a proofing basket or any container that is the shape that you want your bread to be shaped. (See notes)
- Let the dough rise again a second time for 3 to 6 hours** at room temperature until almost doubled in size. (Or you could let it rise in the fridge overnight for 12 to 15 hours)
- Preheat the oven to 450°F. Place the Dutch oven inside so it gets hot. It should take 20 to 30 minutes to preheat the Dutch oven.
- Place a piece of parchment on a board then lay it on top of the proofing basket. Flip the board and basket so the basket is on top then remove the basket.
- When the oven is hot, use the parchment paper to place the bread into the Dutch oven. Make a slash in the loaf with a sharp knife. For an extra burst of steam and a slightly higher rise, spray the dough with a bit of water.
- Bake for 20 minutes then remove the lid and finish baking for another to 30 to 35 minutes.
- Let the bread cool completely before slicing it.
Nutrition Facts : Calories 173 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 6 grams fiber, Protein 8 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 slice, Sodium 216 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
THE BEST BEGINNER SOURDOUGH BREAD RECIPE
This is a homestead-version of sourdough bread, which is a non-fussy technique that will not require complicated measurements or instructions. This recipe is perfect for people (like me) who like a simple, hearty loaf that doesn't require tons of effort and time.
Provided by Jill Winger
Number Of Ingredients 4
Steps:
- In a large bowl, combine the starter and water.
- Stir in the flour, and then add the salt.
- Use a fork to mix everything together until it becomes stiff- then switch to your hands to bring the dough together in a rough ball (Remember: don't overmix! This is supposed to be a no-knead-style wet dough.)
- Keep the rough dough in the bowl, cover it, and let sit for 30 minutes.
- After this resting time is complete, stretch and fold the dough a few times to form it into a ball. (See the video for a walk-through on how to do this.)
- Cover the dough with a clean dish towel and let it rise in a warm place overnight or until doubled in size (or about 8 hours). I like to make the dough before bed and leave it in my turned-off oven (I leave the oven light on) to rise overnight.
- The next morning (or after 8 hours), turn the dough out on your counter. Fold it over a couple of times to tighten it into a ball, then let sit for 15 minutes.
- After this resting period is complete, gently shape the dough into a ball once more place into a well-floured proofing basket or a bowl lined with a well-floured dish towel. Remember: don't add too much flour and do not knead the dough!
- Cover and rise for 2-3 hours, or until doubled.
- Preheat the oven to 450°F.
- Sprinkle a thin layer of cornmeal in the bottom of a Dutch oven (optional, but this helps the bottom not to scorch).
- Tip the loaf out of the proofing basket onto a sheet of parchment. Lower the parchment into the Dutch oven.
- Place the lid on the pot and bake for 20 minutes.
- Remove the lid and bake for an additional 30 minutes, or until the loaf is deeply browned and crispy on top. (For a less crusty finish, bake for the entire time with the lid on.)
- Move to a cooling rack and allow the loaf to cool completely before slicing it.
NO KNEAD SPELT SOURDOUGH BREAD
Provided by Sophie
Time 8h20m
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the flour and salt. Add the sourdough starter and water. Use your hands to gently mix the dough until it is completely incorporated and sticking to your fingers. Cover the bowl with plastic wrap and let sit at room temperature until the surface is dotted with bubbles and the dough is 1 1/2 to 2 times in size (7-8 hours or more depending on how active your sourdough starter is).
- When the first rise is complete, place your heavy cast iron pot with lid into the oven and pre-heat the oven and the pot to 475 degrees F. Position the rack in the lower third of the oven. The pot needs to pre-heat for at least 30 minutes.
- Generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Using lightly floured hands gently pat the dough out into a rectangle. With your dough spatula (or a large flipper) fold one short side of the dough into the middle and then fold the other short side on top. Then fold the dough in half the other direction. Dust lightly with flour, cover with plastic and let rest for 5 minutes. While you are waiting, line a medium sized bowl with parchment paper, using your fist to push the paper down into the bowl and your other hand to crease the paper around the inside and top edge of the bowl.
- Repeat the folding process outlined above a second time, let the dough rest for 5 minutes and then repeat folding process a third time. With lightly floured hands, lift the dough and place it into the parchment lined bowl seam side down. Cover with plastic and place on the counter next to the stove for 20 minutes for the second rise. To test if the dough is ready, press, do not poke, the tip of one floured finger quickly and lightly, about half an inch, slightly off center, into the crown of the dough (area of maximum expansion). If the indentation remains but springs back slightly, the dough is ready for the oven. If the dent fills in, give the dough another 5-10 minutes to rise and re-test.
- Remove the plastic covering from your bread dough. Using heat resistant pot holders, carefully remove the pot from the oven and remove the lid. Using both hands, lift the dough out of the bowl by holding all corners of the parchment paper and lower it into the pot. The edges of the parchment paper will brown, but will be just fine in the hot oven.
- Working quickly dust the top of the bread with flour using a small sieve (optional). Use a sharp pair of scissors to make 3-4 shallow cuts at a 45 degree angle along the center line of the dough to assist in "oven spring". Cover the pot with the lid and put it back into the oven. Reduce the heat to 450 degrees F and bake for 30 minutes.
- After 30 minutes, remove the lid and place a large baking sheet or tin foil on the rack underneath the pot (to help prevent burning on the bottom) and continue baking for another 10 minutes until the bread is a lovely chestnut color but not burnt. Use a heatproof spatula or pot holders to carefully lift the bread out of the hot pot and place it on a rack to cool thoroughly. If you have an instant read thermometer, the bread is done when the internal temperature is 190-200 degrees F.
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 MUESLI SOURDOUGH BREAD
This recipe is sooooo easy to make and gives you a very rustic, dense, hearty and healthy loaf of bread with a crunchy crust. It can easily be modified by e.g. using partly whole rye flour, different types of muesli or adding in seeds or nuts. I hope youll enjoy this as much as we do! :) Please note: 1 1/2 hours of rising time are not included in cooking time.
Provided by Lalaloula
Categories Sourdough Breads
Time 50m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Place all the dry ingredients in a big bowl. Add the starter and water and knead into a smooth dough. You might need to add some liquid or flour to get it to the right consistency. It should be soft, but very workable.
- Place your dough in a greased standard loaf pan (I used a silicone one, so no need for greasing there) and allow the loaf to rise for 1 1/2 hours at a warm spot (I simply put my loaf pan onto the heater in the living room).
- Preheat your oven to 220°C/425°F and place an oven-proof bowl of water at the bottom of your oven.
- Bake the loaf at 220°C/425°F for 15 minutes. Take the loaf out of the oven and quickly brush the top with some oil. Return to oven. If the bread is already nicely browned, you might want to cover it with some baking paper to prevent overbrowning.
- Reduce the heat to 200°C/390°F and bake the bread for another 30 minutes or until skewer inserted in the centre comes out clean.
- Allow to cool in the pan for 5 minutes, then turn out onto a cooling rack.
Nutrition Facts : Calories 432.6, Fat 4.9, SaturatedFat 0.8, Sodium 2566.6, Carbohydrate 100.8, Fiber 7.3, Sugar 43.6, Protein 9.7
EASY HOMEMADE SPELT SOURDOUGH
A little more about hydration Water ratio can range between 50% ( for a pretty dense loaf) and 80% ( a ciabatta for instance). A high water ratio is essential in getting those nice big wholes in the bread also known as "open crumb". At first, making a dough with these high water ratios may make you think that it cannot be...
Provided by Ramona's Cuisine -
Categories Savory Breads
Time 35m
Number Of Ingredients 8
Steps:
- 1. Making the dough Place the flour (both spelt and wholemeal) into a larger bowl glass or wood ( avoid metal at any cost). Mix the flour with the seeds to make sure they are well combined. Make a well in the centre, add the sourdough starter, the warm water and knead until you have a nice dough. Add the olive oil and knead a little further.
- 2. Cover the bowl with cling film or a clean and damp kitchen towel. Allow autolysing (to rest) for 30 to 60 minutes (it is entirely up to you). After the dough has had the initial rest, work this making it into a ball shape (whilst still in the bowl). This will take approximately 15-20 seconds.
- 3. Bulk Rise The dough needs to rise and this will be a slower process than the yeast made bread. Temperature is crucial to this - the warmer the quicker the process will take place.
- 4. Cover the bowl with cling film/wrap or a very damp kitchen cloth. Allow it to rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled/ almost doubled in size. This can take anywhere from 3 to 12 hours depending on the temperature of your ingredients, the potency of your starter and the ambient. In the summer at 30°C or 86°F in a sunny spot rise times can take anywhere between 3-4 hours whereas, in the winter (20°C / 68°F), the dough can take anything between 9-12 hours to rise. Oh Yes!
- 5. Optional Step - To Stretch And Fold The Dough During the bulk rise process, you have the option to perform the stretch & fold op. This will help with strengthening your beautiful sourdough dough. You can start this 30 minutes into the bulk rise.
- 6. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Weird, yes, I know!! This should take a minute or two.
- 7. Shape the dough Remove the dough from the bowl, and place onto a floured work surface so it does not stick. You may notice that the dough will gently deflate as you fold and shape it.
- 8. Using your hands, gently fold the sides of the dough in and rotate it, using quarter turns in a circular motion. Repeat this process until you are happy with its giant bun appearance.
- 9. Place The Dough For The Second Rise Now the dough needs to rise again, but luckily it is only for 1 hour or so.
- 10. Coat the bottom of your Dutch oven with cornmeal, oil or parchment paper to prevent your sourdough from sticking (I do the latter). Place the dough inside for a second rise which is no longer than 1 hour and cover with the lid or, again, a very damp cloth. The dough will be ready when it is slightly puffy. this time it does not need to double in size.
- 11. Preheat your oven at 220°C or 425° F towards the end of the second rise.
- 12. Score Your Dough This step is optional but if you chose to do it, just before your sourdough goes into the oven, using a blade or a bread lame, make a cut for about 3-4 inches long in the centre of the dough.
- 13. Bake Your Sourdough Place the bread into the preheated oven right in the centre (leave the lid on) and reduce the temperature to 200°C or 400° F. Bake at this temperature for about 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40-45 minutes or until your bread looks golden brown. Please do remember that all ovens are different.
- 14. When ready, remove the bread from the oven and cool on a wire rack for at least an hour before slicing. Don't cut too soon or else the inside will have a gummy raw texture!
- 15. If you chose to freeze it, allow it to cool completely, slice and freeze for later.
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- Place the flour (both spelt and wholemeal) into a larger bowl glass or wood ( avoid metal at any cost). Mix the flour with the seeds to make sure they are well combined. Make a well in the centre, add the sourdough starter, the warm water and knead until you have a nice dough. Add the olive oil and knead a little further.
- The dough needs to rise and this will be a slower process than the yeast made bread. Temperature is crucial to this - the warmer the quicker the process will take place.
- During the bulk rise process, you have the option to perform the stretch & fold op. This will help with strengthening your beautiful sourdough dough. You can start this 30 minutes into the bulk rise.
- Remove the dough from the bowl, and place onto a floured work surface so it does not stick. You may notice that the dough will gently deflate as you fold and shape it.
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- The night before you're going to bake, make the levain: Weigh the spelt flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess.
- Mix the spelt flour, water, and starter together, cover, and set aside at room temperature for 12 hours, or overnight.
- At this time the levain should be expanded and very bubbly, but not yet starting to fall., The next day, weigh the flours, or measure them by gently spooning them into a measuring cup and sweeping off the excess.
- Combine the flours with all the levain, and the remaining dough ingredients., Mix and knead everything together — by hand, mixer, or bread machine set on the dough cycle — until you have a soft, smooth, elastic dough, incorporating only as much of the remaining 1/2 cup of all-purpose flour as you need to keep the dough from sticking; it will quickly become smooth and elastic., Let the dough rise, covered, for about 1 hour.
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- Add the flour, oats, and salt to a large bowl. Mix and make a well in the centre, then add the water, starter, and honey. Stir until fully combined, at least 30 seconds. Cover (I use a plate) and let the dough rest for 16-20 hours at room temperature.
- Once the dough has risen, place a heat-proof lidded baking dish* into the oven and preheat to 250C / 475F. Use a spatula to pull the dough away from the sides of the bowl. When the oven is hot, carefully remove the dish and place the coconut oil in it. The oil should melt instantly.
- Place/pour the dough into the heated dish, cover, and bake for 30 minutes, reducing the heat to 200C / 400F after 15 minutes. Remove the lid and bake for an additional 15-30 minutes (45-60 minutes total) to achieve the gold, crispy crust. The bread should be quite dark and golden when it's ready.
- Take the bread out of the oven and cool in the dish for 10 minutes before flipping it out onto a cooling rack, and cooling completely before cutting - at least 4 hours, preferably overnight. I know it's hard to resist warm bread but cutting it too early can make the texture gummy.
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