Another Tasty Recipe From
How To Make A “Real” Sourdough Spelt Loaf
Posted On December 13, 2017
Sourdough bread is a great alternative when wanting a healthier bread. If you haven’t read my article on sourdough bread, you can read it here: A Healthy Bread That Is Good For You!
Sourdough bread is a great alternative when wanting a healthier bread. If you haven’t read my article on sourdough bread, you can read it here: A Healthy Bread That Is Good For You! I have always loved an authentic sourdough loaf. A true sourdough loaf is made with wild yeast or a sourdough starter. If you haven’t read my post on how to start a sourdough starter, you can do that here: How To Start Your Own Sourdough Starter. This loaf of bread has 4 ingredients, that is it! It is super easy to make but does take some time to ferment. This dough actually ferments for 19 hours. Don’t let that scare you…the whole process will take you 10 minutes of prep time and the rest of the time the dough just sits there getting better and tastier.
|1 1/2 cups||Water|
|1 1/2 tsp||Unrefined sea salt|
|1/4 cup||Sourdough started|
- Measure out 1 1/2 cup of filtered water (at room temperature). Place water into a ceramic bowl, not metal. Stir in 3 tablespoons of honey. If using raw honey, melt the honey on low heat until it turns into a liquid.
- Add 1/4 cup of sourdough starter to the water mixture and mix well.
- In another bowl, measure out about 5 cups fluffed of 100% whole spelt flour. Add 1 1/2 tsp of unrefined sea salt and stir.
- Mix the flour mixture in with the water mixture. Stir with a slotted spoon until well combined. The dough will be a wet dough.
- Cover with plastic and store in a warm place for 1 hour.
- After 1 hour, dust your hands and the top of the dough with flour. Pick up the dough and stretch and then fold the dough. Stretch once again in the opposite direction. Place back into the bowl and cover with plastic for another 1/2 hour. After a half hour, do a second stretch and fold in both directions. Put back in the bowl and cover with plastic for another half hour. After a half hour do a final (third) stretch and fold in both directions. Place the dough back into the bowl and cover with plastic and allow it to sit overnight. I usually start this whole process at 3:30 pm and bake it the next morning at 9:30 am.
- In the morning you will need a wood cutting board, a colander and light dish towel.
- Flour the cutting board, hands, the dish towel in the colander and the top of the dough with rice flour. Gently scrape the dough out of the bowl and place it onto the cutting board. Pull the sides up and pinch the dough at the top. Place dough into the lined colander and cover with plastic and allow the dough to rise for another hour and a half.
- In a 400º-450º F oven (temperature might vary depending on your oven, 450ºF was too hot for me, I cooked mine in a 400º F oven). Preheat a dutch oven with a lid on for the last half hour that the dough is rising. Pull the very hot dutch oven out of the oven and gently transfer the dough into the hot dutch oven by flipping the dough gently out of the colander. Put the lid back on and return to oven and bake for 35 minutes. After 35 minutes remove the lid and allow to bake for 10 additional minutes or until the internal temperature reaches 195º-200º F.
- Remove bread from Dutch oven and allow the bread to cool for 1 hour before serving. Serve with some grass fed butter and enjoy!