June 10, 2017
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Baking bread is a challenge for most bakers, it takes time and often makes a mess. However when it comes to Spelt Bread, yes patience is needed, but the end result is heaven.
Spelt has been around for centuries and is an ancient whole grain so yes, it's super healthy but it tastes beyond yummy.
This is a rather sturdy bread, one that can handle a loaded sandwich but doesn't turn out dense or sticky. What's more is that the crust is crisp and chewy,
and it also is super easy to slice up which you wouldn't expect.
Spelt itself, when consumed on a regular basis, boasts of numerous health benefits, such as protecting against obesity,
heart disease and type 2 diabetes. It's high in carbs and fiber but is also loaded with vitamins and minerals.
Here's the recipe, you might surprise yourself at how often you'll be whipping up this dish. It's that good.
Ingredient for 1 loaf:
Starter polish sourdough:
- 150 grams (2/3 cup) bread flour
- 150 grams (2/3 cup) water
- 1/4 teaspoon dry yeast
For the Bread:
- 350 grams (2 & 3/4) cups spelt flour
- 1/2 tablespoon dry yeast
- 2 tablespoons date molasses
- 2 tablespoons olive oil
- The starter sourdough
- 225 grams / 1 cup water (might be a bit more)
- 2 tablespoons flax seed
- 1 tablespoons salt
- In a small bowl, mix all starter dough ingredients. Let it rise for 12 hours. (I usually make the starter in the morning before I go to work and then in the evening, I bake the bread. You can also make it before you go to sleep and in the morning, bake the bread. Just plan it by your daily routine.)
- In a mixer bowl, sift all the flour for the bread.
- Add the dry yeast and blend with the flour manually. (It is important that the yeast will mix in the flour before adding liquid ingredients.)
- Add the starter dough, date molasses and olive oil.
- Attach the kneading hook to the mixer and start mixing the dough - add the water gradually on a low speed.Do not add all the water yet!
- Stop the mixer after 2 minutes and add the salt and flax seeds.
- Add the rest of the water and continue the kneed in a low speed.
- Continue the mixer until the dough is combined, soft and sticky.(If the dough is too dry, add a bit more water.)
- Let the dough rise in a floured bowl for an hour or until it doubles its size.
- Take the dough out of the bowl onto a floured surface and fold it like an envelope. (See image below).
- Set the oven to 220°C / 430°F fan.
- Shape the loaf as you wish and place on a baking pan.
- Let it sit for another 20 minutes covered with a kitchen towel.
- Score (slashing with a shape knife) the top of the loaf.
- Prepare a baking pan with ice cubes at the bottom of the oven (for creating steam inside the oven. The steam gives the bread its tasty crust.)
- Bake for 20 minutes.
- Lower the oven to 190°C / 380°F fan and continue to bake for another 20 minutes.
- Cool the bread completely. Lift it out of the pan and transfer to cooling rack to cool completely.
- Wait until the bread has cooled to room temperature before slicing. Enjoy!
To pin the recipe for later click here