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Spelt Sourdough Bread

Spelt yields light, fluffy, and moist baked goods. This recipe makes wonderful sandwich or free-form loaves. Makes 2 loaves. Easily doubled.

Course Breads
Servings 2 loaves
Author Wardee Harmon

Ingredients

Instructions

  1. Remove starter from fridge.
  2. Feed it equal parts spelt flour and pure water, so that you can take out 3 cups and still leave starter behind, preferably as much as you took out.
  3. Let it come to room temperature, about 1 hour.
  4. Combine starter, water and salt in Bosch mixing bowl.
  5. Mix on speed 1.
  6. Add 4 cups spelt flour.
  7. Mix, still on speed 1.
  8. Add 1/4 cup more flour at a time, until the dough is springy and pulls away from the sides of the mixing bowl.
  9. You are looking for the dough to be a bit gloppy and sticky, but still be warm and smooth.
  10. Sometimes when you test the dough it really wants to stick to your finger -- make sure it's only mildly sticky. It needs to stick to itself more than you.
  11. If using mixer, increase mixer speed to dough setting (Speed 2 on newer Bosch Universaand knead for 6 minutes. If using an older Bosch, the speed 2 is like the newer speed 3 -- so knead for 4 to 5 minutes and then check dough for good elasticity. Otherwise, knead by hand for 8 to 12 minutes, until dough is smooth and elastic.
  12. Transfer dough to a well-oiled large bowl.
  13. Rotate dough around so it gets coated on all sides, top and bottom, with the oil in the bowl.
  14. Cover bowl with a damp towel or plastic wrap.
  15. Place in the fridge for 12 hours or overnight, until doubled in size. Or place in a warm location in your home (no more than 80 degreefor 5 to 6 hours, until doubled in size.
  16. Separate dough into 2 portions.
  17. Shape loaves and place in oiled loaf pans, or arrange free form on an oiled baking sheet.

  18. For loaf pans: cut into top of each loaf 3 times diagonally with a sharp knife. For free-form loaves: cut an X into the top of each loaf with a sharp knife.
  19. Put pans in a warm place draft-free place to rise, such as near (but not othe burner that vents the oven’s heat.
  20. The rising time here is up to you.
  21. I let my loaves double in size and it takes about an hour or two, depending on room temperature.
  22. Preheat the oven to 350 degrees Fahrenheit.
  23. Transfer the pans to the preheated oven.
  24. Bake for 45 to 60 minutes, until the tops are nicely browned and the loaves sound hollow when tapped.
  25. Turn loaves out onto cooling racks.
  26. Brush with oil or butter, or cover with a towel to keep crust soft.

Recipe Notes

*Feed your starter:
After using your sourdough starter, you'll save some and feed it to keep it going. You'll need additional whole spelt flour and pure water, for feeding.

 

Check out our Sourdough eCourse for more information and a video demonstration of this recipe!