Sourdough Spelt bread. Angelic Bakehouse makes the best tasting sprouted whole grain bread. Made with sprouted grains to keep it delicious, nutritious, and easy to digest. Our Old Fashioned Sourdough Spelt bread is made with three simple ingredients but nothing is simple when it comes to the taste and benefits of this bread!
Share all people, cooking is indeed work which is quite soft. Besides they are indeed happy cooking and have will cooking that is very good, they are also good in integrating each dish so that it becomes dish luscious. But there are those who cannot can cook, so they must ask and see recipes that are easy to follow.
So glad i found your recipe. i bought organic sprouted spelt flour and the bread turned out divine!
Thanks for sharing this great recipe.
Spelt can be substitiuted for modern wheat varieties in breads and pastries.
You can cook Sourdough Spelt bread use 6 ingredients and 4 the steps. Here guides how you cook it.
The main ingredient Sourdough Spelt bread as follows:
- Provide 2 cups of organic stone-grounded spelt floor.
- Prepare 1 cup of organic white flour.
- Prepare 1 cup of homemade sourdough starter.
- Prepare 1 Tsp of grape molasses.
- You need 1/2 tsp of sea salt.
- Provide 1.5 cups of room temperature water (cool down from boiling water).
Spelt Sourdough Formula If any of the terms or steps below are new to you, have a look at my Beginner's Sourdough post from a few weeks ago for more description and photos of each. It is more widely used in Europe where it's known as dinkel in Germany and farro in Italy. While higher in protein than commonly used wheat varieties, the nature of its proteins results in less gluten formation when making bread dough. Spelt bread, slowly fermented using an active spelt sourdough starter, and baked under the right conditions will produce a loaf comparable to any artisan sourdough wheat bread.
Steps Sourdough Spelt bread
- Mix all dry ingredients together in a big bowl..
- Stir in sourdough starter and water until desired a texture forms. The dough should not be too sticky, nor too dry. Knead your dough for 3~5 minutes.
- Flour a baking bowl/sheet before place the dough in. Cut slits on your bread to guide it to rise. Rise for anything between 4 to 12 hours based on your schedule. The longer it rises, the richer it tastes, tangier and stronger..
- Bake 30 min at 400°F in a water bath oven.
The crumb will be moist and open, the crust thin and crisp, the flavour slightly sour but with a deliciousness nuttiness not found in wheat bread. Spelt has attributes similar to regular wheat in bread baking and although the gluten network in spelt is a little bit weaker and less elastic, there is enough of it to produce a loaf of good volume. Imagine slicing into a loaf of artisan sourdough honey spelt bread that has come out of the oven and has permeated your house with an intoxicating aroma. You hear the crackle of the beautiful crust as your knife cuts through the loaf. I must admit that we used to eat relatively cheap bread from the supermarket.