Recipe: Delicious Sourdough Spelt bread

Sourdough Spelt bread. Get Spelt Sour Dough Bread today with Drive Up, Pick Up or Same Day Delivery. 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! Our sourdough fermentation process creates a dense, hearty, sustaining and amazingly delicious bite which packs a powerful sourdough punch!

Sourdough Spelt bread Thanks for sharing this great recipe. Our Spelt Sourdough Bread is a wholesome and rustic loaf we just cannot get enough of! There's nothing quite like a freshly-baked loaf of homemade sourdough bread, right? You can have Sourdough Spelt bread using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Sourdough Spelt bread

  1. You need 2 cups of organic stone-grounded spelt floor.
  2. You need 1 cup of organic white flour.
  3. You need 1 cup of homemade sourdough starter.
  4. It's 1 Tsp of grape molasses.
  5. You need 1/2 tsp of sea salt.
  6. Prepare 1.5 cups of room temperature water (cool down from boiling water).

Crusty on the outside and soft and pillowy on the inside is what we're going for, and this sourdough bread recipe DELIVERS. Eating this bread a few hours post-bake is pure bliss — the crunch of the crust coupled with the soft interior and wheat overtones is sublime. Spelt can be substitiuted for modern wheat varieties in breads and pastries. It is more widely used in Europe where it's known as dinkel in Germany and farro in Italy.

Sourdough Spelt bread step by step

  1. Mix all dry ingredients together in a big bowl..
  2. 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.
  3. 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..
  4. Bake 30 min at 400°F in a water bath oven.

While higher in protein than commonly used wheat varieties, the nature of its proteins results in less gluten formation when making bread dough. I must admit that we used to eat relatively cheap bread from the supermarket. So I think that is not comparable with high quality wheat bread from the bakery. There is no salt in this recipe but you can add half a teaspoon when you are making the 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.

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