Hi Halle, I’ve been making sourdough loaves for a year but only tried spelt loaves last week. Gently scrape out your dough from the bulk container onto your dry counter. You can use any kind of sprouted grain if you don’t have/can’t find wheat berries. In another bowl, mix the 150 g of starter with the 800 g of water. Reply; The Baker's Hotline August 14, 2017 at 11:20am. This recipe has become one of my favorites; I bake it at least twice a month. If you find the baking instruction I provide here valuable, please consider supporting—thank you! Spelt always brings with it a sweet and nutty flavor, but the Red Fife also played its part. I have loved working with spelt recently because it yields light, fluffy, and moist baked goods. I recently uploaded a new post to my Baking Guides page with more information on the slap and fold technique, including the video below. Ingredient: Ingredient Weight: Baker’s Percentage: Spelt flour 200 g 40%: Whole Wheat Flour 150 g 30%: Bread Flour 150 g 30%: Water 425 g 85%: Sourdough Leaven 100 g 20%: Sea Salt 12.5 g 2.5%: Directions The night before (or at least 7-8 hours) you make your dough combine 2 tablespoons of unfed sourdough starter with 50 g of water, 25 … Which, by any measure, can only mean it’s a successful recipe (wintertime or not). It seems to bring not only abundant wheaty flavors but also a deep color to the crust. Using lower protein white flour (without any stronger flour mixed in) helped, but so too did the increased levain percentage, higher hydration, employing a higher final dough temperature, and fully and sufficiently fermenting the dough. Add the called for flour and all but 100g of the water to a mixing bowl. Soft Sourdough Pretzel Ingredients and Substitutions. This is a short and warm levain build, try to target a final dough temperature of 78-80°F (26-27°C) by warming the mixing water to ensure it’s fully ripe and ready for use after three hours. The method is simple and you can use normal yeast instead of a starter if you don’t have one. All evidence of a strong rise in the oven despite the high percentage of whole grains. First Day. I certainly do taste a wide range of flavors locked up in this bread, characteristics amplified by the striking crust, soft texture, and the overall joy of everything in its right place. * It is also high in fibre which helps reduce “bad” cholesterol levels. 50g mixed roasted seeds, I use pumpkin seed, sunflower seeds and linseeds. Match these two up with the smidgen of whole grain rye, and you can see the flavor profile take shape. Pleasantly thin, deeply colored (you’ll see some more than others in this post), and almost reminiscent of a loaf with durum: rustic, ragged lines, and dramatic fissuring. You will need to do 5 stretch and folds every 30 minutes for the first 2 1/2 hours. Cover the baskets in oiled plastic wrap, and refrigerate overnight. Dough 200 g levain 650 g water 500 g white spelt flour 500 g strong wheat flour 20 g salt. Sourdough is a healthier alternative to regular white or whole wheat bread. Thank you!! This is extremely low for a bread! When it comes to obtaining a sourdough starter, you have a few options: 1. 14:25 Einkorn and wheat will not hybridize and Einkorn will actually resist rust disease, one of the biggest risks for crops. Ingredients 175g wheat leaven (refreshed wheat sourdough starter - use a very lively wholemeal organic wheat - not spelt - flour for the frefresh. I coated one of my loaves in seeds before placing it in the basket. Add the liquid levain, salt, and appropriate amount (add this reserved water in slowly as the dough handles it) of the remaining water to the mixing bowl holding the autolysed dough. If you’re familiar with the flour you’re using and you know it can handle it, proceed, otherwise, you might want to withhold more water through mixing than the 100g I do (I’d suggest 200g). 1/2 salt, or to taste. While higher in protein than commonly used wheat varieties, the nature of its proteins results in less gluten formation when making bread dough. If you do go with a batard, I would suggest shaping it a little tighter than usual, and when scoring, a double (or triple) score will help eke out a bit more rise3. This recipe is nice shaped as a boule or batard, but I tend to prefer the long, oval shape because of how it slices. 1. 200g water. Then, dump the bowl out to the counter and slap and fold the dough for about 8 minutes to develop strength. 11 00 PM Feed your starter and leave it at room temperature overnight. Do this from all four "sides." Please see my policy. Once fully baked, cool your loaves on a cooling rack for 1-2 hours. I baked five identical sourdough loaves using each of my developed starters; all loaves consisted of 80% bread flour and 20% sifted whole wheat flour, in addition to the starter (20% of the total flour weight). Contains more Calcium +25.9%. This post might include affiliate links. The khorason loaf: 300g wholewheat khorason flour. Similar to my Beginner’s Sourdough Bread recipe, I love the small addition of rye flour in this recipe. But! Let stand at room temperature, covered, overnight until bubbly and active. ATTENTION WHEAT SOURDOUGH BAKERS: If you’ve learned how to make wheat sourdough, realize that the methods you’ve used for wheat starter and dough will not work for spelt. Spelt Wheat Sourdough (Makes 1 loaf) Ingredients. I say apparently because they have been green-lighted in the Monash University Low FODMAP Diet App, although the actual nutrient data has … Lately, I find myself inadvertently nudged toward baking this recipe, an inclination for vibrant and flavorful food to combat the chilly weather outside. The first set will be 15 minutes after the start of bulk fermentation, then every 30 minutes thereafter. Wheat. Divide the mass in half using a bench knife and using a wet hand and the knife, preshape each half into a very taut round. Grains can include barley, oats, wheat and flax, among others. This loaf is a little squatter than a tall all-white loaf, but one that brings with it so much flavor it makes eating loaves with less whole grain taste quite tame in comparison. Method. Great recipe for Sourdough rye bread with spelt and wheat (Dutch oven ver.). Each time you do a stretch and fold, you will see the dough begin to smooth out. A loaf that surprises and delights, bringing contentment with every facet of the outcome—utterly satisfying. Cover the container for bulk fermentation. 150 g of the sourdough starter/levain. Thanks for the recipe. Contains more Potassium +11.1%. Let the dough rest after the last set of stretch and folds for the remainder of bulk fermentation. Sometimes the bread is so flat, it can’t bake through fully because it’s too dense. Spelt. That something more seems to change as the loaf cools, hardens, matures — an ever-changing kaleidoscope of flavors and textures. I turn the dough out onto a piece of good parchment paper, and then use that as a sling to lift the dough into the pan. A flavorful rye bread (60% rye) with both wheat and spelt flour. I've made it several times and it's always come out perfectly. Crusty on the outside, fluffy and holey inside —yum! I need to make pretty desserts like you do! Powered by, Spelt and Whole Wheat Sourdough Bread Recipe, The King Arthur Flour site has an easy recipe for starting your own, Triple Orange Mexican Cookies - Polvorones de Naranja, Caesar Tartlets with Sweet Garlic Butter Crusts. * Spelt contains higher levels of protein, manganese, niacin, thiamine, copper & vitamin B2 than regular wheat. The next morning, place two Dutch ovens in the oven and preheat it to 500 degrees F (if you have just one Dutch oven, leave the other loaf in the refrigerator until after you've baked the first loaf and have reheated the pan). Whole Wheat Sourdough has even Better Mineral Availability. This recipe is so simple, and only calls for 4 ingredients!You will need a sourdough starter to make our spelt sourdough bread, so if you don’t have one, I recommend starting out with our Wild Yeast Sourdough Starter recipe.. Here’s what you’ll need to make this homemade spelt sourdough … If you over mix … Mix 50g of any starter with 200g water, 100g bread flour, and 100g of whole wheat flour. 1. As a fellow sourdough devotee, I’ve written up this spelt sourdough starter recipe to help get the new baking routine underway. mine is slightly runny - if yours is quite a stiff mix you might want to add 20 or so of water to the recipe. It’s a variety that struck me as something different the first time I baked with it, and there’s a reason why you can now find it more and more, it’s that delightful. The gluten in spelt is water soluble; it is degraded by heat and is easily broken down by mixing action. Here it is after the second stretch and fold: After the final stretch and fold, cover the dough and allow it to rise 60 to 90 minutes longer. how to make spelt sourdough bread. Ask for permission. 25 g active rye or wheat sourdough starter 100 g white spelt flour 100 g water. Fill a bowl with a little water and place near your work surface. Add this reserved water in slowly through mixing if it feels like the dough can handle the addition. You can save the leftover as your refreshed starter, or use it for crackers, pancakes, etc. An interior that practically melts in your mouth, the stark opposite of gummy or tough. Mineral comparison score is based on the number of minerals by which one or the other food is richer. Let stand at room temperature, covered, overnight until bubbly and active. Research is currently in the works to find a way to breed Einkorn with modern day wheat so that the disease resistant qualities will then be in the wheat plant. Be careful not to degas the dough. Much the same way a barista might salivate at the sight of a properly pulled espresso as the aroma just touches the nose, conjuring that recent summer strawberry, the allusion of toffee, black licorice. The Perfect Loaf is supported in part by the  generosity of its readers. And I do imagine that this bread will push it’s way to the top of your baking priorities more often than not. Place an elastic band on the jar marking the level of the starter. Score each piece of dough and load it using one of the two methods listed above, then turn the oven down to 450°F (232°C). I rolled the final, shaped dough on a towel with a layer of instant rolled oats spread from edge to edge to get them to stick to the exterior. If you're using another grain, you can still use the potato for an even lighter pretzel. Thanks for this recipe. That's fairly typical with starter. The properties of the two grains are so different; spelt is water soluble, it is weaker and and it is far lower in gluten. It will not have necessarily doubled in size, but it will be soft and airy. Ezekiel is a bread made from a mix of sprouted whole grains, typically wheat, barley, spelt and millet, as well as legumes, lentils and soya beans. The wholesome taste and hearty texture of this bread wriggled the idea of the loaf forward in my mind, surfacing the desire unconsciously as if I spontaneously discovered it. In a large bowl or dough rising bucket, whisk together the spelt, bread, and whole wheat flours, and the wheat germ. Hard red wheat (regular grocery store wheat flour) vs. Einkorn. Add the salt, the 50 g of warm water, and mix by hand to fully incorporate the salt. Note: This dough has a fairly high hydration. This is a wet dough, and it benefits from a little extra kneading time. As for spelt, which is indeed an ancient variety of wheat, several spelt products have now been analyzed for FODMAPs in the lab at Monash and the results of the HPLC and the Fructan Megazyme Kit data apparently demonstrate they are low in FODMAPs. There are many reasons why spelt is easier to digest than common wheat. I started making the starter exactly one month ago, fed it with spelt bread flour daily for two weeks, then started baking.The results so far taste good, but there is no oven spring. If shaped like a long batard, I suggest a double (or triple) score similar to a demi-baguette to eke out more rise and help prevent significant collapse. Spelt, Rye, and Whole Wheat Sourdough Bread Recipe Vitals. This little, often overlooked, token is what I look for when my kids are eating, indicating they deeply enjoy something.↩, Warm the water to reach the desired final dough temperature for this levain.↩, The sections on top of the loaf left intact will act as a solid area to trap rising gas.↩. Add the called for mature sourdough starter, water2, and flour listed in the Levain Build section above to a clean jar. 30g starter. A successful loaf to be sure. 1/2 tsp salt, or to your taste. Mix well and cover loosely for 3 hours. Working with spelt is very different than working with wheat. How Do You Make a Spelt Sourdough Starter? 30g starter. It love it! Then, place the dough in the final proofing basket. Using your hands, mix everything until it comes together into a shaggy mass. As you know, the crust is likely my favorite part of a good loaf of bread, and this one fills up all the wants I might have, making me carve slices from the loaf a bit wider than is sensible. An, “oh, I should bake this bread this week!”—as if I hadn’t already made up my mind minutes before as the wind howled, as the fading snow seemed to turn the oven on itself. The bread turned out amazing. One study also found that spelt contained less of the antinutrient phytic acid (60). Its scientific name is Triticum spelta ().. However, you could also use a Dutch oven: see my post on how to bake with a Dutch oven (in which case don’t use a baking stone or Baking Steel). This sourdough breakfast bread combines the great baking qualities from wheat with the superior taste from Spelt and rye. Bake for 20 minutes with steam. I used my old method but the measurements from your recipe, and they were my best ever (plural because I split the dough in half and made 2 loaves)! As I mentioned above, try to hit a final dough temperature of 78-80°F (26-27°C). It should look like this: Cover and let sit (autolyse) for 30 minutes. With some homemade sour cream butter, you will have a breakfast worthy a king. At the 20 minute mark, reduce the oven temperature to 450 degrees F. After another 10 minutes, remove the tops of the pans, and continue to bake for another 15 to 25 minutes, until the bread reaches 210 degrees F and is a deep golden brown. Place the boules, seam side up, into floured baskets. From sourdough, to wholewheat, rye, buckwheat and spelt, there’s a host of healthy options to make bread part of your balanced diet. Hi folks,I’ve been embarking on the journey of making pure spelt sourdough bread. Cover both proofing baskets entirely and put them in the fridge to proof overnight. Sure, it has all the usual zest that comes with increasing the whole grain percentage, but also something more. Wholemeal Spelt Sourdough Loaf Makes 1 loaf Made with the simple basic ingredients of flour and water there are three distinct stages to making a sourdough loaf - this delicious Wholemeal Spelt Sourdough recipe is a great alternative for those wanting to try something just a little bit different. Sometimes I wonder if the full range of textures, colors, and flavors I experience are genuinely there, visible to my eyes and present on my palate, or if I manufacture them when I see something mouthwatering. Mix 50g of any starter with 200g water, 100g bread flour, and 100g of whole wheat flour. Spelt is a type of grain that is strongly related to wheat. Then, remove the steaming pans from inside the oven (or remove the lid to your combo cooker or Dutch oven) and bake for an additional 30-35 minutes, or until done. Using your hands, mix to incorporate the ingredients until there are no dry bits of flour remaining. Spelt and Whole Wheat Sourdough Bread Recipe Sourdough Starter/Levain. Spelt Or Whole Wheat? Although it has comparable nutrients, the lower phytate levels mean it is more digestible and nutritious. Thanks, I had nice results with this loaf. Thanks for this! The spelt loaf quantities: 300g white spelt flour. Remove from the pan and cool on a wire rack. It’s bread like this that gets me excited and propelled to keep baking and experimenting. Stir-Fried Mongolian Lamb with Scallions | Wok Wed... 100% Whole Wheat Cinnamon Swirl Bread | Avid Baker... Five Spice Chicken with Sugar Snaps | Wok Wednesdays. You can play with the ratio of bread flour to spelt flour, or just use either or. One thing I don't understand: why make 450 grams of starter when the recipe only uses 150 grams? Like I mentioned earlier, my goal for this spelt, rye, and whole wheat sourdough bread was a tender interior. A well-executed bread is undoubtedly more than the aesthetic of it, but the result from executing—by hand—that part of the construction amplifies everything. Preheat your oven with a baking stone or Baking Steel inside to 500°F (260°C). Cover the rounds with oiled plastic wrap and let them rest for 30 minutes. We think another ancient wheat would work, too, like whole grain spelt, but we haven’t tested this yet. You use less of it, for one thing. No knead sourdough is a much easier way to make a true sourdough at home – this is my personal favourite, with honey, oats, and whole wheat spelt flour. It fits every piece in the right groove, makes it all just taste right, shifting flavors and textures like fragments of colored glass from one bite to the next. Ingredients. On an unfloured surface, divide the dough in half and gently shape the dough into rounds. Let the dough rest, uncovered, for 20 minutes. During the three and a half hour bulk fermentation, give the dough three sets of stretch and folds. The "coverage" chart below show how much of the daily needs can be covered by 300 grams of the food. GORGEOUS loaf!! Bottom Line: Spelt and wheat have very similar nutrition profiles. And with that newly amped-up zeal, I ask: shall we bake? Flip the ball over, and re-cover the container. It's a beautiful thing! Whole wheat sourdough bread can boast a Glycemic Index of around 39. A bit about spelt: Spelt is an ancient variety of wheat with its roots in the Fertile Crescent some 9000 years ago.It is more widely used in Europe where it’s known as dinkel in Germany and farro in Italy. 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