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.

* Alternatively, use Organic Wholemeal Rye Flour or Organic Emmer Flour *

For additional guidance with hints and tips, see our Guide to Sourdough Making alongside our handy Sourdough Starter Chart.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan, Wholemeal, Without crystal sugar

Ingredients

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Starter – use this handy chart to help you keep track of your feeding times.

  1. On the first day, put one tablespoon of wholemeal spelt flour and one of water into a 500ml glass bowl and mix together.
  2. Wet a clean tea towel, wring it out well, lay it over the bowl and leave in a warm place for about 12 hours.
  3. After the 12 hours have passed, add another tablespoon of flour and another of water, mix together, cover with the damp tea towel and leave for another 12 hours.
  4. On day two (24 hours since beginning your starter), stir in a third tablespoon of flour and a third spoon of water, stir to mix, cover again with the damp tea towel and leave in a warm place for 12 hours.
  5. For the second feed of day two, add a tablespoon of flour and one of water, stir to mix, cover with the tea towel and leave in a warm place for 12 hours.
  6. For the first feed of day three (36 hours since beginning your starter), increase the feed by adding two tablespoons of flour and two of water, stir to mix. Re-damp the tea towel if necessary, lay it over the bowl and leave in a warm place for 12 hours.
  7. On the second feed of day three, add one tablespoon of flour and another of water, mix together, cover with the damp tea towel and leave for another 12 hours.
  8. At this point your starter should be bubbly and ready to create your ferment. If the starter is not showing bubbles, repeat the 12-hour feed and water routine, and ensure the starter is kept in a warm place

Ferment

  1. Once your starter is bubbly, stir the starter and then measure 50g of the starter into a large mixing bowl.
  2. Add 100g flour and 150ml water, stir to make a paste, invert a larger mixing bowl over the dough bowl and leave in a warm place for 4-12 hours until bubbles appear. When bubbly, your ferment is ready to use (you can either dispose of any unused starter after bread making or keep and feed it regularly until your next baking session).

1st Dough

  1. Add the spelt flour and water to the bowl of ferment and stir to mix.
  2. When roughly mixed, add the salt and stir until incorporated.
  3. Using your hands gather everything, gently pressing into a sticky ball of dough.
  4. Knead the dough in the bowl for 100 presses without adding flour.
  5. Leave in a warm place until the mixture rises to the top of the bowl which may take 4 – 12 hours

2nd Dough

  1. Rub some oil around the inside of a 1kg/2lb bread tin.
  2. Knead the dough in the bowl for 100 presses without adding flour.
  3. Gather the dough into a ball, shape it into an oblong and put it into the prepared bread tin.
  4. Cover the bread tin with an upturned mixing bowl and leave to double in size, 2 – 4 hours.
  5. Pre-heat the oven.
  6. Remove the upturned mixing bowl and bake for 35-40 minutes.
  7. Transfer the bread to a wire rack and leave to cool.

Click this link to find a handy Sourdough Starter Chart which when printed has space for you to enter the day and time that you feed your starter with flour and water and to help monitor progress.

This Guide to Sourdough Making contains lots of hints and tips for successful sourdough bread making. 

Equipment

Large mixing bowl, 1kg/2lb bread tin and glass bowl

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

35-40 minutes
I used my usual rye sourdough starter as I didn't want to make a spelt starter. The recipe omits the addition of salt, which I think is a mistake, therefore I added 8g salt with the flour. I let the dough prove overnight. The resultant loaf had a good 'spelt' flavour, with a nice soft and light crumb and a crisp crust that was neither hard nor chewy. I would make this bread again. I have noticed also that the recipe for a white spelt loaf has the addition of salt omitted. Is this too a mistake.
By Felicity Lawler
18 Jun 2018

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