Sourdough Spelt Bread

(from Tina’s recipe box)

1. Use whole spelt flour only with this recipe.
2. Use a ceramic bowl to mix dough, not metal.
3. If using raw honey, melt the honey on low heat until it becomes liquid.
4. Suggested to begin this process at 3 pm and bake it the next morning at 9:30 am.
5. A proofing basket or colander with light dish towel is used in original recipe for final rising.
6. Pre-heated dutch oven with lid used for baking in original recipe.

Cook time: 45 minutes

Categories: bread

Ingredients

  • 1 1/2 C filtered water, room temp. (350 grams)
  • 3 T honey
  • 1/4 C starter
  • 5 C whole spelt flour, fluffed (530 grams)
  • 1 1/2 t sea salt, unrefined (10 grams)

Directions

  1. Measure water and honey into bowl and mix.

  2. Add starter and stir well.

  3. Mix flour and salt together in another bowl.

  4. Mix flour mixture into water mixture. Stir with a slotted spoon until well combined. Dough will be a wet dough.

  5. Cover with plastic and store in a warm place for 1 hour.

  6. After 1 hour, lightly dust hands and dough with flour.

  7. Pick up dough, stretch and then fold it. Stretch and fold in opposite direction.

  8. Place back into bowl and cover with plastic for 1/2 hour.

  9. Repeat steps 7 & 8 for a total of 3 stretches and folds, 1/2 hour between each.

  10. In the morning, flour a wood cutting board, hands, and dough with rice flour.

  11. Gently scrape dough onto cutting board.

  12. Pull the sides up and pinch the dough at the top.

  13. Place into large oiled stoneware bread pan.

  14. Allow dough to rise 1 1/2 hours.

  15. Bake at 400, covered, for 35 minutes.

  16. Uncover and bake an additional 10 min. (internal temp 195-200)

  17. Remove from pan and allow to cool for 1 hour before serving.

Email to a friend | Print this recipe | Back