Sourdough Spelt bread. This bread harkens back to my oat porridge sourdough which displays many of the same characteristics. If any of the terms or steps below are new to you, have. This spelt bread recipe is as delicious and easy to make as it is nutritious.
Spelt flour has a unique taste that you won't find in ordinary wheat. Learn how to make spelt sourdough bread using the no knead method. This is a great tasting bread with nutty flavor. You can have Sourdough Spelt bread using 6 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Sourdough Spelt bread
- It’s 2 cups of organic stone-grounded spelt floor.
- Prepare 1 cup of organic white flour.
- You need 1 cup of homemade sourdough starter.
- You need 1 Tsp of grape molasses.
- Prepare 1/2 tsp of sea salt.
- You need 1.5 cups of room temperature water (cool down from boiling water).
How To Make Sourdough Bread (Spelt Or Whole Wheat!) We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small. This means they can make a great low FODMAP. Wholesome Bread with a Cracked Spelt Soaker.
Sourdough Spelt bread step by step
- 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.
Additionally, spelt has extreme extensibility (the ability for dough to stretch without tearing), which contributes to a. Sourdough bread is a great alternative when wanting a healthier bread. If you haven't read my article on sourdough bread, you can read it here: A Healthy Bread That Is Good For You! I'm writing this post for a friend who has been advised to eliminate wheat and. Spelt is an ancient grain that contains gluten, with some studies indicating "that spelt gluten breaks down easily during fermentation, making.
