This bread is chewy with a mild flavor, perfect for French toast, dipping bread, toast, or used as a side. With little effort and about 4.5 hours, you will turn your whole wheat berries into a beautiful sourdough loaf. I recommend doing this on a day at home, but if you would like to make this on a work day, no problem. Just mix all the ingredients together, let sit while you get ready for the day, place dough covered in the fridge, bring to room temperature when you get home, and once you see those bubbles or the dough has risen 1/3, you are ready to bake.
Why switch to whole grain flour?
1. Nutrient-Rich: Whole grains contain all parts of the grain, including the germ, bran, and endosperm, which are rich in fiber, vitamins, minerals, and antioxidants. Processing removes these valuable nutrients.
2. Fiber Content: Whole grains are high in dietary fiber, which promotes digestive health, helps regulate blood sugar levels, and aids in weight management. Processed flour lacks much of this fiber content.
3. Lower Glycemic Index: Whole grains have a lower glycemic index compared to processed flour, meaning they cause a slower and more gradual rise in blood sugar levels, which is beneficial for overall health and may reduce the risk of type 2 diabetes.
4. Heart Health: Whole grains are associated with a reduced risk of heart disease due to their fiber content and other heart-healthy nutrients. They can help lower cholesterol levels and blood pressure.
5. Weight Management: The fiber and nutrients in whole grains can help keep you feeling full and satisfied, which may prevent overeating and support weight management efforts.
6. Long-term Health Benefits: Consuming whole grains regularly as part of a balanced diet may reduce the risk of chronic diseases such as certain cancers, stroke, and obesity.
7. Versatility in Baking: Baking with whole grain flours can add depth of flavor and texture to baked goods while still providing nutritional benefits. Plus, it opens up a wide range of options for healthier baking recipes.
Will this recipe work with all-purpose Spelt flour?
Yes, the bread will still be delicious and soft with all-purpose Spelt, but you may have to add less liquid. I recommend starting with most of the liquid in the recipe and add liquid until you reach your desired consistency.
Baker schedule
8:00am – Mix ingredients
11:00am -Shape and “bench rest”
11:15am – Shape, freeze, preheat oven
11:45am – Score and bake
12:30pm – Enjoy!
Spelt Bread Sourdough
Ingredients
- 100 g Levain (I use whole spelt) 1:3:3 – starter:water:flour
- 250 g freshly milled spelt flour
- 190 g water
- 5 g salt
Instructions
- Dissolve salt in alittle of the water, then mix remaining ingredients together in the bowl until incorporated well. Set timer for 15 minutes.
- After 15 minutes, perform squish and folds until dough holds together in a ball (about 10-20 squish and folds total). Do not over knead spelt or it breaks down the gluten bonds.
- Let dough rise 1/3 higher (not doubled). This usually this takes about 3 hours.
- Pour dough onto a surface sprayed with water, and dampen your hands. Poke, roll out, and gently stretch dough to make a large rectangle. Fold dough lengthwise, then roll to make a ball, creating surface tension. Let dough rest for 15 minutes, then perform this again.
- Add dough to well floured banneton, and stick in freezer, covered, while oven preheats.
- Turn oven to 400°. Take dough out of freezer, dump onto parchment paper, score dough, and lift the parchment paper with dough into a pot. Place a few icecubes under the parchment paper and cover pot. Bake covered for 20 minutes and uncovered for 25 minutes or until internal temperature reaches 200°.
- Let cool for a few hours so the bread can fully dry before cutting in.