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Wholemeal spelt bread

updated

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Ingredients for 1 servings:

  • 500 g sourdough (spelt sourdough)
  • 200 g spelt
  • 100 g sunflower seeds
  • 400 ml water
  • 600 g spelt flour (wholemeal spelt flour)
  • 1 tsp baking malt
  • 20 g salt
  • 1 pinch of pepper
  • 1 pinch of Schabzigerklee (bread clover)
  • 2 tbsp beet syrup
  • yeast (max. 5-10 g, only for young sourdough)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with sourdough

Let the 200g spelt and sunflower seeds soak overnight in 200ml water. The next day, combine all the ingredients and the remaining water to form a soft dough. Let the dough rest for 15 minutes, then knead again and pour into a loaf pan. Let it rise for 1.5-2 hours (use your finger to test). Spray with water. Place in the oven at 240°C and reduce the temperature to 200°C after 15 minutes. Slowly reduce the temperature to 180°C. Total baking time: approximately 50 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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