Spelt Sourdough Bread
I don't know if it is just me, but I always struggled with making sourdough products, including bread! So when a friend gave me this recipe, I was a bit sceptical. How happily surprised I was when it actually worked! Enjoy making this delicious bread and eating some nice big slices of this bread with lots of cheese (or whatever you like!)!
Ingredients
2 cups sourdough starter
1/4 cup ollive oil
1 cup warm water
4 flat teaspoons salt
5 cups flour (half wholemeal spelt flour and half white spelt flour)
Ingredients
STEP 1: MIX
Mix the ingredients together. Place in a pot with a lid. Let the dough ferment for 2+ hours. In a warm place works best.
After fermentation you should see some bubbles and the dough should be slightly bigger.
STEP 2: KNEAD
Knead the dough, for at least 5 minutes. Before kneading, the dough doesn't stretch far without breaking. After kneading the dough should be able to stretch a lot further without breaking.
STEP 3: FORM
Sprinkle oats or flour in a Dutch oven or baking tin*. Form the dough so it's a round blob. Place on top of the oats. Cover the pot with a lid or aluminium foil.
STEP 4: PROOF
To proof, place the pot in the oven at 70 degrees Celsius for 1 hour. Or alternatively place the dough in an eski with hot water bottles for 1 hour.
STEP 5: BAKING COVERED
Take the dough out of the oven. Preheat the oven to 230 degrees Celsius. When the oven is hot, place the dough back into the oven, with a lid or aluminium foil for 15 minutes.
STEP 6: FINISHING THE LOAF
After 15 minutes, take off the lid or foil and drop the oven temperature to 200 degrees Celsius to bake for another 30 minutes.
Let the loaf cool completely before slicing and storing in a container.
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*you can spray the tin with olive oil and then sprinkle the flour into it to help the flour stick to the tin.