Sour dough spelt bread
Equipment
- Bowl
- Oven
- Standing mixer with mixing dough hook
Ingredients
- 150 ml sour dough starter see sour dough starter recipe
- 400 ml lukewarm water
- 500 g spelt bread flour
Instructions
- In a bowl combine 250 g. of spelt bread flour with 150 g. of the sour dough starter and 200 ml. of lukewarm water. Cover with a clean cloth and set aside in a warm place for about 4-5 hours. It might take a little longer. Once the bubbles show on the surface and the volume grows it is time to add the remaining flour (250g), salt (2 teaspoons) and water (200ml). Combine well making sure there are no flour lumps. Transfer the dough to a loaf pan lined with a parchment paper. Cover with another loaf pan or foil. Leave in a warm place overnight or 5 hours until the bread rises to the edge of the pan. Bake in a 400F temperature for 60 - 70 minutes. After about an hour remove from the oven, from the pan and set on a cooling rack until it cools off. Slice it and enjoy.
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