Oleh Eat Whole 2 Thrive, Spelt is one of the nutritional dense ancient wheat. It is also never been hybrided. Spelt has gluten and it is very water soluble, making the bread moister inside and easy to digest.
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
2 cups organic stone-grounded spelt floor1 cup organic white flour1 cup homemade sourdough starter1 Tsp grape molasses1/2 tsp sea salt5 cups room temperature water (cool down from boiling water)
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