Saturday whole grain loaf — made w/ 2/3 (about 2cups) whole spelt flour, 1/3 (about 1 cup) miscellaneous whole grain flours from our refrigerator (mostly Kamut, Eric thinks) w/ the coarse bran sifted out of those misc. flours. Added a dollop of sourdough starter, 12 oz. water, 1-1/2 tsp. salt, mixed up no-knead style. The crumb was predictably dense, like you would expect of a whole grain loaf, but not the brick we like to avoid. Really good flavor. Proofing in the cooler Fall temps encouraged a sourdough tang.

Spelt Sourdough

Baked in Oblong La Cloche

Mostly Spelt Whole Grain Sourdough Bread

Earlier Comments

11 thoughts on “Mostly Spelt Whole Grain Sourdough Bread

  1. Gloria

    Why does one need a proofing basket? Is this an important acoutrement? I just put the dough in a large pyrex bowl but if it really made a difference, I’d get one.
    I just made up a batch of sourdough bread from starter that I had stored in the fridge while I was away for a month. It got really perky after I fed it for a couple of days. I hope I didn’t do the wrong thing by only waiting two days before baking but I was so anxious to try it.
    I used a recipe that combined a King Arthur one and one from here so I added a bit of butter and less salt. I’ll let you know how it turns out and if it’s really a success, I’ll take a picture. I plan to sprinkle it with some chopped onion and a little salt since I used less in the recipe. Then an egg white wash. Hope it works!!

  2. Can I substitute spelt flour for whole wheat in the starter recipe. Food sensitivities prevent me from using any whole wheat flour.

    • Col

      This is what I am thinking about too. People who seek out spelt, and pay the premium on it, generally do so to avoid wheat.

      I wonder if it is partly a community I cation issues though, as it is low gluten, not gluten free, so it is a compromise flour even if used 100%.

  3. Doris

    Eric, do you have any experience with a Granary Loaf? It is a very tasty bread that is made in England and the actual flour it is made with is only available from one particular company in England. Hovis.
    I know it contains malted wheat and barley flakes.
    Any thoughts please:)

    • Hi Doris. No, I don’t. Do you know if Hovis exports their products?

  4. Your machine should have come with it’s own recipe book. Try the whole grain bread in there. It’ll probably be denser, but you said you don’t mind.

    • Many thanks Faith. Unfortunately, I inherited the machine from my son who had binned the recipe book. I tried using the whole grain but, although I said that I didnt mind, it was very dense and not something I would repeat. Anyway, again many thanks.

  5. Found the video of making spelt four bread great but would love to
    have the receipe for making a starter using spelt flour. Can anybody help. Thanks

  6. Peter.C

    Great loaf mate, love the color, just baked off a white 30% spelt sour overnight in fridge proofing this morning Tuesday aussie time looks great cant wait for lunch.

    cheers Peter

  7. Dave Mackenzie

    Wow! That looks like a beautiful loaf. Inspires me to get some dough mixed up again. Haven’t done a loaf for months.

Comments are closed.