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

8 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:)

  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.
      Mary

  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.

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