Spelt Sourdough loaf in a bread-maker (easy peasy!)
The recipe is for a medium loaf, that lasts us two days. You can scale up the ingredients if you want a larger one, but be aware beforehand that the bread is best eaten within two days.
Ingredients
- 200 g wholemeal spelt/rye sourdough starter fed recently, approx 8 hours ago
- 200 ml water
- 200 g wholemeal spelt flour
- 200 g white spelt flour slightly harder to get hold of, some supermarkets do it, some health food shops. Or you can just do a 100% wholemeal loaf
- 1 tsp salt optional, preferably rock salt
Instructions
- Weigh the above ingredients into the bread-maker pan.
- Put the bread pan in the bread-maker and mix on ‘pizza’ setting (Panasonic) or any ‘dough-only’ only setting for 6 minutes. This is purely for the function of mixing the ingredients to a ball, no proving required. Don’t leave for the whole dough cycle, just long enough for the machine to mix all the ingredients well together into a ball.
- Remove the mixing blade (as swiftly as possible, the dough is quite sticky!)
- Close the lid of the machine and leave for about 8 hours (I do it overnight).
- After 8 hours (for example, when you come into the kitchen in the morning), set the bread-maker to ‘bake only’, for 1 hr.
- In 1 hour you’ll have a freshly baked spelt sourdough loaf. Leave to cool and enjoy.
Notes
If you don’t have a bread-maker, you can mix the ingredients by hand, kneading the dough only enough to get a nice ball of dough. Leave to rise overnight in a bowl, covered by cling film. The next morning, bake in the oven.
As you get to work more with sourdough, you will find you can play around with the starter:flour:water ratios depending on how you like your bread.