Making bread with a sourdough starter is usually a lean bread. Don’t get me wrong, those are great. I love a wonderful sourdough bread with a crunchy crust, a chewy crumb and great tang and super developed taste. Sometimes you’d like something else. Something sweet. Something chocolaty. This is my recipe for a sourdough babka with a chocolate filling.
Baking enriched doughs with a sourdough starter is a bit next level. In the beginning of my sourdough career I had a hard time with these types of doughs, simply because I underestimated how long you need to ferment a dough like that. So follow the instructions on proofing, because that is imperative to get a wonderful result.
You just love bread, but like most other peopleyou worry that you may be eating too much of the good stuff. Staying healthy is all about moderation, variety and getting your fibers. A wonderful source of fibers is whole grains, plus they have lots of minerals and vitamins that are good for you, but whole-grain bread? It’s that hard, tough stuff that tastes like cardboard, right? Well, not if done right. Using spelt gives it wonderful nutty notes and a perfect sandwich crumb. This is my recipe for a whole-grain sourdough spelt loaf.
I have many recipes with spelt flour. I really like it, but this is the first time I’ve ever tried to make a recipe with the entire bread using spelt. Not just regular spelt flour, but coarse whole grain. I must say I was surprised what I great bread you can produce using this. Not at all like the whole wheat stuff our Moms tried to get us to eat when we were kids.
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In short, yes. But like any other flour, it should be consumed as mainly whole grain to get the full health benefits.
Nutritionally it’s not much different from modern wheat. It’s high on carbohydrates and fiber, and also has a reasonable amount of gluten.
About 80% of the protein in the flour are made of glutenin and gliadin, which are the proteins that form a gluten network when they are hydrated. So spelt isn’t suited for people with a gluten intolerance, Coeliac disease or allergy to wheat.
People with Irritable Bowel Syndrome need to eat food with a low amount of FOODMAPs can normally not eat bread, but they can eat bread that has been fermented for a long time, like sourdough, because it breaks down the FOODMAPs.
This bread is designed to have 100% whole-grain, a long fermentation and a delicious taste, so that you can eat bread without feeling guilty. Although eating should never make you feel guilty.
The dough in this sourdough spelt loaf recipe
1 large loaf
The dough is made with 100% coarse whole-grain spelt flour. I use one from Kornby Mølle that has some of them most amazing flours I’ve ever tasted. You’ll have to find your own, unless you live in Denmark though.
The salt content is 2%, which brings the sweet and nutty flavors of the spelt flour.
whole-grain spelt flour
starter (100% hydration)
The hydration is 75%, which is on the high side for a spelt bread, if you plan to replace the whole-grain with sifted spelt flour, you probably shouldn’t go any higher than 70%.
If you want to play around with the formula, change quantity, weight, hydration or inoculation, you can do so here in my Bread Calculator.
The conclusion of this sourdough spelt loaf recipe
So what I set out to do when I created this recipe was the following:
Lots of whole-grain, preferably 100%.
Using spelt instead of whole-grain wheat, because it can be very bitter and off-putting for a lot of people.
A great crust and a wonderfully soft crumb that makes this bread great for sandwiches. A perfect weekday bread.
This bread has a wonderfully delicious taste, sweet and nutty and not at all bitter. It doesn’t have an overpowering taste, so it can be paired with any topping of your choosing.
The crumb is soft and tight, making it very suitable for sandwiches. The crust not tough and crunchy, like a regular sourdough bread, but still gives you a satisfying chew.
I think it delivers everything it sets out to, and it will definitely be on my weekly schedule. I think it could be on your schedule too.
Please share this recipe for sourdough spelt loaf on social media
This is my recipe for a sourdough spelt loaf. If you like the recipe please consider sharing it with like-minded bread lovers on social media.
If you make it and post it on Instagram, please tag me as @foodgeek.dk so I can see it. That would make me very happy.
Everybody loves pigs in blankets. They usually come in a bag from the freezer section in the supermarket and you just heat them in the oven. It’s super easy and convenient and those are fine, but if you want to take pigs in blankets to the next level you should try my recipe for sourdough pigs in blankets. They are the bomb.
Pigs in blankets exist all over the world. They are not a particular American or even Danish thing, although they probably originated in the United States.
Some of the more funny names that exist are:
German: Würstchen im Schlafrock meaning small sausage in a dressing gown.
When you have people over, finding a delicious snack can be a daunting task. It needs to be something that everybody likes, something that’s relatively easy to make, and something that so freakin’ delicious that it’ll knock everybody’s socks off. Well, Foodgeek to the rescue. Here’s my recipe for sourdough pizza bread.
Pizza is one of the most universally beloved foods. Probably because it contains bread and cheese and it can be infinitely varied by changing the toppings. So that of course means that everything that tastes like a pizza, is awesome. That is how this bread came to light.
If you’ve never experienced toasted sesame seeds, you are missing out. I keep a bowl of toasted sesame seeds in my kitchen at all time. Like other people will add salt and pepper, I will add salt, pepper and toasted sesame seeds. Making a bread with toasted sesame seeds is a no brainer. This is my recipe for toasted sesame seed sourdough bread.