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Artisan Spelt Sourdough Bread — Good for Digestion
This is my favourite simple spelt sourdough loaf. It takes time, but most of it is just resting and letting the dough do its thing.
Crusty wholegrain spelt sourdough bread made with an active starter and a slow overnight proof for maximum flavour and a light, open crumb.
Ingredients
Nutrition per serving
Instructions
- 1
Feed your starter: mix 25 g rye flour, 25 g wholegrain spelt flour, 70 g water and 50 g starter in a jar. Let it sit at room temperature for 6–8 hours until at least doubled and bubbly.
- 2
Make the dough: in a bowl, mix 100 g active starter with 260 g water until dissolved. Add 250 g wholegrain spelt flour, 150 g white spelt flour and 8 g salt. Mix until no dry flour remains. Cover the bowl with a tea towel.
- 3
Bulk fermentation: leave the dough at room temperature. Perform three rounds of stretch and fold every 30 minutes (lift and fold the dough over itself from all sides).
- 4
After the last fold, let the dough rest for another 1.5 hours at room temperature until slightly puffed.
- 5
Shape the dough on a lightly floured surface into a tight round loaf. Generously flour a proofing basket or bowl lined with a tea towel and place the dough seam-side up.
- 6
Cover and place in the fridge to proof overnight.
- 7
The next morning, preheat the oven to 235°C with a lidded Dutch oven or heavy pot inside.
- 8
Turn the cold dough out onto a piece of baking paper, score the top with a sharp blade and carefully place it into the hot pot.
- 9
Bake for 25 minutes with the lid on.
- 10
Remove the lid, lower the oven temperature to 190°C and bake for another 30 minutes until the crust is deep golden.
- 11
Let the bread cool completely on a wire rack before slicing.
The benefits of traditional fermentation
Sourdough bread undergoes a slow fermentation process, which reduces phytic acid levels and makes minerals more bioavailable for your body. Spelt is an ancient grain that many find easier to digest than modern wheat. This bread provides complex carbohydrates that release energy slowly, ideal for an active Pilates lifestyle.
Baking & Storage
Baking sourdough requires patience, but the result is incomparable to supermarket bread. Add seeds or nuts to the dough for more texture. Store the bread in a cotton bag to keep the crust crunchy.
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Pair this bread with one of our healthy spreads for the perfect lunch.
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