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Last Modified: 05/23/12
First Published: 05/03/12
Views: 837 | | |
| Views: 837 |
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Servings: 32
Total Cost: $4.78
Cost Per Serving: $0.15
Total Calories: 3,734
Calories/Serving: 117 | Earthy, flavorful and perfect to make toast or sandwiches with, this spelt, honey and sourdough loaf is a real winner. Here we use both ripe sourdough (if you don't have rye you could very well use white), as well as yeast. If you don't have a sourdough going, then you could skip it and add another 1/2 tsp yeast. The sourdough primarily adds flavor and gives the loaves more depth and also leaves them fresh for longer.
Spelt, Honey Sourdough Loaves
- 150 g ripe rye sourdough
- 2 tsp instant yeast
- 550 g water
- 3 tbsp honey
- 3 tbsp sugar
- 3 tsp salt
- 500 g whole spelt flour
- 250 g whole wheat
- 250 g white ap flour
Method:
Pour the water in a large mixing bowl, add the sourdough, water, honey and sugar. Stir to combine, then add all the yeast, flour and salt. Stir with a spatula to form a rough dough.
In a mixer, knead on medium for about 7 minutes. Move the dough to an oiled bowl, cover with plastic wrap and let rise for about 2 to 2 1/2 hours until it has just about doubled in volume.
Dust a counter with flour, oil two bread pans and form the dough into two loaves, place in the pans and covered with oiled plastic wrap.
Let the loaves rise about 1 1/2 hour or so until they look nice and puffy. Heat the oven up to 400 degrees. Score each loaf four times with a sharp knife and bake for about 30 - 35 minutes until it's nice and brown on top.
Remove the breads from the pans and let cool on a wire rack.
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