Mostly Spelt Whole Grain Sourdough Bread

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

{ 10 comments… read them below or add one }

Gloria April 19, 2014 at 8:32 pm

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!!

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Maureen March 22, 2014 at 8:03 am

Can I substitute spelt flour for whole wheat in the starter recipe. Food sensitivities prevent me from using any whole wheat flour.

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Doris March 5, 2013 at 6:41 am

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:)

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Breadtopia March 5, 2013 at 6:46 am

Hi Doris. No, I don’t. Do you know if Hovis exports their products?

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Phil Taylor March 19, 2013 at 3:47 pm

Here in the U. K. Doves farm do a granary style flour called malt house flour , it is organic see: http://www.dovesfarm.co.uk/flour-and-ingredients/organic-malthouse-bread-flour-x-1kg/ I do not know if they will export it. I have not seen Hovis granary flour for sale recently loaves yes but not flour. The doves farm flour does make a very tasty bread. Hope that helps. Phil Taylor

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Faith Blanchard February 12, 2013 at 12:48 am

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.

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Mary Mulligan February 16, 2013 at 7:53 am

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

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Mary Mulligan November 10, 2012 at 4:58 pm

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

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Peter.C November 5, 2012 at 5:47 pm

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

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Dave Mackenzie October 20, 2012 at 2:07 pm

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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