Sourdough Spelt bread

Name: Sourdough Spelt bread
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups organic stone-grounded spelt floor; 1 cup organic white flour; 1 cup homemade sourdough starter; 1 Tsp grape molasses; 1/2 tsp sea salt; 1.5 cups room temperature water (cool down from boiling water)

Eat Whole 2 Thrive @EatWhole2Thrive

Florida

Spelt is one of the nutritional dense ancient wheat. It is also never been hybrided. Spelt has gluten and it is very water soluble, making the bread moister inside and easy to digest.

Eat Whole 2 Thrive @EatWhole2Thrive

Florida

Spelt is one of the nutritional dense ancient wheat. It is also never been hybrided. Spelt has gluten and it is very water soluble, making the bread moister inside and easy to digest.

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Ingredients

30 mins

6 servings

2 cupsorganic stone-grounded spelt floor
1 cuporganic white flour
1 cuphomemade sourdough starter
1 Tspgrape molasses
1/2 tspsea salt
1.5 cupsroom temperature water (cool down from boiling water)

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Steps

30 mins

1

Mix all dry ingredients together in a big bowl.
2

Stir in sourdough starter and water until desired a texture forms. The dough should not be too sticky, nor too dry. Knead your dough for 3~5 minutes
3

Flour a baking bowl/sheet before place the dough in. Cut slits on your bread to guide it to rise. Rise for anything between 4 to 12 hours based on your schedule. The longer it rises, the richer it tastes, tangier and stronger.
4

Bake 30 min at 400°F in a water bath oven

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Cooksnaps

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Eat Whole 2 Thrive @EatWhole2Thrive

on May 13, 2016 22:18

Florida

Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!