Sourdough Spelt bread
Eat Whole 2 Thrive @EatWhole2Thrive
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.
Sourdough Spelt bread
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.
Cooking Instructions
- 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
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!
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