Sourdough Bread with Emmer (or Spelt) Flour
A hearty, rustic sourdough bread that can be baked with either emmer or spelt flour. The handwritten notes recommend baking it in a Dutch oven.
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Ingredients
Sauerteig
- 25 g Roggensaueransatz
- 55 g Roggenmehl
- 1 ml Wasser
Brotteig
- 1 g Emmervollkornmehl
- 6 g Spelt flour
- 4 g Roggenmehl
- 45 g Weizenmehl
- 1 g Weizenvollkornmehl
- 17.5 g Salz
- 2 g Maple syrup
- 5 ml Wasser
Preparation
1. Prepare sourdough starter
Mix the rye sourdough starter, rye flour, and 100 ml of water in a bowl. Cover loosely with a lid and let rest at room temperature for 6–10 hours until bubbly. Remove 25 g (approx. 2 tbsp) of the starter to save in the fridge for your next bake.
2. Mix the dough
Mix the remaining sourdough starter with all the flours, salt, maple syrup, and 500 ml of water by hand or for 5 minutes in a stand mixer on low speed. Cover and let the dough rise in a lidded container at room temperature for 6–8 hours.
3. Fold and shape
Turn the dough out onto a well-floured kitchen towel and stretch it into a square. Fold the edges to the center (repeat 3 times). Shape into an oblong loaf and place seam-side up in a floured proofing basket. Cover and let rise for another 1.5 to 2.5 hours (or until 30 minutes before baking).
4. Preheat oven
At least 30 minutes before baking, preheat the oven with a Dutch oven and its lid inside to 250 °C.
5. Bake
Carefully turn the loaf into the hot Dutch oven and score the top several times. Bake with the lid on at 250 °C, then reduce the temperature to 230 °C and bake for about 45 minutes in total. Let cool completely on a wire rack.