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Ingredients
Sourdough Spelt Bread
- Ingredients
- 275 grams Whole Grain Spelt Flour
- 100 cracked Spelt
- 50 grams flaxseed
- 50 grams Oats
- 50 grams Sesame seeds
- 400 milliliters lukewarm water
- 150 grams prepared Sourdough (starter)
- 1 Tbsp salt
- 1 Tbsp Agave syrup
Combine the spelt flour, cracked spelt, flaxseeds, rolled oats and sesame seeds in a large bowl. Stir in the lukewarm water, sourdough starter, salt and agave syrup. Knead vigorously with hands until smooth. If the dough is too sticky, knead in a bit more spelt flour. Cover the dough with a kitchen towel and let rise in a warm place for 3-6 hours, until doubled in volume.
Knead the dough a few times and place into a loaf pan or cylindrical bread tin. Cover and let rise for 1-2 hours.
Preheat the oven to 250°C (approximately 480°F). Place an ovenproof bowl of water on the bottom rack of the oven. Transfer the loaf to the oven and reduce the heat to 200°C (approximately 400°F) after 5 minutes. Continue baking for 40 minutes. Remove the bread from the oven and cool slightly before removing from the loaf pan. Slice and serve.