Spelt Bread with Sourdough
Spelt bread with sourdough - The crispy bread is without yeast, but needs some time. Photo: Wenke Gürtler
Healthy, because
Even smarter
Nutritional values
The long resting time with this bread makes the bread more digestible.
The mixture of rye flour and water contains lactic acid bacteria and yeasts that produce lactic and acetic acid, carbon dioxide and aromatic substances.
(Percentage of daily recommendation)
| Calorie | 122 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 137 mg | (3 %) | ||
| Calcium | 7 mg | (1 %) | ||
| Magnesium | 3 mg | (1 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 87 g |
Ingredients
- Ingredients
- 752 ½ ozs Sourdough (self-made)
- 2 ½ ozs Whole Grain Rye Flour
- 15 ozs Spelt flour (+ flour for processing)
- 2 tsps salt
- 1 tsp Bread spice
Kitchen utensils
Preparation steps
Place the sourdough, rye flour, and 5 tablespoons of lukewarm water in a mixing bowl and mix thoroughly, cover and leave to rest in a warm place for 2 hours.
Fold in the spelt flour and about 7 ounces of lukewarm water and mix carefully to a smooth dough. Cover and leave to stand for a further 30 minutes. Then carefully knead in salt and bread spices.
Remove the dough from the bowl and knead well on a floured work surface. The dough is quite moist and sticky, add some flour if necessary. Put the dough into a bowl and cover with a damp cloth. Then let it rest for 24 hours at room temperature. Stretch, fold and knead every 6-8 hours.
After 24 hours, fold the dough one last time, take it out of the bowl and carefully form it into a ball. As little gas as possible should escape. Place the dough in a floured fermenting basket, cover and leave to rise covered for 1-2 hours.
Fill a small bowl with water, push the oven rack into the lowest rail of the oven and place the bowl on top.
Turn spelt bread with sourdough onto the baking tray. Bake in a preheated oven at 465 °F for 10 minutes, then bake at 390°F for 40-45 minutes. Remove the spelt bread with sourdough and let it cool down on a cake rack.
