Made With Whole Grains

Spelt Bread with Sourdough

5
Average: 5 (11 votes)
(11 votes)
Spelt Bread with Sourdough

Spelt bread with sourdough - The crispy bread is without yeast, but needs some time. Photo: Wenke Gürtler

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Health Score:
7,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 d 4 h. 25 min.
Ready in
Calories:
122
calories
Calories

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. 

1 slice contains
(Percentage of daily recommendation)
Calorie122 kcal(6 %)
Protein4 g(4 %)
Fat1 g(1 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage3.1 g(10 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.4 mg(3 %)
Vitamin K0 μg(0 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0 mg(0 %)
Niacin1.5 mg(13 %)
Vitamin B₆0.1 mg(7 %)
Folate26 μg(9 %)
Pantothenic acid0.5 mg(8 %)
Biotin2.1 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium137 mg(3 %)
Calcium7 mg(1 %)
Magnesium3 mg(1 %)
Iron2.3 mg(15 %)
Iodine1 μg(1 %)
Zinc1 mg(13 %)
Saturated fatty acids0.1 g
Uric acid40 mg
Cholesterol0 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
15
Ingredients
752 ½ ounces Sourdough (self-made)
2 ½ ounces Whole Grain Rye Flour
15 ounces Spelt flour (+ flour for processing)
2 teaspoons salt
1 teaspoon Bread spice
How healthy are the main ingredients?
Spelt floursalt
Preparation

Kitchen utensils

1 Kitchen scale, 1 Mixing bowl, 1 Measuring cups, 1 Oven-proof ramekin

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

Fill a small bowl with water, push the oven rack into the lowest rail of the oven and place the bowl on top.

6.

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.