Spelt Sourdough Bread

It's time to bake again! This is a simple bread recipe, and it makes some rather nice little buns that go very well with a bowl of soup. I love having some at hand in the freezer, then defrosting in the microwave and toasting them slightly.

I added sourdough because I had some - if you don't, you can omit it. Won't be the same, but close.

Spelt is a special type of wheat, that's very popular here in Sweden. (Dinkel)

Spelt Sourdough Bread
makes 12-15

300 g cold water
250 g strong bread flour
200 g wholewheat spelt flour
100 g wheat sourdough starter
12 g fresh yeast
7 g honey
20 g olive oil
8 g salt

Mix everything but the salt, and run in your stand mixer (or by all means, mix by hand, but be prepared to go for twice as long!) for 8 minutes. add the salt, and mix for an additional five.

Move the dough to a clean bowl and leave it to rise for two hours, covered.

Shape the dough into nice portion-sized buns, and place on a baking sheet. Put the baking sheets into your cold oven, and add a rimmed cookie sheet or a large saucepan to the bottom of the oven. Pour boiling water into this, and close the oven door. You now have a nice, moist, warm place for your bread to rise. Leave it for 30 minutes.

Remove everything from the oven, and heat it to 250°C. When it's warm, place the breads in the oven. Use a spray bottle to spray some water into the oven. This will create a crustier surface for the breads. Bake for 8-10 minutes, spraying in a bit more water at half-time if desired.

(You can use a pan of water, or ice, to create the steam instead, but I prefer using a spray bottle.)


Recipe in Swedish:
Kuvertbröd med dinkel