Wholemeal spelt sourdough

Wholemeal spelt sourdough

Flavourful homemade bread loaves

Wholemeal spelt sourdough is homemade bread that is rich in flavour and has a great texture.

Transform three basic ingredients into two small bread loaves. Flour, salt and water are all that you need to make this recipe.

Credit: this recipe has been adapted from White sourdough recipe – BBC Good Food and I made my starter using this recipe: Sourdough starter recipe – BBC Good Food.

Instead of using white bread flour in my starter and bread dough, I use wholemeal spelt flour to give more flavour and texture. I have also slightly adapted the method of preparing the dough and the way that I cook the loaves.

You should make wholemeal spelt sourdough because it is:

  • A delicious homemade bread that is full of flavour.
  • Naturally dairy-free and vegan-friendly – butter, milk and eggs aren’t needed to make these tasty loaves.
  • Freezer-friendly – make double the quantity and freeze a couple of these loaves.
  • Pantry staples – no yeast is needed, just spelt flour, water and salt.
  • Budget-friendly – all you need is flour, salt and water to make this bread.
Wholemeal spelt bread loaf
Tasty homemade bread

Wholemeal spelt sourdough’s main ingredients:

  • Spelt sourdough starter
  • Wholemeal spelt flour
  • Salt
  • Water

Tips for busy cooks

Sourdough starter – you can either make your own or buy some ready made.

Wholemeal spelt flour – I use this flour as I think it adds extra texture and flavour to the finished leaves. For lighter textured loaves use regular spelt flour or white bread flour.

Proving baskets – if you don’t own proving baskets, colanders lined with clean linen tea towels work just as well to prove your loaves overnight in the fridge.

Serving suggestions:

  1. Breakfast – enjoy a couple of slices toasted and buttered.
  2. Lunch – dunk some in soup or make a sandwich with the sourdough.
  3. Dinner – fry slices of halloumi, mushrooms and tomatoes & put on toasted slices of this bread.

Spelt sourdough bread recipe

Wholemeal spelt sourdough makes two loaves of bread that have a dark crust with a soft & spongy crumb.

The extra effort that goes into making sourdough is worth it for the end result – flavoursome, homemade bread.

What did you eat with your sourdough loaf?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Are you looking for more bread recipes? Have a look at these next:

Giant breadsticks

Milk bread rolls

White bread loaf

Baked cheese and capsicum bread

Easy soda bread

Wholemeal spelt sourdough

Wholemeal spelt sourdough is homemade bread that is rich in flavour and has a great texture. Makes two small bread loaves.

Meal Type Basic Recipes, Lunch
Cuisine Australian-Inspired
Keyword Vegan, Vegetarian, Wholemeal spelt sourdough
Activate sourdough sponge & Proving of loaves in fridge 20 hours
Total Time 7 hours 30 minutes
Servings 2 Small loaves
Author Veg Coast Cook

Ingredients

Sourdough sponge

  • 1 tbsp spelt sourdough starter
  • 100 g wholemeal spelt flour
  • 100 ml tepid water

Bread dough

  • 650 ml tepid water reserve 50ml for adding salt
  • 1 kg wholemeal spelt flour plus extra for flouring
  • 20 g salt ground

Instructions

  1. Sourdough sponge – mix the starter with 100g wholemeal spelt flour and 100ml tepid water in a small bowl. Cover with muslin and leave at room temperature for 8 hours.

  2. Bread dough – transfer the sourdough sponge to a large mixing bowl and mix in 600ml tepid water. Add 1kg wholemeal spelt flour and combine into a rough dough. Cover with muslin and leave at room temperature for 3 hours.

  3. Mix 20g salt with 50ml tepid water and sprinkle over the bread dough. Scrunch salt solution into the dough until well combined. Cover and leave for 15 minutes.
  4. With wet hands, stretch and fold the dough on a kitchen surface and then cover & leave it for 20 minutes. Repeat this step two more times. Cover the dough and leave it to rise for 2 hours.
  5. Dust a kitchen surface with flour and tip the dough onto it. Cut the dough into two pieces. Shape them into balls by folding them into themselves. Leave the dough balls uncovered and spaced apart on the kitchen surface for 30 minutes.
  6. Sprinkle two proving baskets with flour and place a dough ball seam-side up in each of the proving baskets. Cover and refrigerate overnight.
  7. Put two lidded casserole dishes in the oven and preheat the oven to 220°C fan. Upturn one loaf at a time from the proving baskets into one of the heated casserole dishes, score the top of the dough with a sharp knife & replace the casserole lid. Repeat this step with the other loaf. Bake the bread in the lidded casserole dishes for 30 minutes.
  8. Remove the lids from the casserole dishes and bake the bread for another 5 to 10 minutes depending on how pale or dark you want the bread crust to be.
  9. Remove the bread from the oven and cool the loaves on a wire rack.

Recipe Notes

Credit – this bread recipe has been adapted from White sourdough recipe – BBC Good Food and I made my starter using this recipe: Sourdough starter recipe – BBC Good Food. Instead of using white bread flour in my starter and bread dough, I use wholemeal spelt flour to give more flavour and texture. I have also slightly adapted the method of preparing the dough and the way that I cook the loaves.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!



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