Whole Grain Spelt Sourdough

Originally 100% spelt I changed the recipe quite a bit and made it a spelt/wheat/rye bread. Partially because I think pure spelt breads taste a little dryer, partially because I can't find cracked spelt in the shops and of course because I like the taste of rye. All flour used is whole grain, including the sourdough, which is a whole grain spelt sourdough.

Sourdough

• 100g (3 1/2oz) whole grain spelt flour
• 80ml (1/3 cup) water
• 10g (3/8 oz) spelt or wheat sourdough starter

Combine all ingredients in a mixing bowl and stir until smooth. Cover with lid or plastic wrap and let rest at room temperature 14-16 hours.

Soaker

• 250g (8 3/4 oz) cracked spelt or wheat
• 100g (3 1/2oz) sunflower seeds
• 50g (1 3/4 oz) spelt flakes
• 250ml (8 1/2 oz) water
• 1 tsp salt

Roast sunflower seeds in a pan without oil over medium head until you can smell their aroma. Then combine all ingredients in a bowl or jar with a lid and stir. Cover and let soak over night. It's fine to let it soak as long as the sourdough rests also.

Main Dough

• Sourdough
• Soaker
• 50g (1 3/4 oz) whole grain spelt flour
• 50g (1 3/4 oz) whole grain rye flour
• 7g fresh wet yeast, or 1 tsp of Active Dry Yeast, 1/2 tsp of sugar and 30ml (1 oz) of water, mixed and let stand for 10 minutes.
• 1/2 tsp salt
• 50ml (1 5/8 oz) water
• spelt flakes for decoration

Combine all ingredients - except for the yeast - in a mixing bowl and knead with the dough hook on low speed for 10 minutes. Cover and let rest at room temperature for 30 minutes. Then add the yeast and knead on low speed for another 15 minutes. Let rest for another 30 minutes.

On a floured surface gently fold dough from the edges to the middle and let rest for 10 minutes. Then fold again, form into elongated shape and brush surface will cold water. Roll in spelt flakes and transfer into greased baking pan. Cover with plastic wrap and let rest at room temperature for 30 minutes.

Place rectangular shallow baking pan on the bottom of the oven and fill with ~300ml (10 oz) of water. Preheat oven to 230°C (445°F).

Transfer bread onto middle rack of oven and bake for 10 minutes. Then briefly open the oven door to let out steam and reduce temperature to 215°C (420°F). Bake for another 30 minutes.

Let cool on cooling rack.

Original recipe by Peter Kapp, published in "Mein Brot" by HEEL Verlag. As mentioned above the original recipe is 100% spelt, so you can try that too if you prefer.