Wholemeal Spelled Bread with Sourdough
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg spelled flour, (whole wheat flour)
- 150 g sourdouh, (natural)
- 3 teaspoons salt
- 2 packs dry yeast
- 600 ml water
- oil
- Water, for the oven and the dough
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl and add the sourdough, salt, yeast and water.
- Knead with the dough hook of the mixer until a homogeneous mass is formed. Shape everything into a ball with your hands and place in a large bowl. Place a warm, damp towel loosely over it and let the dough rise in a warm place for 45 minutes. After this time, the size of the dough should have doubled.
- Brush a baking sheet with oil and knead the dough into the desired shape. Either oblong or round, as you want it to be.
- Preheat the oven to 220 ° C fan oven.
- Brush the bread with water (repeat this process regularly throughout the baking time so that there is a nice crust) and fill it with a fire-proof container with water and place it in the oven. Bake for 20 minutes at 220 ° C and then lower the temperature to 200 ° C.
- After another 40 minutes, the bread should be ready to bake.
- Here it is advisable to put a longer wooden stick in the middle of the dough for testing. When the dough stops clinging, the bread is good.
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