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Spelt (Dinkel) Sourdough Bread

Spelt (Dinkel) Sourdough Bread
Gesamt: 24h 15minAktiv: 15minSchwierigkeit: EasyBrot & Gebäck

This recipe consistently produces crispy, springy, tangy and delicious sourdough bread.

I've added sunflower seeds and black sesame, as well as a pinch of Brotbackgewürz my friend brought me from Kärnten :)

This recipe is the basic version, but feel free to add or subtract seeds and salt to taste. I don't reccomend adding nuts or fruit, because this disturbs the water-to-dough balance.

My sourdough mother is from Öfferl Brot. I leave it in the fridge and give it a mix every now and then. Easy.

Dutch oven is a must. Folding every 8 hours is a must. Letting rest at around 25°C is a must.

Unsere Lieferpartner

Zutaten

Stück
  • Salz
    20 g Salz
  • Wasser
    465 g Wasser
  • Dinkel Mehl
    700 g Dinkelmehl
  • 17 g Sauerteig, frisch
  • Sesam, schwarz
    20 g Sesam, schwarz
  • Sonnenblumenkerne
    25 g Sonnenblumenkerne

Kochschritte

  • instruction-1
    instruction-1
    Schritt 1/3

    In a kitchen mixer add salt, water, black sesame, sunflower seeds, smooth spelt flour (glattes Dinkelmehl) and sourdough starter (mine is from Öfferl Brot). Mix on medium for 2 minutes.

  • instruction-2
    instruction-2
    Schritt 2/3

    Place dough in a bowl, cover with a moist towel, let rest at 25°C and fold every 8 hours for 24 hours. Place in a banneton basket for the final hour.

  • instruction-3
    instruction-3
    Schritt 3/3

    Preheat oven to 250°C with a dutch oven inside. Place dough on a baking sheet and into the hot dutch oven. Score the dough with a knife and close the lid. Bake at 250° for 10 minutes, then lower temp to 230°, after 30 minutes remove lid and let bake for 10 more minutes. Remove and let cool.

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