After the Easter holidays I needed something more wholesome but at the same time light. I wanted a recipe with whole flours and seeds, which reminds of the summer. And so I created this dark twisted breads. They are made with whole spelt and whole emmer flour and are made even more wholesome by the addition of sesame, sunflower and flax seeds.
Fermentation over night in the fridge and no banneton needed
This recipe should also be easy and flexible: it is a recipe which performs the final fermentation in the fridge and it is very easy to shape. You do not need any banneton for this twisted breads, so that they are perfect for beginners.
You can choose to make use of your sourdough discard or bake it without any sourdough
You can include some of your sourdough discards in this recipe, what is perfect to avoid waste. I have added comments in the recipe of what you need to change in case you want to include some Lievito Madre or sourdough starter discards, or even if you don’t have any sourdough and want to bake it. Just as you need it!
If you have any question or would like to tell me how my recipe turned out, I would love it if you would leave a comment down below. Have fun and enjoy!
7:00h Prepare soaker and place in the fridge
20:00h Prepare main dough without salt
20:20h Add salt and finish kneading
21:30h Place dough in the fridge
07:00h Shape twisted breads
07:30h Bake first 3 breads
08:00h Bake last 3 breads
Dark twisted bread (for beginners, using sourdough discard)
- 15 g flax seeds crushed
- 15 g sesame seeds
- 15 g sunflower seeds
- 70 g water
- 570 g whole spelt flour
- 80 g whole emmer flour
- 240 g Lievito Madre from the fridge alternative: 170g white spelt flour + 70g water or 340g sourdough from the fridge
- 490 g water if using sourdough use only 390g of water
- 4 g fresh yeast
- 24 g salt
- Mix all ingreadients together and let soak minimum 2 hours. If you prepare it 4 hours or earlier than the main dough, place the soaker in the fridge.
Main dough & bulk fermentation
- Mix all ingredients except the salt and let rest 20 minutes.
- Add the salt and knead for furhter 5 minutes or until the dough is well kneaded.
- Place in an oiled proofing box. Let kick-start fermentation for 1 hour at room temperature. Stretch and fold at the end.
- Place the dough in the fridge. The dough should double in size.
Shape & final fermentation
- Spread some spelt semolina (alternative: rye flour) on your working surface. Divide the dough into 6 long parts.
- Twist a couple of times each dough and place on a baking paper. I used 2 baking papers and placed 3 breads on each one.
- Let proof 30-60 minutes at room temperature. Preheat the oven at the same time.
- Bake constantly at 250°C for 8 minutes with steam and 8 minutes without steam.