This bread is made out of spelt flour, 1/3 whole and 2/3 white. I laminated raisins and linseeds, which fit perfect to autumn, due to the sweetness of the raisins and the tartness of the linseeds. A slice of it warm with butter… delicious!
It is particularly important for this bread that your sourdough starter ist very active, as it is only baked with the help of a sourdough starter and no commercial yeast is used. Therefore I would like to recommend to feed your sourdough starter a coupple of times ot get it very active before backing this bread. I am sure your will see a different in the crumb and dough stability. You can read more about it in the page Sourdough: creation & feed procedure.
If you do not own a cast iron pot or you want to bake more than one bread at a time, you can try to open bake. I often bake 2 or 4 breads at a time, so that I safe time and energy costs. I use the same baking temperature and times as given in the recipe. Do not forget to create steam when putting the bread in the oven.
20:00h Prepare flour custard and soaker
21:00h Place flour custard and soaker in the fridge
09:00h Feed sourdough starter
12:00h Prepare fermentolyse
12:30h Add salt & place dough in the proofing box
16:00h Shape and place in proofing basket
16:15h Cover proofing basket and place in the fridge
07:00h Heat oven
07:30h Bake bread
Spelt sourdough bread with raisins and flax seeds
- 10 g whole spelt flour
- 30 g water
Sourdough starter @ 80% hydration
- 22 g white spelt flour
- 22 g spelt sourdough starter
- 18 g water 30°C
- 20 g flax seeds
- 30 g raisins
- 30 g water
- 115 g whole spelt flour
- 190 g white spelt flour
- 200 g water
- 12 g barley malt alternative: honey
- 8 g salt
- For the flour custard cook the flour and the water together in a pot on medium heat until it reaches the consistency of a pudding. Use a spoon to make sure the custard does not burn on the bottom.
- Let covered to cool at least 4 hours. If you prepare it the day before, keep in the fridge.
- Dissolve the sourdough starter in the water and then add the flour. Mix everything until all the flour is wet and everything is mixed through.
- Let proof 3 hours at 28 degrees. The sourdough should be active and it is better to use it young.
- Mix flax seeds, raisins and water and let rest covered. You can let it rest at room temperature if you prepare the soaker at the same time as the sourdough starter or in the fridge if you prepare it the night before.
Main dough & bulk fermentation
- Mix all ingredients except salt and let rest 20-30 minutes (fermentolyse). If your room temperature is higher than 25°C, leave the sourdough out and add it with the salt.
- Add the salt. If using a kneading machine knead for a maximum of 1-2 minutes.
- Place dough in an oiled proofing box and wait 30 minutes. Then laminate the dough with the raisins and linseeds.
- Then let further proof. The bulk fermentation (from the point you add the sourdough) takes 4 hours at 23°C. The dough should have doubled in volume, should fill full of air and it should not have started to deflate.
- The dough temperature should stay all the time unter 24°C. If you see that the dough temperature after kneading or during the bulk fermentation is above 24°C place the dough 30 minutes in the fridge to reduce it.
- Place the dough on a floured surface and shape directly. Place shaped dough in a floured banetton.
- I get the best results when I let the bread proof for 20 minutes at 23 degrees room temperature and then 14 hours (during the night) in the fridge. My fridge has a temperature between 5 and 8 degrees where I place my banettons. If my kitchen is warmer I reduce the 20 minutes proofing time at room temperature, if it si colder I let it ferment longer.
- Preheat the oven with a cast iron pot at 250°C. This might take 30 minutes.
- Turn the bread onto a baking paper, score and carefully place in the hot cast iron pot. Cover with the hot lid and place in the oven. Reduce the temperature to 230°C.
- Uncover the lid a little bit after 12 minutes so that the steam releases.
- Bake for another 12 minutes or until you are satisfied with the crust color.