Spelt sourdough bread with raisins and flax seeds

21. October 2021

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.

Open bake

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.

Have fun!

 Time schedule

 1st day

20:00h Prepare flour custard and soaker

21:00h Place flour custard and soaker in the fridge

 2nd day

09:00h Feed sourdough starter

12:00h Prepare fermentolyse

12:30h Add salt & place dough in the proofing box

13:00h Lamination

16:00h Shape and place in proofing basket

16:15h Cover proofing basket and place in the fridge

 Baking day

07:00h Heat oven

07:30h Bake bread

Spelt sourdough bread with raisins and flax seeds

This bread is made out of spelt flour, 1/3 whole and 2/3 white. I laminated raisins and flax seeds, 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!
Working time1 hr 30 mins
Waiting time16 hrs
Total time17 hrs 30 mins
Ergibt: 1 bread of 650g

Ingredients

Flour custard

  • 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

Soaker

  • 20 g flax seeds
  • 30 g raisins
  • 30 g water

Main dough

  • 115 g whole spelt flour
  • 190 g white spelt flour
  • 200 g water
  • 12 g barley malt alternative: honey
  • 8 g salt

Instructions

Flour custard

  • 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.

Sourdough starter

  • 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.

Soaker

  • 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.

Final fermentation

  • 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.

Bake

  • 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.

Notes

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 puting the bread in the oven.

Further recipes

Knowledge area

FAQ

Frequently asked questions regarding bread baking, baking with ancient grains and without eggs.

Sourdough: creation & feed procedure

Information regarding the creation and feeding procedure of 3 different sourdoughs.

Sourdough calculator

Calculate fast and easy what you need to mix, to reach the required amount of sourdough in a recipe.

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