Tuesday, February 22, 2011

Spelt Flour Sourdough Bread with Caraway Seeds

I use rye flour to make the starter-2 tablespoons mixed with warm water to a thick,'porridgy' type consistency. Mix this in a jar and keep covered in a warm place for 24hrs,next day,repeat the same.When you notice little bubbles forming,then it's ready to use.Of course,fermentation takes more or less... time depending on the climate your in :)

1kg spelt flour or organic wholemeal, (this make 2 loaves)
2 teaspoons salt
2 tablespoons caraway seeds (or to taste)
2 tablespoons olive oil
2 tablespoons sesame oil
Active starter

Mix all dry ingredients,then add the oil and active starter.
Mix all ingredients with warm water to a sticky dough,(no kneading is required),again like a very thick 'porridgy' consistency.
Cover with a plastic bag and leave overnight in a warm place,(i use my airing cupboard)
Next day,empty the mixture into an oiled loaf tin and cover and leave for an hour.(keep a small amount of this mixture aside in a jar in the fridge to use for your next starter,you can also keep in the freezer,reactivate the starter again with a little warm water)
Pre-heat oven to 180 degrees for 10 minutes then turn up to 210 then bake the bread for around 55 mins.
I usually make 2-3 loaves at a time and freeze them.It's a very rustic bread,but delicious!I love it thinly sliced and toasted with homemade olive paste,(need to make some!)

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