Fit Spelt-rye flour bread made with natural sourdough

Fit Spelt-rye flour bread made with natural sourdough

I love the smell of fresh baked bread. Unfortunately the quality of bread you can buy in the bakeries or shops is constantly decreasing and the list of ingredients is getting longer and longer with added preservatives and all additives. So what if you can have bread at home that keeps fresh for long time, consist on no preservatives or any additives (even yeast!)? Here comes recipe for the best bread I have ever ate (and I ate a lot:-) trust me I’m Polish:-) in Poland we eat sandwiches all day long:-D)

Ingredients for the sourdough:
  • 35 tbs of rye flour
  • 35 tbs of water
Ingredients for leaven:
  • 80g of sourdough
  • 120g rye flour
  • 120g of water
Ingredients for dough:
  • leaven
  • 600g of spelt flour
  • 600g of water
  • salt
  • handful nuts and seeds of choice (I added black and white sesame, pumpkin, black-caraway & flax seeds)

You need to start by growing a sourdough (it will take 7 days but then you can use it any time, so be patient:-). To do that in a big jar combine 5 spoons of rye flour with 5 spoons of water. Cover it with a tissue and keep for one day. Next time throw half of the  sourdough and add again 5 spoons of flour and water. Perform the same actions for the next 5 days. You do not have to throw the sourdough but it will need you will have to add more and more flour and water every day. It is like that because sourdough needs to be “fed” well. So in the end you will end up with huge amount of sourdough:-) Of course you can share it with your family and friends and neighbors:-D The dough will change color to slightly darker, bubbles will appear from the fermentation process and it will smell a bit like apple vinegar.

Then you will need to prepare leaven for you bread. Combine well all ingredients for the leaven and set it aside for 8 hours to create leaven for your bread. After that mix your leaven with the rest of ingredients. Grease well your baking mold with coconut oil (so that the bread will get out the form easily). Place the dough in the mold and keep it covered with food wrap for 1 hour in the room temperature and than move it to the fridge for the next 11 hours. Then remove it from the fridge and keep it the room temperature for another 30min. And finally we are ready to bake. Preheat the oven to 230 degrees C and bake the bread for 15min. Then lover the temperature to 180 degrees C and bake for another 50-60min. When it’s done remove the bread from the oven and cool down. Remove it from the mold and cut only when completely cooled down. Bon Appetit!

Without nuts and seeds the bread has 221 kcal in 100g

Carbs- 41g     Fats- 1,6g     Protein-8,7g

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