Sour dough spelt bread

Hildegard's Way

Equipment

Bowl
Oven
Stand mixer with mixing dough hook

Ingredients

150 ml sour dough starter see sour dough starter recipe
350-400 ml cold water
500 g whole spelt flour
2 tsp salt
1/2 tsp bertram (optional)

1. In a large bowl, mix 250 g of whole spelt flour, 150 g of sourdough starter, and 200 ml of cold water. Cover with a clean cloth and let sit in a warm place for 4–5 hours, or until bubbles form on the surface and the mixture has expanded.

2. When the mixture is bubbly and risen, add the remaining 250 g of flour, 2 teaspoons of salt, and 150 ml of water, adding an additional 50 ml if needed to achieve a smooth consistency. Stir well to ensure no lumps remain.

3. Transfer the dough to a loaf pan lined with parchment paper. Cover with another loaf pan or foil and leave in a warm place for 5 hours or overnight, until the dough rises to the edge of the pan.

4. Preheat the oven to 400°F (200°C). Bake the bread for 60–70 minutes. After about an hour, remove the bread from the oven, then carefully take it out of the pan and place it on a cooling rack.

5. Allow the bread to cool completely, then slice and enjoy!