January 2, 2022 - 12:11pm
Seeded wholegrain spelt hearth bread
100% wholegrain spelt with seeds. - Recipe for Spelt Sourdough Bread
- Levain:
- 125g of 100% hydration emmer
- 30g starter, 50g spelt, 50g water. Ferment a few hours warm and use young.
- Main dough:
- 125g levain
- 400g wholegrain spelt
- 253g water in initial mix and 40g-50g added later
- 6g salt
- Process: Mix levain with 253g of water and then add 400g of Emmer flour. After 25 minutes, add 6g of salt and a bit of water and mix until smoothly incorporated.
- Let sit for 20 minutes and then knead until smooth and use stretching folds at 20-40 minute intervals. After around an hour add the last 40g of water but add a little at a time and continue stretch and folds for 3 hours. Let rise for an hour. Use double shaping and then roll in seeds:nigella, unhulled sesame, sunflower, pumpkin, anise and flax. Put in cheesecloth lined banneton-no flour on anything in sight, only water.
- Throw in fridge and retard overnight or around 8 hours .
- Bake at 500 degrees F for 20 minute covered, uncover and turn temp down to 400 degrees F for an additional 17 minutes.
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Awesome looking bake.
Regards
Ian
Thank you Ian! I love the taste of emmer and with seeds it is like frosting on a cake!
Another amazing bake George. How does Emmer compare with spelt in terms of gluten?
Benny
Emmer seems to require higher(5-10%) hydration than spelt and also it seems to be able to be handled at lower hydration. But I would not say that emmer requires less care than spelt. My understanding is that spelt is a cross of emmer with a wild goat grass, so they are directly related and their dough is very similar.
Love the toppings George. Are those pine nuts or sunflower seeds, doesn't seem to match the seeds listed in the text, can't see flax!
The emmer looks tasty too.
-Jon
I have a plastic bag of toppings that contain the leftovers from previous seed topping. I replenish it as needed and since I use wet molding and roll the dough in the seeds, they get wet and so I keep them separate. My mix is: sunflower, pumpkin, nigella, flax, anise, unhulled white and black sesame, poppy, and I've probably left something out. At times I am out and use more of one kind or another.No pine nuts .
Such a beautiful loaf and crumb. Happy New Year!
Thank you and Happy New Year too!