Sourdough wheat bread with spelled flour

Category: Sourdough bread
Sourdough wheat bread with spelled flour

Ingredients

Wheat sourdough 100% 150 g
Wheat flour c. from. 300 g
Whole grain spelled flour 150 g
Pressed yeast 3 g
Maltose syrup 1 tsp
Honey 1 tsp
Salt 10 g
Water 300 g
Corn oil 1 tbsp. l.

Cooking method

  • Leaven.
  • In the evening I fed the leaven and left it overnight for 8 hours.
  • 20 g starter culture 100% moisture
  • 80 g wheat flour
  • 80 g of water.
  • Dough.
  • I mixed two types of flour. Since I didn’t want a long proofing, I added 3 g of yeast and ground it with flour. The sourdough was knocked down with water (I replaced some of the water with homemade yogurt), molasses and honey. I mixed it with flour and kneaded the dough at first speed in a food processor for three minutes. Left for 30 minutes for autolysis (autolysis) - the development of gluten.
  • She continued to knead, first at the first speed, then at the second. I added salt in the middle of the batch, and a spoonful of corn oil at the end. In a planetary mixer, the batch took me 10 minutes. By the end of this time, the dough had gathered on the hook.
  • Sourdough wheat bread with spelled flour
  • Fermentation- 1 hour 30 minutes
  • The dough is quite sticky. I folded it several times on the work table, made a ball, put it in a bowl greased with vegetable oil and sent it to the oven with the light on at 28 ° C. Has risen twice.
  • Sourdough wheat bread with spelled flour
  • Proofing - 1 hour
  • She put the dough on the table. Form a round loaf, put it in the proofing basket and send it to the proofer at 28 ° C. During this time, it also doubled.
  • Sourdough wheat bread with spelled flourSourdough wheat bread with spelled flour
  • Bakery products -1 hour
  • Heated the oven with an earthen pan to 230 ° C. Put the formed bread on a spatula and then into a frying pan. I made the cuts, covered the pan with a metal cake tin and put it on the baking sheet.
  • After 45 minutes, I removed the lid, reduced the temperature to 200-180 ° C and baked until tender.
  • Sourdough wheat bread with spelled flour

Cooking program:

Kneading in a food processor, baking in the oven.

Note

Near the house in a store I accidentally bought spelled flour, produced by Garnets. The package says: spelled, whole grain.

Spelled (spelled) is the progenitor of modern wheat. Much has been written about it now .. But the main thing is that it is very useful.
Gluten protein, which is especially rich in this cereal, contains 18 essential amino acids for the body, which cannot be obtained from animal food. Due to the high content of plant fibers, spelled flour products improve digestion and strengthen the immune system. The beneficial substances that make up spelled are easily and productively absorbed by the body.
Well, how not to try the bread ... And he did not disappoint me, the bread is really delicious
The result is such a serious, I would say, brutal bread. His spirit and taste are real "bread".
It doesn't smell like rolls. And the most interesting thing is that it does not grow stale quickly, it was eaten to the last crust.
Bake to your health !!

kisuri
, Well, bread !!!
Viki
Serious bread turned out!
... spelled, whole grain ... there is no spelled ... large ... but how much whole grain it is is a mystery. Nothing has been written about this
What to do? I want this brutal!
And if you grind the spelled? ...
SanechkaA
Vasilisa - bread of extraordinary beauty! I am never tired of being surprised at your luxurious bread!
barbariscka
Viki I was also surprised when I saw this miracle in our store. I think that if you grind the spelled, then the flour will turn out to be even more useful. After all, it will be freshly ground ...
When you pour it on your hand, grains are felt. In general, I'll run to the store while she is still there.
kisuri
SanechkaA Thank you, Sasha !!
Twist
Vasilisa, awesome bread !!!
barbariscka
Thanks Marisha !!

I went and specially photographed the flour. If you get caught, do not pass by.
🔗 🔗

Twist
To our great regret, I have never seen such flour on sale. But if I get caught, I will definitely not pass by.
Omela
barbariscka , beautiful bread !!! Directly makes you want to run to put the leaven !!!
barbariscka
Oksana, thank you !! : rose: And now is the time to put in the leaven. How many new sourdough breads will appear with your energy?
Omela
Well, now of course not yet, but as soon as I leave the dacha, be sure!
Arka
Barbariska baked a noble bread!
I also love bread with spelled / spelled.

Vicki, I brought spelled bran from Poland - unearthly beauty, cream color. Now I add them to all wheat baked goods. Maybe you can order someone to bring it with an opportunity. They are very lightweight and are unlikely to hinder anyone.
Viki
I report: today I walked around the Odessa "Privoz" around my grandmother with two sacks. Wheat bags. On one there is a cardboard with the words "millet" on the other "spelled". I touched both. The spelled is lighter and softer. I didn't buy it, I went to look for information. The thought was "all of a sudden grandmother confused the plate today" Confused exactly that it is soft.
Arka, you say cream? So this is probably her? The one that is light?
barbariscka
Viki While I was looking for information about spelled, somewhere I read that it belongs to soft varieties ... So maybe it was spelled. Porridge from it, they say, has a nutty taste. You can cook porridge and compare it with ordinary wheat ... The flour was also creamy.
Qxa
Here is my spelled bread, just from the oven.
Oven baked on a baker's stone. The pulp is coarsely porous, the crust is dryish.
The taste is unfamiliar, neutral, even bland.

Sourdough wheat bread with spelled flour

Sourdough wheat bread with spelled flour

My recipe is taken from Bertine's book "Bread Business" and differs from the topikstarter recipe in the absence of yeast, molasses, honey and oil.
Sourdough from the same book with the addition of spelled flour and honey.
barbariscka
Qxa You have a beautiful bread, you had to place it in a separate recipe. Honey, molasses, and butter are many ingredients that can drastically change the taste of bread. Yes, besides, I also replaced part of the water with yogurt. My family doesn't like bread that is neutral in taste.
Qxa
Quote: barbariscka

Qxa My family doesn't like bread that is neutral in taste.
This is my first post and first experience of yeast-free sourdough bread.
I baked it again yesterday. They concluded that they did not like the bland taste. Therefore, I will not post a separate recipe.
I will try to bake according to your recipe. I will report on the result.
barbariscka
Qxa An experience with great results !! I would be glad to hear your impression of this recipe.
Galina S
Vasilisa with what to replace molasses? honey is already in the recipe. I have not yet found it with us. but I eat a lot of spelled bread, I really love bread with her.
barbariscka
Galya, there is no molasses, you can bake without it, it just has a good effect on the dough, you can increase the honey a little if you like sweetness in bread.
I sometimes change the ingredients in this bread, then I replace part of the water with yogurt, then instead of honey I put jam syrup (especially good from heavenly apples). Everything is in your hands, this is not a gost recipe ... the main thing is to observe the proportions of water, flour and sourdough, and with additives you can only adjust the taste of bread.
Galina S
I know that molasses is good for bread, we don't have it. I just want to cook Invert syrup or just bake it. I also remember about yogurt. I will try after the post
Galina S
I baked Vasilisa with honey. There is a lot of water for my flour, I made it molded. but I counted badly. he got out of shape. but this is all nonsense !!! the bread is soft and very tasty !!! I will definitely bake. I nra .. with spelled flour. only with water I will decide
Sourdough wheat bread with spelled flour
Sourdough wheat bread with spelled flour
barbariscka
Galya, how soft it turned out! Asks for a sandwich right in the morning! Thank you for showing me in the photo. And you will regulate the water according to your flour.
Galina S
Vasilisa hello. I have a new oven and electric here is the first bread, in the form only, I lost my qualifications for 2 weeks, I did not bake it, I didn’t calculate it with liquid, I did it on whey, well, it’s better for us on water. But I adore him with all my heart
Sourdough wheat bread with spelled flour
barbariscka
Galya, congratulations on the new stove and the first bread from it! So that everything turns out not worse. Very beautiful bread, the shape is wonderful and the color is so uniform ... Success to you!
Galina S
Vasilisa hello, I'm back with bread. how I adore it !!! like this in real forms. even for little ones
without a cut. it turned out well, very soft and ... I can't cut it beautifully

Sourdough wheat bread with spelled flour

barbariscka
Galya, how nice it is to see this bread in all its diversity ...: nyam: Thank you for sharing your impressions with us.
Galina S
Vasilisa hello to the same person all my loaves, but I like this bread more molded. he is so delicious this time !!!!! I don't even know why, I probably haven't been bored for a long time

Sourdough wheat bread with spelled flour
barbariscka
Galyun, you fell in love with this bread :) You do it very well and is very good in these small forms. I need to order them myself, but all hands do not reach. What are you adding? Honey?
Galina S
Quote: barbariscka

What are you adding? Honey?
Honey, I didn't find molasses in the city, soon we'll go to Izhevsk, maybe I'll find it, but I'm not sure, I need to know the place
Galina S
Hello Vasilisa, I am not baking anything new, I followed the old recipes. finally baked it with a hearth. Well, this turned out, I'm very happy !! completely different bread, absolutely, oh, and those who say are wrong. that there is no difference in the hearth and molded. Well, as if it were according to another recipe! I don't know which one I didn't decide anymore
Sourdough wheat bread with spelled flour

Thank you, one of our favorite loaves, this is for you
barbariscka
Hello Galya! I am glad that you like this bread in all its forms, bakes for health. I really love the hearth, I like it more, but this is a matter of taste.
Galina S
Hello Vasilisa for a long time, I am correcting myself, very tasty and fluffy came out. We are dearly loved by the whole family. The husband was bothering, we already have a family in a row

Sourdough wheat bread with spelled flour

many thanks
barbariscka
Hi Galya! I am very glad to see your bread. Well done, that you attract your husband, it is very nice that he helps you.
Health for the whole family ...
ang-kay
Vasilisa, hello!I came to you with a report. I baked bread today. I liked it very much. I looked at him for a long time, but I had no spelled flour and nowhere to buy. I found it on the Internet, yesterday we received this bread right away.
Sourdough wheat bread with spelled flour
Sourdough wheat bread with spelled flour
Baked with dry yeast 1.5 grams. With steam. Without molasses. I added half a spoonful of honey. I thought that, in principle, spelled can be replaced with whole grain coarsely ground, adding a little bran. What do you think?
barbariscka
Angela, what a wonderful bread! It was so nice to see good bread in the morning.
It can be baked by replacing the coarse whole grain spelled flour, it will be nice, but with spelled it is more aromatic and tastier.
Galina S
Vasilisa hello !! there is no spelled flour, everything has disappeared somewhere baked with whole grain, but not simple, and there is a mixture of 4 flours, and also with crushed grain

Sourdough wheat bread with spelled flour
no cut only
and here I’ll show you your loaves with sourdough from LJ

Sourdough wheat bread with spelled flour

Sourdough wheat bread with spelled flour
Of course, it is interesting to cook according to new recipes, but I also have those that I will never refuse, always successful and everything has already been worked out. Vasilisa !! thank you very much

barbariscka
Check mark. pecks for good health! I am very pleased that my recipes suit you and your bread is wonderful. Thanks for the report and photos
niamka
Vasilisa, thanks for the recipe. I baked it exactly according to the recipe, but I didn't add yogurt. Bread with spelled flour, incredibly tender and aromatic. I will bake more Sourdough wheat bread with spelled flour
barbariscka
Bake to your health! I am glad that I liked the bread ... And thanks for the photo, the bread turned out great!
Nataliy14
barbariscka, Vasilisa, thank you for the recipe!
baked her own bread based on yours, just changed it a little, and then grams - only because it was so poured

Wheat sourdough - 151 g
Serum - 300 g
Honey - 1 tsp.

mixed in cotton for 2 minutes.
high grade flour 335 g
whole grain spelled flour - 100 g
whole grain wallpaper flour - 53 g

mixed for 2 minutes.
and left for 20 minutes. stand for autolysis

Further in my C / W this is mode 9 "Dough" (1.5 hours)
1.5 tsp. salt in the middle of the batch
1 tbsp. l. Pour olive oil drop by drop at the end of the batch.


and photos from me

on the 1st - right after kneading, according to the program there will still be an hour of proofing.
I should have shown it h / w hour, but it didn’t rise much (in comparison with the yeast dough) and I didn’t take a picture, I was just upset that it didn’t rise, I thought it wouldn’t work (the leaven was young, I hadn’t baked it yet , and I'm a beginner as well - 1.5 weeks ago I put in 3 yeast for the first time - just to be sure! It's still psychologically difficult for me to accept that bread can rise even without yeast)
side view - dents - because I put it in a round shape on baking paper, fearing that I could not shake it out of the mold again
top view - a lot of flour from above, in the next. just sprinkle lightly and incl. convector in 5 min. before the end of the process
🔗 🔗 🔗 🔗
Can anyone see what errors? please tell a novice baker
barbariscka
Natasha, it's hard to judge from the photo, for some reason they don't increase for me ... It seems that the bread turned out to be quite good, quite fluffy, porous. Next time I advise you not to increase the amount of flour (you have 38 g more of it), but taking the original amount of flour from the recipe, adjust the liquid according to your flour. This bread can be baked without industrial yeast, but the fermentation time must be slightly increased. 1.5 hours is not enough, at least up to 2-2.5 hours, for the dough to rise 1.5-2 times. And mold the already well-fermented dough and leave for proofing - for about 1.5 hours.
Take your time. Sourdough bread is slow bread compared to commercial yeast bread.
Thanks for sharing. Ask what I can, I will try to help.
Nataliy14
Quote: barbariscka
1.5 hours is not enough, at least up to 2-2.5 hours, for the dough to rise 1.5-2 times. And mold the already well-fermented dough and leave for proofing - for about 1.5 hours.
Vasilisa, thanks for the answer! I didn't write my process completely
after I took it out of the C / W, the dough was allowed to stand for another 2 hours, then I took it out of the bucket, kneaded it, rolled it in flour, formed a bun and put it in a mold, let it rise (this is another 2.5-3 hours), t That is, in total, about 5-6 hours after kneading, it rose before baking! the bread is successful, soft, slightly sourness is felt, but this does not spoil it, it just tastes different than yeast!
barbariscka
Ah, well, that's another matter. It's already a bit too much. I am glad that I liked the bread. It tastes differently than yeast and is stored longer.
Good luck with your further baking ...
ekaterinka7279
Nataliy14, wonderful bread turned out)))) You are great !!!!!!!!!!
marin04ka
Vasilisa, Hello. I liked your bread very much! I did everything exactly according to your recipe. Thank you for the recipe for such delicious bread and for a clear and accurate description of all operations. The bread was baked in a gosyatnice mold. The crust and crumb of the bread are very soft, the taste is unusual, delicate, the whole family is happy. I will bake again to get the same beautiful bread as yours!
I cut it warm, I really wanted to try

Sourdough wheat bread with spelled flour

Sourdough wheat bread with spelled flour

I will definitely try your recipe with amaranth flour, I bought it especially for it
barbariscka
marin04ka, Hello Marina (am I not mistaken?)! I am very glad that I liked the bread, thanks for the photo ... The most important thing is that the family is happy. I wish you success in your further baking!
marin04ka
Yes, Marina, we were not mistaken. Thank you for the kind words, I will try.
For a beginner, like me, it is difficult to adapt to sourdough, dough, with yeast it is much easier and more predictable, I hope with experience you will get the same beautiful breads as yours. Thanks again for the recipe and a clear description of all operations. Even I did it right the first time, I'm very happy
Kras-Vlas
Vasilisa, thanks for the delicious and fragrant bread! For a long time I was looking for spelled flour, it somehow disappeared at once ...
Found only in Platypus.
Sourdough wheat bread with spelled flour Sourdough wheat bread with spelled flour

I liked the bread very, very much. When baked, there was such a scent!
Quote: barbariscka
... the bread is really tasty
The result is such a serious, I would say, brutal bread. His spirit and taste are real "bread".
It doesn't smell like rolls.
Yes, that's right, you can't say better! And this is what he is good at !!!
barbariscka
I also love this bread. Thank you for sharing your impressions. The bread is wonderful. you can see that the leaven works well ...

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