makes
1
prep
10 minutes
cook
45 minutes
difficulty
Mid
makes
1
serves
preparation
10
minutes
cooking
45
minutes
difficulty
Mid
level
Ingredients
- 150 g spelt flour
- 400 g wholemeal wheat flour, plus extra for dusting
- 20 g salt
- 350 ml water
- 200 g sourdough starter
- oil
Rising time 24 hours plus 30–60 minutes
Cooling time 30–60 minutes
Instructions
Combine the spelt flour, wholemeal wheat flour, salt, water and sourdough starter in a large bowl. Mix until a smooth dough forms.
Place in an oiled bowl, cover with plastic wrap or damp tea towel. Set aside in a cool place for 24 hours until mixture rises slightly.
Pour dough onto a lightly floured surface. Shape the dough by folding the edges over once. Place in a well floured bowl and leave for 30–60 minutes to rise.
Preheat oven to 240°C. Flip dough onto a floured tray. Score the dough with a sharp knife. Bake for 35 minutes. Reduce heat 180°C and bake for a further 10 minutes. Transfer the bread to a wire rack to cool for 30–60 minutes.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
