Spelt and Seed Loaf
This gorgeous South African recipe sits somewhere in between a bread and a savoury cake – which isn’t a bad place to be. Total time: 2 Hours
- 3 cups of bread flour
- 1 cup of sourdough starter
- 1 1/2 cups of water
- 1 1/2 tsp of salt
- Step 01 - Combine
1 cup of sourdough starter, 3 cups of bread flour, 1 1/2 cups of water
In a large mixing bowl, combine the sourdough starter, bread flour, and water. Mix until well combined and a shaggy dough forms.
- STEP 02 - COVER AND REST
Cover the bowl with a clean towel and let it sit for 30 minutes to allow the flour to absorb the liquid.
- STEP 03 - KNEAD
1 1/2 TSP Salt
After 30 minutes, add the salt to the dough and knead it for about 10 minutes. The dough should be smooth and elastic.
- STEP 04 - PROVE
Place the dough back in the bowl, cover it with the towel, and let it rise for about 8-12 hours.
- STEP 05 - PREHEAT
Preheat your oven to 450 degrees F (230 degrees C) and place a Dutch oven or a heavy pot with a lid in the oven to heat up.
- STEP 06 - BAKE
Once the dough has risen, carefully remove the preheated pot from the oven and place the dough inside.
Cover the pot and place it in the oven. Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown and has a hard crust.
- STEP 06 - SLICE AND SERVE
Remove the bread from the pot and let it cool on a wire rack before slicing and serving.
Roz Bado is Head Baker at Gails and their champion of sustainable baking.