culinary review

Spelt, Honey & Sourdough Loaves

Last Modified: 05/23/12
First Published: 05/03/12
Views: 769
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Views: 769

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General Info
Servings: 32
Total Cost: $4.78
Cost Per Serving: $0.15
Total Calories: 3,734
Calories/Serving: 117
Flour, Dark Rye (150 g rye sourdough) * 75.00 Grams $0.08 243
Yeast, Instant, Fast Rising 2 Teaspoons 16.00 Grams $0.57 0
Water * 550.00 Grams $0.00 0
Honey 3 Tablespoons 63.00 Grams $0.56 180
Sugar, White Granulated 3 Tablespoons 37.50 Grams $0.05 145
Flour, Whole Wheat * 250.00 Grams $0.23 929
Flour, White Unbleached All Purpose * 250.00 Grams $0.29 944
Whole Spelt Flour * 500.00 Grams $2.97 1,293
Salt, Table 3 Teaspoons 18.00 Grams $0.03 0
Earthy, flavorful and perfect to make toast or sandwiches with, this spelt, honey and sourdough loaf is a real winner. Here we use both ripe sourdough (if you don't have rye you could very well use white), as well as yeast. If you don't have a sourdough going, then you could skip it and add another 1/2 tsp yeast. The sourdough primarily adds flavor and gives the loaves more depth and also leaves them fresh for longer.

Spelt, Honey Sourdough Loaves
  • 150 g ripe rye sourdough
  • 2 tsp instant yeast
  • 550 g water
  • 3 tbsp honey
  • 3 tbsp sugar
  • 3 tsp salt
  • 500 g whole spelt flour
  • 250 g whole wheat
  • 250 g white ap flour

Pour the water in a large mixing bowl, add the sourdough, water, honey and sugar. Stir to combine, then add all the yeast, flour and salt. Stir with a spatula to form a rough dough.

In a mixer, knead on medium for about 7 minutes. Move the dough to an oiled bowl, cover with plastic wrap and let rise for about 2 to 2 1/2 hours until it has just about doubled in volume.

Dust a counter with flour, oil two bread pans and form the dough into two loaves, place in the pans and covered with oiled plastic wrap.

Let the loaves rise about 1 1/2 hour or so until they look nice and puffy. Heat the oven up to 400 degrees. Score each loaf four times with a sharp knife and bake for about 30 - 35 minutes until it's nice and brown on top.

Remove the breads from the pans and let cool on a wire rack.