Some German Bloggers already baked Martins Honungssyrad råg with variations. He played with the recipe, too. For me, the recipe was not so tempting because once again I try to avoid rye to reduce my skin irritations.
But the recipe kept spining in my head. When I can not use rye, what’s about spelt, I asked myself. The combination of spelt and honey is something I like very much. And my sourdough starter was so lively after the last warm summerdays. And so I decided to bake a sourdough bread with honey and spelt.
It has nothing in common with Martins recipe anymore despite the fact that it contains sourdough and honey.
The bread dough is easy to handle, but you need a little bit of time management: The sourdough is prepared in the morning, the dough is kneed in the afternoon and the bread is formed in the evening. It proofs then overnight in the fridge and 24 hours later you pull a delicious smelling out of the oven.
The slight sweetness of honey fits perfect to the mild aroma of the spelt while the sourdough adds a subtle tartness.
Honey Spelt Bread
- 70g Sourdough starter
- 200g Spelt flour Type 630
- 140g Water
- 550g Spelt flour Type 630
- 250g Spelt, freshly milled
- 510g Water
- 65g Honey
- 20g Salt
Morning: Mix water, flour and starter for the sourdough and ferment it for 6 to 10 hours at 25°C.
Afternoon: Mix all ingredients for the dough. Let it rest for 30 min, then fold it from the outside of bowl into the middle for three or four times. Let rest for 30 min again, then fold the dough and repeat the resting and folding steps one time more. Ferment the dough for 3-4 hours until it doubles its volume
Shape the dough into two loaves, place them in well floured breadforms and proof overnight in the fridge.
The next morning: Preheat the baking stone to 250°C. Slash the loaves directly before baking.Bake for 35 min at 250°C with steam on a hot stone.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.