This is a fantastic sourdough bread that is not overly complex to prepare and bake.
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Serves:
One large loaf
Prep time:
15 minutes
Cook time:
55 minutes
Recipe Category
Ingredients
250 g sourdough starter
1 teaspoon sugar
4 cups (1 l) lukewarm water (about 105°F; 40°C)
About 8 cups (1 kg 215 g) freshly ground spelt flour
2 cups white flour
1 tablespoon fine sea salt
1/2 cup (75 g) hulled sesame seeds
1/2 cup (75 g) flax seeds
1/2 cup (75 g) sunflower seeds
Instructions
In the bowl combine the sourdough, sugar, and 1 cup (12.5 cl) of water, and stir for about a minute.
Stir in the salt and 1 cup (12.5 cl) of water, and mix for 1 minute. Mix in the remaining 2 cups (25 cl) of water. Slowly add 4 cups (540 g) of the flour and mix until incorporated, about 3 minutes. Slowly add the remaining 5 cups (675 g) of flour and mix for about 3 minutes. Add the sesame, flax, and sunflower seeds, and mix for 1 minute more, until the dough pulls away from the sides of the bowl and begins to form a loose but cohesive ball. Scrape the paddle.
Cover the bowl with plastic wrap and let the dough rise until double in bulk, about 8 hours.
Transfer the dough to a lightly floured work surface and knead by hand for 2 minutes. Return the dough to the bowl, cover, and let rise until doubled again.
Punch the dough down. Place in a clean bowl, cover, and set aside at room temperature in a draft-free spot until double, 3 to 4 hours.
At least 40 minutes before placing the dough in the oven, preheat the oven to 450°F. If using a baking stone, place it in the oven to preheat.
Shape the dough into a large loaf. Lightly flour a baking sheet and turn the dough over onto the paddle or sheet. Slash the top of the dough several times with a razor blade, so it can expand regularly during baking. Using a garden mister, generously spray the bottom and sides of the oven with water, then spray 3 more times during the next 6 minutes. The steam created will help give the loaf a good crust and will give the dough a boost during rising. Once the bread is lightly browned—about 10 minutes—lower the heat to 400°F (210°C; gas mark 7) and rotate the loaf so that it browns evenly. Bake until the crust is a dark golden brown and the loaf sounds hollow when tapped on the bottom, about 45 minutes more, for a total baking time of about 55 minutes. Transfer to a rack to cool. Do not slice the bread for at least 1 hour, for it will continue to bake as it cools.