Spelt Bread without Yeast
In collaboration with Hannes Schwienbacher, Ultner Brot
Source: https://www.meranermuehle.it/rcp_recipe/spelt-bread-without-yeast
Total time
5 Hours
30 Minutes
Baking/cooking time
40 Minutes
Rest time
4 Hours
45 Minutes
Ingredients
makes 2 loaves
| FOR THE PRE-DOUGH | ||
| 70 | g | Regiokorn® organic white spelt flour |
| 50 | g | spelt sourdough starter |
| 80 | g | water |
| FOT THE MAIN DOUGH | ||
| 200 | gr | pre-dough |
| 500 | g | Regiokorn® organic white spelt flour |
| 300 | g | water |
| 20 | g | potato flakes (instant mashed potato) |
| 15 | g | olive oil |
| 10 | g | salt |
| 5 | g | honey |
| 5 | g | bread spice mix (caraway, fennel, fenugreek) |
| ADDITIONALLY | ||
| q.s. | cocktail tomatoes | |
| q.s. | stracciatella | |
| q.s. | basil | |
| q.s. | olive oil |
Preparation
- For the pre-dough, mix the spelt sourdough starter with the flour and water and let rise at room temperature for 2.5 hours.
- Knead the pre-dough with the remaining ingredients into the main dough and let rest for 45 minutes.
- Fold the dough briefly three times, 30 minutes apart, so it becomes elastic and strong. Divide the dough into two portions, shape into round loaves, and preheat the oven to 250 °C (480 °F) fan.
- After about 1 hour, once the loaves have risen nicely, score a cross into the surface.
- Place a bowl of water in the oven to create some steam, then put in the loaves. Immediately reduce the temperature to 220 °C (430 °F) and bake for about 40 minutes.
- Top with cocktail tomatoes, stracciatella, and basil, and drizzle with olive oil.
Spelt sour dough starter:
Day 1: Mix 50 g spelt flour with 50 g water and let ferment at room temperature for 24 hours.
Days 2–5: Add 50 g spelt flour and 50 g water daily, mix well, and let ferment for another 24 hours.
After about 5 days, the spelt sourdough starter is ready to use. Store it in the refrigerator and refresh it regularly with equal parts spelt flour and water.
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