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Under 3 hours Spelt & Buckwheat Sourdough loaf

April 2, 2018 by Ariel 2 Comments

More than two months now that I haven’t purchased any breads at the grocery and have been surviving on all the baking projects created with my sourdough starter.  I decided to make the switch because not only baking breads has these peaceful and humble vibes to it but, eating sourdough everything is good for your gut health.

Up to date, two “work horses” sandwich loafs have been making their mark and this super quick to make spelt & buckwheat bread is one of those.  You can whip this cutie in less than three hours from the time to mix your yeast to the end of the baking process.  The longest part (if you ask me) it’s the cooling down time before you can start eating.

Hope you give this creation a chance and I’m looking forward to read your comments!

Spelt & Buckwheat Sourdough Loaf
 
Print
Prep time
1 hour 40 mins
Cook time
40 mins
Total time
2 hours 20 mins
 
Author: ZestyandSpicy.com
Cuisine: Bread baking
Serves: 1 loaf
Ingredients
  • Group 1
  • 3 tablespoon of sourdough starter
  • 1 teaspoon of active dried yeast
  • ½ cup of spelt flour
  • ½ cup of lukewarm water
  • Group 2
  • 1 tablespoon of oil
  • 1 cup of all purpose flour
  • ½ cup of buckwheat flour
  • ¼ cup of spelt flour
  • ½ tablespoon of cane sugar
  • 1 teaspoon of fine sea salt
Instructions
  1. - In a big bowl, mix all the ingredients in group 1 until smooth. Let sit from 30mins or until nice bubbles are formed.
  2. - Add the rest of the ingredients from group 2 and mix well until it comes together in to a dough. With your hands, knead the dough until all is fairly mixed and the dough is becoming sticky to the touch (about 1-2 minutes)
  3. - Cover with plastic wrap and let ferment for 1h or until it doubled
  4. - Preheat the oven at 400 and grease a loaf pan. I used a non stick, metal pan.
  5. - Bring the dough to a lightly floured surface, fold the sides in to the center for 3 minutes and form a loaf. Put the loaf in the grease pan for it's last rise of 1h or until the bread has reach the top of the chosen pan.
  6. - Just before putting in the oven, melt some salted butter and brush it on top. Bake for 40 minutes.
3.5.3226

 

 

 

 

Filed Under: Bread, Recipes, Sourdough Tagged With: bread baking, buckwheat flour, sourdough bread, spelt flour

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Comments

  1. Ann says

    October 29, 2018 at 10:18 pm

    I cannot find the recipe for your sourdough starter anywhere on this website?

    Reply
    • Ariel says

      December 20, 2018 at 7:56 pm

      I sadly havent posted about it yet but it’s very simple 🙂
      To make a 100% hydration starter, it only takes 7 days.

      Day 1:
      Mix together 1/4 cup of all purpose flour (or 1/8 cup all purpose and 1/8 cup of rye)
      with 1/4 cup of water. Mix well, put a cloth on the top of the bowl and let it sit on the counter.

      Day 2:
      Add another 1/4 cup of all purpose flour (or 1/8 cup all purpose and 1/8 cup of rye)
      with 1/4 cup of water. Mix well and put back the cloth on top to then let it sit.

      day 3:
      Remove 1/4 cup of mixture (don’t throw it down the drain, keep it aside, in the fridge, until you have enough tired/unfed starter to make these)
      Feed again as usual

      Day 4:
      Remove 1/4 cup of mixture (don’t throw it down the drain, keep it aside, in the fridge, until you have enough tired/unfed starter to make these)
      Feed again as usual

      …do this until you reach day 7 and there you go! *^_^*
      Clearly a fast recap, hope it will help you to get started on your sourdough journey. I’ll make sure to publish a more detailed article in the future about sourdough starter.

      Reply

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