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!
- 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
- - In a big bowl, mix all the ingredients in group 1 until smooth. Let sit from 30mins or until nice bubbles are formed.
- - 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)
- - Cover with plastic wrap and let ferment for 1h or until it doubled
- - Preheat the oven at 400 and grease a loaf pan. I used a non stick, metal pan.
- - 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.
- - Just before putting in the oven, melt some salted butter and brush it on top. Bake for 40 minutes.
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