300g full grain spelt
300g Sourdough -home made
2 teaspoon salt
luke warm water
seeds according to preference
Preparation:
Mix all ingredients together with as much water as the dough requires to be soft.
Keep it in a warm place for a day;
The day next mix it again with a little bit of additional flour so that the dough gains elasticity,
then shape it to form and let it grow.
Bake it on 250 degrees for 10 minutes, then apply water ont he top and bake it on 180 degrees for 25-30 minutes,
How to prepare sourdough
Mix 100g of the flour with 125ml slightly warm water. Whisk the batter until smooth and lump free, whisking will help incorporate some airborne yeast particles to get your starter going. Leave the jar or container lid ajar for an hour or so in a warm place (around 25C is ideal), then seal and set aside for 24 hrs.
For the next 6 days you will need to ‘feed’ the starter each day. To do this, tip away half the original starter and add an extra 100g of flour and 125ml slightly warm water, whisking well each time, try to do this at roughly the same time everyday. After 3-4 days you should start to see bubbles appearing on the surface, and it will smell yeasty and a little acidic. This is a good indication that the starter is working. The time it takes for fermentation to begin can vary between 1 to 5 days depending on temperature and environment, persevere for up to 6 days, if you still don’t see any signs of life, or the starter smells unpleasant, throw it away and start again. On the 8th day the starter should be quite bubbly and smell much sweeter. It is now ready to bake with.
