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Dark bread on spelt sourdough

I read that rye and spelt sourdough are the most used by bread makers. So I could not wait to make my own sourdough, and will now use dried one. But do not worry, soon I’ll also publish my own spelt sourdough. By Tuesday it should be ready.

Preparation time 20 minutes .. Rising 30+90 minutes .. Baking 30 minutes


  • 7 cups dark flour
  • 1/3 cup dried spelt sourdough
  • 2 3/4 cups lukewarm water
  • 2 tbsp butter
  • 1 tbsp salt
  • 2 tbsp of barley malt, of honey


Mix the flour, salt and spelt sourdough and in the bowl and make in the middle hole, to which give honey or barley malt and the water and stir into batter using a spatula. When almost all the ingredients mixed, add softened butter and knead the bread on a work surface. Then insert the dough to the bowl, cover with foil and plastic and let at room temperature rise for 30 minutes.

After proving it premies, give him the desired shape and insert it into soft butter greased baking mold. Cover it again with foil and let rise for 90 minutes, until doubled in volume.

Just before cooking, spread the bread with a milk and sprinkle with seeds if desired.

Oven pre-heated to 428°F and a bake the bread ca. 30 minutes. After baking, let it cool on a wire rack.

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