Spelt Sourdough Bread with Carrots
A fresh root vegetable recipe featuring spelt sourdough bread with carrots. Try this and more recipes from Spoonsparrow!
Ingredients
- 100 g spelt whole‑grain flour
- 50 g liquid sourdough starter
- 2 g salt
- 100 g coarse spelt groats
- 225 g spelt whole‑grain flour
- 75 g spelt flour (Type 630)
- 10 g salt
- 7 g fresh yeast
- 1 Carrot
- flour for dusting
- 4 tbsp rolled oats
Instructions
-
1.
Whisk the flour with the sourdough starter, salt and 100 ml warm water. Cover and let rise overnight at room temperature.
-
2.
On the next day bring 200 ml water to a boil in a pot and stir in the spelt groats. Remove from heat and let soak for about 3 hours.
-
3.
In a large bowl combine both flours, the sourdough starter, the soaked groats, salt, yeast and 6 Tbsp cold water. Knead with a stand mixer or hand‑held dough hook on low speed for 10–15 minutes. Peel and grate the carrot finely, then knead into the dough. Cover and let rest for about 2 hours.
-
4.
Afterward divide the dough in half with wet hands and shape each piece into a round loaf on a floured surface. Brush with water. Sprinkle oats onto a plate and roll the loaves in them. Line a baking tray with parchment, place two 18‑cm proofing rings on it, put the loaves inside, cover and let rise for about 1 hour until doubled in size.
-
5.
Preheat the oven to 250 °C (482 °F) with a baking stone using both top and bottom heat. Brush the loaves with water and slide them onto the hot stone on parchment. Bake for ~10 minutes. Reduce temperature to 190 °C (374 °F) and bake another ~35 minutes. Remove, brush again with water, and cool on a rack.
