How to make
The water is heated to 100°F (37°C) and the sugar and yeast are dissolved in it. Pour the white flour and mix it into a porridge like mixture.
This preliminary sourdough is left to rise for 15 minutes, covered with a cloth.
In a bowl or directly on the counter, pour the wholemeal spelt flour in a pile with the salt and make a hole/well in the middle.
Pour the oil and sourdough into it.
It is scooped out of the flour and little by little all of it is absorbed. Knead into a smooth dough, by working with it for at least 10 minutes and if it sticks, sprinkle more flour or grease your hands with oil.
The dough is divided in two and each part is shaped into an oblong loaf, which is placed in two rectangular cake tins. A longitudinal cut is made with a not very deep depth and if desired, they are sprinkled with flour.
The loaves are covered and left to rise for about an hour and a half.
The whole grain loaves are baked in a preheated oven at 390°F (200°C) for 15 minutes and then the oven is reduced to 360°F (180°C) for another 20-25 minutes, or until the crust hardens and makes a hollow sound when tapped.
When ready, the loaves are cooled on a wire rack. They are ideal for healthy sandwiches, toast and soups.
The whole grain spelt bread is amazing!
