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Vals Super Sourdough Rye Spelt - Part-2

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In this part of the video learn how to fold the sourdough.
Ingredients
For starter
  Mother culture 50 Gram
  Water 100 Gram
  Flour 100 Gram
  Spelt 80 Gram
  Rye 20 Gram
For dough
  Flour 1300 Gram
  Warm water 700 Gram
  Sea salt 1 Tablespoon
Directions

GETTING READY
1. In a large container add in water, flour, mother culture, spelt and rye. Mix well and let it sit for 12 hours.
2. Preheat the oven at 200 degrees C.

MAKING
3. In a large bowl add in flour water and starter. Knead the dough over the countertop. Divide the dough into 2 equal parts.
4. Add in the salt to the flour and knead again as shown in the video.
5. Rub ½ tbsp. of the sea salt over the counter top and slap the dough over it. Follow the same process with rest of the dough.
6. Roll the dough and place in a meatloaf pan. Let it rest for 3 hrs.
7. Bake in oven for 40 – 55 minutes.

SERVING
8. Serve Sourdough Bread with poached eggs and low fat milk.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Taste: 
Savory
Method: 
Baked
Dish: 
Bread
Ingredient: 
Flour
Interest: 
Healthy
Restriction: 
Low Cholesterol
Preparation Time: 
10 Minutes
Cook Time: 
55 Minutes
Ready In: 
65 Minutes
Story
Kneaded bread mixture
If you cannot do without having bread, try high fiber-content bread. Try Rye Bread! This recipe is split into two parts. This is the first part of the video which talks about making the dough.

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