Easy Sourdough Bread.
This is the best bread I’ve ever made. It is so good that I have been making it twice a week for three years now, so it’s about time I shared it. I discovered the original recipe in the book called Cooking Help for Parents (Mathjelpen til Foreldre), which promotes cooking healthy home-made food for children (and adults) and involving children in cooking. A highly recommended book by the center for food culture for children. Their website (in English and Norwegian) have a lot of excellent advise on child nutrition, growing your own veggies and educating children about cooking and nutrition.
I adapted the recipe slightly, bu decreasing yeast and changing the flour type and I must say, it was better than the original, at least for my taste.
In such a simple bread, flour is everything, so please buy good quality spelt or wheat. You can use one type of flour or mix it, like I do – it doesn’t matter. As long as it’s a good breadmaking, preferably organic, flour.
Simply one of the best and healthiest breads you'll ever make.
- 900 g Fine spelt flour
- 200 g Whole spelt flour
- 1 tbsp salt
- 1 tsp dry yeast
- 1 l water
- 1 tbsp oil for brushing the dough
Grease and line two bread tins*
Mix dry ingredients together, then gradually add water and mix the dough until flour is fully incorporated. The dough should be wet. This is not the type of dough you need to knead.
Divide the prepared dough between two tins, brush lightly with oil, cover and leave it for 8 hours or overnight.**
After about 6 to 8 hours (depending on how warm it is in the resting place) the dough will give off a sour smell. This is normal. It should also double in size.***
When ready to bake (in the morning, or after 8 hours), turn on the oven to 190o C and bake the loaves for 50 minutes, until it is hard on the top and reached golden brown colour. If you tap the bread, it should sound hollow.
Cool on the wire rack until you can handle bread, then remove from forms and cool completely before storing it. It freezes very well in a plastic bag.
*you can use any other container actually. It really is not important. I have baked this bread in dutch oven too.
**I like to put it right inside the oven and leave it there. If you prefer to leave it on the bench cover it with a cling film or kitchen towel or baking tray or anything else really, to prevent the top from drying. This is important. If the top will dry out, there will be a whole in the middle of your bread! The top will raise and the bottom will be flat.
***sometimes the dough overflows, so it is a good idea to line the bottom tray of the oven with aluminium foil or baking parchment.