Multigrain Spelt and Blueberry Sourdough
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
25g 8-grain cereal175g whole wheat bread flour100g whole spelt flour50g mashed blueberries2 tbsp chia seed100g water1 tbsp honey3 packets stevia (or 2 tbsp sugar)1 tsp salt½ tsp allspice170g mature sourdough starter (100% hydration)90g fresh whole blueberries60g blanched hazelnuts or almonds
In the bowl of a stand mixer, combine all the ingredients except whole blueberries and nuts, mixing well. Cover and let sit 30 minutes.
Knead with the dough hook for 10 minutes at low speed, then let rest 5 minutes.
Turn out onto a floured board and, by hand, gently knead in the berries and nuts.
Place in a large bowl, cover and let rise for 2 ½ hours.
Stretch and fold in the bowl (using the technique described in this post: https://www.yummysmells.ca/2013/02/half-whole-wheat-baguettes.html), then cover and let rise 2 hours longer.
Stretch and fold again, cover and let rest 2 hours.
Generously flour a tea towel-lined bowl or covered banneton.
Turn the dough out onto a smooth surface, stretch and fold again and then shape into a round. Place on the towel, then place the towel in a bowl (or place round in the lined banneton) and cover. Place in the fridge overnight.
The next day, remove from the fridge and let rest at room temperature for 6-7 hours, until puffy and bounces back slowly when lightly pressed.
Heat the oven to 500F, place a pan of hot water in the bottom of the oven and line a baking sheet with parchment.
Flip the loaf onto the sheet, place in the oven and immediately reduce the heat to 450F.
Bake 15 minutes, then carefully remove the pan of water and continue baking another 25 minutes.
Serving Size: Makes one large loaf, 20 slices
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Knead with the dough hook for 10 minutes at low speed, then let rest 5 minutes.
Turn out onto a floured board and, by hand, gently knead in the berries and nuts.
Place in a large bowl, cover and let rise for 2 ½ hours.
Stretch and fold in the bowl (using the technique described in this post: https://www.yummysmells.ca/2013/02/half-whole-wheat-baguettes.html), then cover and let rise 2 hours longer.
Stretch and fold again, cover and let rest 2 hours.
Generously flour a tea towel-lined bowl or covered banneton.
Turn the dough out onto a smooth surface, stretch and fold again and then shape into a round. Place on the towel, then place the towel in a bowl (or place round in the lined banneton) and cover. Place in the fridge overnight.
The next day, remove from the fridge and let rest at room temperature for 6-7 hours, until puffy and bounces back slowly when lightly pressed.
Heat the oven to 500F, place a pan of hot water in the bottom of the oven and line a baking sheet with parchment.
Flip the loaf onto the sheet, place in the oven and immediately reduce the heat to 450F.
Bake 15 minutes, then carefully remove the pan of water and continue baking another 25 minutes.
Serving Size: Makes one large loaf, 20 slices
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 95.8
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 1.2 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.2 g
- Protein: 2.5 g
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