Whole grain spelt sourdough bread
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1.5 cup To Your Health Organic Sprouted Whole Grain Spelt Flour (by ASH1YN) 2.5 cup Flour, Bread, KIng Arthur (by BLUEJEAN_GIRL) .25 cup flour, Rye, Hodgson Mill Whole Grain (by SUZANG51) 1.5 cup (8 fl oz) Water, tap 0.25 cup french green lentils (dry) (by CFUNG2011) 2 tsp Salt, "Real Salt" (by OREGONTHEA)
Add all ingredients.
Conduct 4 stretch and folds
Built ferment for 3 to 5 hours
Shape
Retard for 12 to 18 hours
Bake at 475F for 50 minutes
Serving Size: One 1.75oz slice (20 slices per 2.25 lb loaf)
Number of Servings: 20
Recipe submitted by SparkPeople user BLREYNOLDS33.
Conduct 4 stretch and folds
Built ferment for 3 to 5 hours
Shape
Retard for 12 to 18 hours
Bake at 475F for 50 minutes
Serving Size: One 1.75oz slice (20 slices per 2.25 lb loaf)
Number of Servings: 20
Recipe submitted by SparkPeople user BLREYNOLDS33.
Nutritional Info Amount Per Serving
- Calories: 111.6
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 213.4 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 2.4 g
- Protein: 4.6 g
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