Quinoa and Wholegrain Spelt Sourdough

Discover the perfect blend of nutrition and flavour with my Quinoa and Wholegrain Spelt Sourdough. It's packed with wholesome goodness!

Prep Time2 30

Cook Time45

Proving time12

Total Time15 15

Course: Breakfask/Snack

Servings: 1 Loaf

Loaf Tin My tin measures 30 x 10.5cm and holds 1.5kg. A slightly smaller tin would give a better shaped loaf ie. 25 x 11 cm

Place the 2 flours in a large bowl with the salt, stir to combine. No need to autolyse. Mix the water with the active starter, add into the flour and stir with a spoon, then mix with your hand until you have a rough dough. Don’t knead. Leave for 20 minutes.

Now to stretch and fold, this will be done 5 times, with 20 minute intervals. Take a portion of dough in your hand and fold it over into the centre. It will be a little tricky to begin with but as the gluten develops it will become easier. Just take care not to pull the dough too much so it breaks. Cover between each stretch and fold. If your kitchen is cool or draughty, pop it in the oven, (switched off).
When you have completed all the final stretch and fold, cover and wait 20 minutes. Turn the dough out onto a spelt floured work surface. Have the bread tin ready, lightly oiled and dusted with spelt flour. Lightly dust your hands and the work surface with flour. Shape into a rectangle, the length of the tin. Shape and stretch the dough so you’re able to fold one long side into the centre, then follow with the other. Pinch in the ends Turn the dough over and place in the tin, so the seam is at the bottom.
Now to prove the dough at room temperature. The length of time will depend on the temperature of your kitchen. If it’s below 18°C leave out for 2 hours, then pop in the fridge to prove overnight covered. If your kitchen is between 18C-23C, then prove for 90 minutes. Prove in the fridge for approximately 11-12 hours.

Preheat the oven 230°C fan
If you have a Dutch oven that'll accommodate the tin then use it, otherwise place a deep tin of boiling water in the oven 10 minutes prior to baking the bread.
Dust the surface of the loaf lightly with spelt flour and place in the oven. Bake for 30 minutes in the Dutch oven, then remove and bake for a further 8-12 minutes. Otherwise bake for 40-45 minutes, depending on how dark you like your sourdough. Remove from the tin and cool on a wire rack.

I begin this process at approximately 3pm. Proving time in the fridge is approximately 11-12 hours.