Sprouted Spelt Loaves

These whole meal loaves are from my time at the Bread Lab. They have now become a staple at the markets. The sprouted spelt berries add a lovely chew and sweetness. Perfect for toast or sandwiches.

Yield: 2 loaves

Sourdough:

43 grams levain seed

173 grams spelt flour

173 grams water

Mix and let sit 10-12 hours (loosely covered)

Soaker:

288 grams sprouted spelt berries

Final Dough:

1265 grams Spelt flour

979 grams water

Soaker (above)

Sourdough (above)

35 grams sea salt

Mix the spelt flour and water and let rest for 30 minutes. Add the remaining ingredients and knead until evenly mixed. Place in covered container and fold every 40 minutes over the next 2.5-3 hours. 

Divide into two equal pieces. On a lightly wet surface, gently shape into a blunt oblong. (no tapering)

Oil bread pans and let dough rise for about 2 hours, or a little less. Will come close to doubling in volume.

Options: for a loaf with sprouted grains:  Sprout 100 grams each of teff, rye, and spelt, and then add enough water back to sprouted grains to equal weight of the soaker. 

Bake at 450F until internal temperature reaches 200F.

Toppings: The spelt is naturally sweet, but has a nice sour tang, so sweet or savory would be appropriate. I love fresh buffalo milk ricotta with apricot or sour plum jam. Or a slather of mayo and juicy tomatoes and seaweed -sesame salt (furikake)