What a beautiful day it is in my part of the world today.
This was my first spelt sourdough bread which took me 4 days to make. I remember the excitement setting out on my low FODMAP journey. It was was definitely a great way to start because its a delicious bread. It takes long to make because the dough needs to work its magic, but is actually quite easy to make as there is just a lot of resting time. It is also really tasty so it's worth the wait.
Although Spelt is a medium/high FODMAP, the process of making sourdough will reduce fructans so Spelt sourdough bread is a low-FODMAP food.
Sourdough Spelt Bread
1. Mix together 100g/4oz flour & 100ml/4floz water. Cover with film and leave at room temperature for 24 hours.
2. Stir in another 100g/4oz flour & 100ml/4floz water. Cover with film and leave at room temperature for 48 hours.
3. Stir in 100g/4oz flour and 100ml/4floz water and leave in a warm place for 24 hours or until required for bread making.
4. Using a large bowl add 400g/1lb flour, oil, and salt to the existing mix
Mix in sufficient water to form a soft, slightly sticky dough.
Knead well then cover the dough with film and leave in a warm place for 1 hour.
5. Knead the dough again then shape and put it into an oiled 1kg/2lb loaf tin.
6. Set the oven to 220°C/Fan200
7. Cover the tin with film and leave in a warm place for 30 minutes.
8. Bake in a pre heated oven for 30/35 minutes.
Serve with some spinach and softly poached egg and a little sea salt
Pop the spinach in a pan with a little water and stir until wilted, we then added some butter for extra flavour and a little bit of naughtiness.
Place a slice of spelt sourdough on a plate and top with wilted spinach, add a softly poached egg and finish with a sprinkling of sea salt
Now tuck in...... the runny egg is delicious with the firm texture of the bread and the spinach finishes off the flavour nicely . I Love it, this is definitely on my good breakfast recipe list.