The picture on the left is how my sourdough starter, that I nicknamed Ivanhoe, looked 2 weeks ago. I am delighted to report that on the right is how my Rye Spelt Sourdough Bread turned out today.
Ever since picking up the book, “Trim Healthy Mama” in July, I have been on a mission to perfect a gluten free sourdough bread. I am happy to report, sing, proclaim joyfully, that today I baked the loaf I have waiting for all these many weeks.
I have changed my recipe ‘8 ways to Sunday’ as they say. Many sourdough sandwiches went into my sweet husband’s lunch. He liked every one. I, however, did not; until now.
So, for all my little world to know, here is the recipe:
Rye Spelt Sourdough Bread
All ingredients at room temperature
2 cups rye sourdough starter ( I used the recipe in the “Trim Healthy Mama” book. Gwen’s Nest also has a great tutorial, using another starter )
1 cup water
1 1/2 tsp. salt
2 Tbs molasses
2 cups rye flour, more as needed (I used Hodgson Mill)
2 cups spelt flour, more as needed (I used Vita Spelt, purchased from my local health food store)
In a large bowl mix and knead with a sturdy wooden spoon, for 10 minutes. Kneading is 5 to 7 minutes of the time. It will be sticky, but should take on the shape of a ball. Add more flour if needed. Plop into a large glass bowl. I sprayed the bowl with EVOO
Let proof in oven overnight. Yep, this is a 2 day process, but well worth it! Keep the light on but the oven is off, door closed. Sign on front warning not to turn on oven, or else!
Punch down the sponge. You have now made a sponge! It is wetter, so I kneaded in about 2/3 cup of rye. Divide and plop into 2 greased tins.
Back into that oven, same conditions, to rise 4 to 5 hours. When the loaf is near the top of the pan, bake at 350 degrees for 50 to 55 minutes, depending on how dark and crusty you like it.
I store it in the fridge and only slice it as we eat it.