Vermont Spelt Sourdough

Vermont Spelt Sourdough might be just the hor d'oeuvre you are searching for. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 441 calories, 15g of protein, and 4g of fat per serving. This recipe serves 16. For 94 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. Head to the store and pick up active sourdough starter from above, rye #1150 flour, sourdough starter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Sourdough Spelt English Muffins, Easy Sourdough Bread - Vermont Bread, and Confession Sourdough is my toughest rival… Artisan Bread with a Sourdough Starter.

  • Serves: 16
  • Time: 45 Mins
  • Category: antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
  • Health Rating: 33.0

Ingredients


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Instructions

Step 1: Combine the ingredients of fluid starter in a large mixing bowl. Cover with a plastic wrap and set aisde for 12-16 hours at room temperature. In the bowl of a stand mixer, mix the fluid starter, water and spelt flour, and rye flour on low speed until just combined, about 1 minute.

Ingredients:

  • spelt flour
  • rye flour
  • water
  • wrap

Equipment:

  • plastic wrap
  • mixing bowl
  • stand mixer

Step 2: Let the dough rest for 30 minutes. Scatter in the salt and continue mixing on low speed until the dough reaches a medium level of gluten development. This should only take about 3 or 4 minutes.

Ingredients:

  • dough
  • salt

Step 3: Transfer the dough to an oiled container. Ferment at room temperature for 2.5 hours, with folds at 50 and 100 minutes. Turn the dough out onto a lightly floured counter. Divide it into two portions. Preshape the dough pieces into balls.

Ingredients:

  • dough

Step 4: Sprinkle the balls lightly with flour, cover loosely with plastic, and let rest for 15 minutes.Shape them into batards or boules and place seam-side-up in a floured proofing baskets. Proof the dough, covered with plastic wrap, at room temperature for 2.5 hours. Alternatively, the loaves can be proofed for about 100 minutes at room temperature, then refrigerated for 2 16 hours and baked directly out of the refrigerator.An hour before baking, start preheating the oven together with baking stone and a roasting pan on the bottom of the oven to 220C/450F. Turn out the loaves onto a baking shovel or the back of a baking sheet sprinkled with semolina. Slash the loaves as your like.Once the oven reaches the temperatures, place in the bread dough and fill the heated roasting pan with 1/2-inch of hot water. Immediately close the oven and bake for 40 minutes. Cool on a wire rack.

Ingredients:

  • bread dough
  • semolina
  • dough
  • all purpose flour
  • water
  • wrap

Equipment:

  • baking sheet
  • plastic wrap
  • roasting pan
  • wire rack
  • oven


Dietary Information

  • Vegetarian
  • Vegan
  • Dairy-Free

Nutrition Facts

NutrientAmount% Daily Needs
Calories440.86 kcal22.04%
Fat3.95 g6.08%
Saturated Fat0.47 g2.96%
Carbohydrates85.41 g28.47%
Net Carbohydrates73.08 g26.58%
Sugar3.17 g3.52%
Cholesterol0.0 mg0.0%
Sodium242.85 mg10.56%
Alcohol0.0 g100.0%
Alcohol %0.0 %100.0%
Protein15.48 g30.96%
Manganese1.58 mg79.2%
Fiber12.33 g49.32%
Iron5.02 mg27.88%
Phosphorus208.76 mg20.88%
Vitamin B33.96 mg19.81%
Vitamin B10.28 mg18.97%
Magnesium68.01 mg17.0%
Selenium10.59 µg15.13%
Copper0.27 mg13.51%
Zinc1.71 mg11.37%
Folate39.1 µg9.77%
Vitamin B20.12 mg7.22%
Vitamin B60.13 mg6.3%
Potassium212.07 mg6.06%
Vitamin B50.57 mg5.69%
Vitamin E0.46 mg3.07%
Vitamin K2.46 µg2.35%
Calcium15.89 mg1.59%