Low FODMAP Spelt Sourdough Bread
A beautiful, filling, gut-friendly loaf of bread that goes perfectly with any meal.
Servings: 1 Loaf
Equipment
- 450 g (1 lb) loaf tin
- Large mixing bowl
Ingredients
- Gram measurements are recommended for the best results.
- 430 g (3 ½ cups) whole spelt flour
- 230 g (1 ½ cups + 1 ½ tbsp) white spelt sourdough starter (see notes for making the starter)
- 25 g (2 tbsp) olive oil
- 20 g (1 tbsp) maple syrup/brown sugar
- 4 g (⅔ tsp) flaked/Kosher salt
- 200 ml (¾ cup + 1 ½ tbsp) water
Instructions
- Feed the white spelt starter the night before with 100 g (2/3 cup) flour and 100 ml (2/3 cup) water. Keep on the counter top or in a warm place to activate.
- Make dough the following morning (at least 12 hours later) when the starter has bubbled.
- Add the flour to a large bowl and make a well, pour in the starter, oil, maple syrup, and salt. Stir in the centre to start to combine with the flour.
- Add the water, starting will ~150 ml (⅔ cup) and add more until the dough is just combined.
- Tip the dough onto a cleaned counter and combine into a single ball. Add more water or flour as needed until it all comes together. Knead the dough for ~3 minutes.
- Transfer the dough to a lightly oiled bowl and cover with damp towel/cloth. Prove in the oven with the light on (but the oven off) for ~2 hours, or until the dough has increased by ~50%.
- Transfer dough to a lightly oiled 450 g (1 lb) loaf tin and lightly spread the dough to fill the tin but try not to knock it back too much. Cover with the damp towel/cloth and place back into the oven with the light on (but turned off). Prove for another ~3-4 hours, or until the dough has nearly filled the tin.
- Remove the loaf from the oven and pre-heat the oven to 425°F/220°C. When the oven has heated, cut a deep (~1 inch/2.5 cm) slit down the middle lengthways and bake for 10 minutes. Reduce the heat to 400°F/205°C, rotate the loaf and cook for a further 25-30 minutes or until golden brown.
- Take the loaf out of the oven, tip out of the tin straight away (check for a hollow sound when tapping the base) and place on a rack to cool. If freezing any slices, wait until the loaf has cooled completely and slice before storing it.