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Sourdough Whole grain Spelt Loaf | Healthy Bread | Foodgeek Baking

Foodgeek

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Is spelt actually healthier than regular wheat? Not really, they have a similar nutritional profile. What properly fermented spelt does offer is easier digestibility for some people with sensitive stomachs, since fermentation breaks down the FODMAPs that can cause issues. This is a 100% whole grain loaf, baked in a Pullman pan for a clean sandwich shape. This video answers: is spelt good for sourdough bread?

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#spelt #sourdough #recipe

00:00 Teaser
00:12 Intro
00:21 Introduction
03:46 Mixing the dough
04:53 Stretch and fold
06:36 Divide & Pre-shape
07:09 Final shape
08:19 Baking
09:23 Eating
10:09 B-roll
10:49 Conclusion

20 Comments

@Foodgeek Creator 4 years ago Pinned

Buy the t-shirt: https://fdgk.net/buy-busters-tshirt :D

@arlo6345 4 years ago

So glad to see a whole grain recipe! Thank you.

@Elephantine999 1 year ago

I want to try this recipe! The photo montage at the end lets me know that I'm not the only one who likes to take photos of my bread. 🍞🙂

@GenericUser71 4 years ago

Absolutely love how well this bread came out! I am a long-time fan of spelt but this is the lightest and fluffiest I have made. So simple and easy to make this recipe. The 70% tip for sifted flour worked a treat, as did placing the dough in a container with a marker to measure the fermentation.

@dianepatterson9187 2 years ago

This is the first of your recipes that I've tried. I followed your instructions carefully and it turned out great! Thanks for sharing your expertise! 😊👍

@oliviaglass3843 10 months ago

A Musician and baker ❤

@BrittchenOB 1 year ago (edited)

My first attempt at the spelt, and it's in the oven now - 20 minutes in, and so far so good! Great video, and I love the intro with lots of extra information, not just a recipe. So, how about a video for some of that great Danish liver pâté?
Update: Just eaten some of this first attempt - beautiful crust and flavour, and my husband's eaten about half the loaf in under an hour.

@angie5life-is-good 13 hours ago

The loaf looks amazing ! And I have spelt grain on hand. Is it ok to let the loaf stay overnight in the refrigerator to enhance sourdough flavor?

@effiefrench38 4 years ago

Your directions and explanations are clear, enjoyable to listen to and generous-THANK YOU

@anthonykenny2631 2 years ago

Thanks for the recipe it turned out great! Best loaf I’ve made so far.

@Kvindemenneske 4 years ago

Amazing! I'm definitely going to try this out! Also a big thumbs up for the extra FODMAP information 👍

@belindacooley7252 6 months ago

SUNE…..love the shirt!!!

@barrychambers4047 4 years ago

Thanks for the nice formula, Sune. Welding gloves are the bomb, are they not?

@mojsharhappy 4 years ago

The bread looks so yummy.....I baked this last week....very tasty! Question: would u pls consider baking a 100% khorasan flour bread? I have tried a few times, the bread is soft and tasty with nice crunchy crust, but I think it can be improved.... would be great to compare the these 3 wheat grains: Einkorn, spelt, khorasan...

@anthonykaiser974 4 years ago (edited)

You timed this perfectly. Must've been reading my mind.

@lvkcocinasimple1616 1 year ago

As always perfect, thank you very much for sharing ❤

@isabelladavis1363 1 year ago

What a beautiful loaf and looks quite hardy will give this a try thank you so much for sharing ❤❤❤

@TheBluefandango 4 years ago

I cold proofed in the fridge for 14 hours and should have scored before putting in the oven. My bread virtually erupted. I get away without scoring doughs in loaf tins that prooved at room temperature, but not ones that have skinned over in the fridge. The old axium that one learns from one mistakes is certainly true, for me at least.

@jklphoto 3 years ago

That looks amazing Sune! Thanks for the recipe!

@Foodgeek Creator 4 years ago (edited)

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