While this grass-like grain still contains gluten (from Latin gluten, “glue”) proteins, it’s considered a healthier alternative and even an “ancient” grain that predates wheat.
Spelt also has lower levels of gluten than modern day wheat does, making it easier on the digestive system. It might not be winning popularity contests but in my books, it makes much better tasting homemade muffins, breads and cookies -especially when it’s been fermented.
When you ferment your flour, you take it to a whole other level nutritionally. The fermentation process helps to break down the proteins, making it more likely your body will absorb the complex carbohydrates, amino acids, vitamins + minerals.
1.4 c. sourdough starter, in it’s active, bubbly state
5 c. sifted, whole spelt flour
about 1.5 – 2 c. water
1.5 tsp sea salt
2 Tbsp raw honey
dried sage leaves, roughly chopped
cinnamon, for garnish
Mix water, sourdough starter, sage and honey (both optional). Add flour a bit at a time. Mix together with hands or stand mixer if you like.
Let rest 10-20 minutes. Stretch and fold 2 times. Allow dough to rest and then stretch and fold again (in about 20 mins).
Allow dough to rise in well-oiled bowl about 6-8 hours.
Stretch and fold. Dust with flour and shape to container (like bread pan) or proofing basket.
Let rise until about doubled in size.
Preheat oven to 450. If you have a pizza stone or clay bread baker you can pre-heat it in the oven now.
Sprinkle cinnamon + a few chopped sage leaves on top of loaf, and slip bread into the oven (CAREFUL- OVEN IS EXTREMELY HOT).
Note – If possible, cover with roaster lid or clay baker lid for first 30 mins. Remove lid for last 15 mins.