Slow Food Bread

August 03, 2015

This bread is a pure sourdough in that it has no added yeast – just wild yeast. It resembles the Malt Loaf (Scandinavian Bread recipe on the 29th of January, 2015) even though the taste is quite different.

The recipe takes 24 hours to make from start to finish, but don't hurry, because the long fermentation and slow overnight rise gives the bread its spectacular taste. 

A fan oven gives the bread a lovely crust. If you don't have one, rise the oven temperature 25°C and toss a handful of ice cubes into a bowl on the bottom of the oven right before putting in the bread.

If you don't have a sourdough starter in the fridge, you can easily make one with this recipe.

1 bread

First day

0,75 dl (80 g) sourdough starter
1 dl (100 g) lukewarm water
2 dl (100 g) spelt flour

Mix together the sourdough starter, water and the flour. Cover with a tea towel and leave at room temperature for 7 hours.

1,5 tsp salt
2 dl (200 g) lukewarm water
5 dl (100 g) (330 g) wheat flour

Blend the salt, lukewarm water and the wheat flour with the starter dough. Knead vigorously for 10 minutes.

Cover and leave to rise at room temperature for 4 hours.

Turn the dough out onto a floured surface and knead it gently. Shape into a long loaf and put it into a loaf tin. 

Cover and leave to rise in the fridge for 12 hours.

Second day

Preheat the fan oven to 250°C. Put the bread into the oven and turn the temperature down to 225°C. Bake for 10 minutes. Reduce the temperature to 200°C and bake until the bread is golden brown. Take the bread out of the tin and knock on its base to see does it sound hollow, as this ensures the bread is baked through.

Let cool on a wire rack.

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