SPELT SOURDOUGH

Makes 2 loaves 192 calories per slice

For the starter: 130g white spelt flour 40g wholemeal spelt flour 200ml tepid water Note: You will need more of each to ‘feed’ the starter For the dough: 140g starter 250ml water 320g white spelt flour, sieved, plus some for dusting 160g wholemeal spelt flour Pinch sea salt Drizzle of extra virgin olive oil equipment: 2 proving baskets dusted with flour (optional)

To make the starter:

❋ Add the flours and water to a glass bowl or container and combine, cover with cloth or muslin and set aside in the kitchen at room temperature (about 20°C).

❋ The starter should begin to bubble slightly the next day. Use a quarter of your starter and combine with a further 100g white spelt flour, 20g wholemeal and 100ml water. Stir and add a little more water if it looks dry. It should look similar to batter before you feed it and should increase in size just after you have fed it. Cover again and set aside in the kitchen.

❋ Repeat this process every day, taking a quarter of the mixture, feeding it and leaving it to rest at room temperature. At about 5-9 days it should start to smell a little acidic and be filled with bubbles – this means it’s active.

To make the dough:

❋ Put the dough ingredients into a large bowl and mix thoroughly, then add the active starter mixture and mix.

❋ Knead until the dough is smooth and stretchy. Cover and leave for 6-8 hours, folding it a few times throughout this time.

❋ Split the dough in half and sit the two halves in the floured proving baskets if using, seam side upwards, or shaped as desired. Cover loosely with a tea towel and leave for 2 hours. Preheat the oven to its highest setting.

❋ Turn the loaves out of the baskets on to a baking sheet, so the seam is on the bottom, and transfer the baking sheet directly to the oven. Bake for 5 minutes, then turn the oven down to 200°C/400°F/Gas Mark 6 for a further 20-30 minutes. Remove from oven and transfer to a wire rack to cool.