A very simple and fragrant bread, spelt bread with rosemary — try it and you’ll see how delicious it is. This time I preferred to prepare it with a little dried sourdough starter.
See other very easy types of bread to make:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 5 Hours
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 1 large loaf
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 257.37 (Kcal)
- Carbohydrates 43.26 (g) of which sugars 0.39 (g)
- Proteins 10.69 (g)
- Fat 4.85 (g) of which saturated 0.50 (g)of which unsaturated 0.00 (g)
- Fibers 4.50 (g)
- Sodium 50.10 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients — Spelt Bread with Rosemary
- 4.25 cups spelt flour
- 1.25 cups water
- 1.4 oz dried sourdough starter
- 1 tsp rice malt
- 1 tsp rosemary (dried)
- 1 tsp unrefined sea salt
- 3 tbsp extra virgin olive oil
Steps — Spelt Bread with Rosemary
Mix the spelt flour with the dried sourdough starter and the rosemary, then put it into the mixer.
Mix with the K-hook to aerate, then switch to the dough hook.
Slowly pour in the water mixed with the rice malt and let the dough come together a little, then add the oil in a thin stream and mix until it forms a stronger dough; finally, add the salt on the sides (not directly in the center).
When you see the dough is well developed, stop the mixer and turn it out onto a work surface dusted with semolina.
Knead a bit more by hand, perform folds and shape the dough into a round (give it a little tuck under). Place it in an oiled bowl and cover. Let rise for three hours until doubled, away from drafts.
Take the dough out, gently turn it onto the work surface. Gently deflate and do another round of folds. Round it up and pinch the bottom well. Heavily flour a proofing basket and place the dough inside, cover and let rise for another couple of hours.
Carefully invert onto parchment paper on a baking sheet. Dust with flour and score the loaf.
Preheat the oven to 392°F, and when it reaches temperature, bake the bread, spraying a little misted water on the oven walls.
Bake for 35 minutes until the bread is nicely golden; in the last 5 minutes open the oven just a crack to let out steam so the crust becomes crisper.
Remove from the oven and let cool on a rack. Store in a paper bag.
Timo e Lenticchie Tips
Of course, instead of rosemary you can use sage, marjoram or thyme. Herb whole-grain breads are always very flavorful.
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