Spelt - Low Fodmap - Sourdough Bread

This bread is not completely fodmap friendly. But if you can eat gluten, this is the bread for you. I was tested negative for celiac diseace, but store bought bread still gave me problems. This bread does not. Maybe it's the starter, maybe it's the Speltflour. Either way i want to share this with you so you can try it yourselves.

Ingredients:

If you don't have a Sourdough Starter i will share my process in a different post.

For the Bread Dough:

• 415 gram spelt flour

• 0,5 tbs (sea)salt

• 240 ml water (lukewarm and previously boiled)

• 110 g sourdough starter (from above)

• 20 g olive oil

• 20 g honey

  
  

Instructions:

1. Prepare the sourdough starter:

   • Activate your sourdough starter.

     
     

2. Mix the dough:

   • Mix the sourdough starter with the water, stirring until well combined. I allways use water that has been previously boiled. Offcourse let it cool because you will kill your starter with hot water.

   • Add in the oliveoil and honey. You can let this sit for a moment to give your starter a boost.

   • Add the flour and combine. I just use my hands for this.

   • I have noticed that the dough's stickiness will depend on the weather. If it's warm, use a little less flour, if it's cold, use a little more.

     
     

3. First rise:

   • Place the dough in a clean bowl and cover it. I use a pan and lid because i don't like (single use) plastic and try to avoid it whenever possible.

   • Let it rise for 4-6 hours at room temperature, or until doubled in size. If you prefer a slower rise, you can place it in the refrigerator and let it ferment overnight. The key is to make sure it has doubled.

     
     

4. Shape the dough:

   • After the dough has risen, gently remove it from the bowl, being carefull not to move it too much ass you want the air to remain in the dough.

   • Place it in a well-floured proofing basket or on a parchment paper-lined baking sheet. I use rice flour. Cover and let it rest for another 2-3 hours, or until it has risen again.

     
     

5. Preheat the oven:

   • Preheat your oven to 450°F / 230°C. Place a Dutch oven (or baking/pizza stone) inside the oven as it preheats. If you don’t have a Dutch oven, you can bake on a baking sheet, but the Dutch oven helps create a steam effect, which gives the bread a better crust.

     
     

6. Bake the bread:

   • Once the oven is preheated, carefully remove the Dutch oven and place the dough inside. If you like, score the top of the dough with a sharp knife to allow it to expand while baking.

   • Cover the Dutch oven with its lid and bake for 30 minutes.

   • After 30 minutes, remove the lid and continue baking for another 15-20 minutes, or until the bread is golden brown and has a hollow sound when tapped on the bottom.

     
     

7. Cool and slice:

   • Let the bread cool completely on a wire rack before slicing. This allows the interior to firm up and makes for better slicing.

     
     

Nutritional Information (per slice, assuming 12 slices per loaf):

• Calories: 130 kcal

• Protein: 4 g

• Carbohydrates: 26 g

  • Fiber: 4 g

  • Sugar: 0 g

• Fat: 2 g

  • Saturated fat: 0.5 g

• Sodium: 180 mg (without added salt)

Note: Nutritional values are approximate and may vary based on ingredient brands used.