Sesame Spelt Sourdough

wbsblog

Final Dough:

340 g rye sourdough starter

375 g whole wheat sourdough starter

25 g salt

100 g water

63 g black sesame seeds

81 g white sesame seeds

122 g  organic 4-grain hot cereal (oat, rye, barley and wheat)

1360 g whole grain spelt flour

Combine the ingredients listed above and knead the dough. Let the dough ferment for 5 hours at room temperature. Shape the loaves and proof them in the refrigerator for 8-10 hours. Preheat your oven to 500F. Remove the loaves from the refrigerator and bake for 20 minutes. Reduce the temperature to 450F and bake for 30 minutes.

Submitted to Yeastspotting

3 thoughts on “Sesame Spelt Sourdough

  1. I really like the idea of using two different types of starter. Twice as much fun right? ;) When you take your loaves from the refrigerator do you let them warm up to room temperature before you bake them?

    • No. I keep them in the refrigerator until my oven is ready.
      Yes, two different sourdough culture is fun and it’s also convenient: you can make a lot of starter in less amount of time. Adding some rye in dough always improves flavor and freshness of breads.

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