Why You’ll Love This Spelt Muesli Sourdough Bread Recipe
There’s something truly comforting about freshly baked bread, and this Spelt Muesli Sourdough Bread is no exception.
The moment it comes out of the oven, the aroma fills my kitchen, instantly lifting my spirits. I love the perfect balance between the nutty spelt and the hearty crunch of muesli.
Each slice is a delightful combination of flavors and textures, making it ideal for breakfast or a snack. Plus, the sourdough tang adds a unique twist to the traditional loaf.
It’s not just bread; it’s a wholesome experience that warms my heart and nourishes my body. You’ll absolutely love it!
Ingredients of Spelt Muesli Sourdough Bread
When it comes to baking, having the right ingredients is half the battle. For this Spelt Muesli Sourdough Bread, you’ll want to gather everything ahead of time. Trust me, there’s nothing worse than realizing you’re missing that essential component halfway through the process.
So, let’s make sure your pantry is stocked and ready for some baking magic. This bread not only tastes amazing, but it also brings a wonderful aroma that’ll have your neighbors wondering what you’re up to. Let’s explore the ingredient list.
Here’s what you’ll need:
- 250 g whole spelt flour (about 2 cups)
- 100 g muesli
- 150 g spelt flour (I used type 630, the finest available)
- 1 teaspoon salt
- 1 packet (17 g) cream of tartar (look for one that says it’s for 500 g/4 cups of flour)
- 1 tablespoon sugar
- 2 tablespoons sourdough starter (liquid)
- 300 ml water
- Oil (for brushing the loaf)
Now that you know what’s going into this delicious bread, let’s chat about a few considerations. First off, if you’re new to sourdough, that starter may look a little intimidating. Don’t worry! It’s just a mix of flour and water that captures wild yeast.
If you don’t have one on hand, you can always buy some or even make your own—just be prepared for a little patience as it ferments. Also, feel free to play around with the muesli; if you have a favorite blend or some leftover nuts and dried fruits, toss them in for extra flavor.
Baking is all about experimenting, right? Just keep an eye on the consistency of your dough; it should be soft but workable. Ready to get baking? Let’s move on to how to put all these ingredients to good use.
How to Make Spelt Muesli Sourdough Bread
Alright, let’s plunge into making that delicious Spelt Muesli Sourdough Bread. First things first, grab a big bowl and toss in your dry ingredients: 250 g of whole spelt flour, 100 g of muesli, 150 g of spelt flour (the finest you can find—like the fancy stuff, type 630), 1 teaspoon of salt, and that all-important 17 g packet of cream of tartar.
Oh, and don’t forget the tablespoon of sugar. Mix it all together until it looks like a floury mountain range, maybe even a little more organized than my sock drawer—just a suggestion.
Next, it’s time to add the wet ingredients. In goes your 2 tablespoons of sourdough starter and 300 ml of water. Now, hold onto your mixing spoon because you’re about to knead this dough into submission. You want it to be soft but still workable, so if it’s feeling a bit too sticky or dry, don’t hesitate to add a splash more water or a sprinkle of flour.
Once you’ve got that dough just right, plop it into a greased loaf pan. If you’re using a silicone pan, you can skip the greasing—lucky you. Cover it up and let it rise for about 1.5 hours. A warm spot is ideal; I usually put mine on a heater, and it works like a charm.
Now that your dough has risen and looks all puffy and inviting, it’s time to preheat your oven to 220°C (or 425°F if you prefer). While that’s warming up, place an oven-proof bowl filled with water at the bottom to create some steam—this will help your bread get that lovely crust we all crave.
After about 15 minutes of baking, take the loaf out and brush the top with a little oil. It’s like giving your bread a spa treatment, making it look all shiny and appealing. If it’s starting to brown too quickly, cover it with some baking paper.
Then, reduce the heat to 200°C (390°F) and let it bake for another 30 minutes. You’ll know it’s ready when a skewer inserted in the center comes out clean—no one likes a soggy middle.
Once it’s done, let it cool in the pan for about 5 minutes before transferring it to a cooling rack. And there you have it, your very own Spelt Muesli Sourdough Bread! Enjoy that warm, toasty goodness.
Spelt Muesli Sourdough Bread Substitutions & Variations
If you’re looking to mix things up with your Spelt Muesli Sourdough Bread, there are plenty of substitutions and variations to explore. You can swap whole spelt flour for regular spelt or even a gluten-free blend if you need it.
I love adding nuts like walnuts or almonds for extra crunch, and dried fruits like cranberries or apricots for sweetness. You might also try using different types of muesli, such as one with chocolate or seeds.
Experimenting with spices like cinnamon or cardamom can elevate the flavor too. Don’t be afraid to get creative—it’s all about personal preference!
Additional Tips & Notes
One important tip for perfecting your Spelt Muesli Sourdough Bread is to confirm your sourdough starter is active and bubbly before using it. This guarantees your bread rises beautifully.
Another tip is to keep an eye on the dough’s consistency; it should be soft yet workable. If you find it too sticky, don’t hesitate to add more flour.
For an even crust, brush the top with oil halfway through baking.
Finally, always let your bread cool completely on a rack before slicing. It’ll help the texture set, giving you that perfect loaf you crave. Enjoy baking!