Spelt sourdough recipe
- Cuisine: Modern Australian
Ingredients150g spelt flour
400g wholemeal wheat flour
200g sourdough starter
PreparationCombine the spelt flour, wholemeal wheat flour, salt, water and sourdough starter in a large bowl. Mix until a smooth dough forms.
Place in an oiled bowl, cover with plastic wrap or damp tea towel. Place in a cool place for 24 hours until mixture rises slightly.
Pour dough onto a lightly floured surface. Shape the dough by folding the edges over once. Place in a floured bowl and leave for 0.5-1 hour to rise.
Flip dough onto a floured tray. Score the dough with a sharp knife. Bake at 240°C for 35 minutes. Reduce heat 180°C and bake for a further 10 minutes. Transfer the bread to a wire rack to cool for 30-60 minutes.
If you don’t have sourdough starter, add one sachet (7g) dried yeast to the dough, shape and bake after it has doubled in volume.
Modern Australian Restaurants
Displaying 10 of 601 Modern Australian Restaurants.
|3.||Benny's Bar & Cafe||Fremantle|
|6.||Inn Mahogany Creek||Mahogany Creek|
|7.||Morning Star Estate||Mt Eliza|
|10.||The Boat House by the Lake||Barton|
Featured Food & Recipes
For a quick Lebanese dip mix tahini with natural yoghurt, crushed garlic, salt and lemon juice. Mix together until thickened and serve with flat bread. (courtesy of Greg Malouf).
A main ingredient in Thai and Southeast Asian cuisines, lemon grass is a root that can be used fresh, dried or powdered to impart its lemon flavour to sweet or savoury dishes.