Sourdough Bread with Emmer

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Sourdough bread with Emmer

Sourdough Bread with Emmer


For the starter:

For the main dough:

  • 35 oz emmer flour 1 kg
  • 17 oz lukewarm water 500 g
  • .7 oz salt 20 g
  • .35 oz yeast 10 g
  • 2 tsp honey


  • For the pre-dough, the night before you plan to bake, mix the sourdough mixture with wholemeal flour and water. Let rest for 12 hours.
  • For the main dough, mix lukewarm water with yeast. Add honey and let stand for 5 minutes. Mix the salt and emmer flour.
  • Using a food processor, mix the pre-dough with the yeast water. Add flour and knead everything for about 10 minutes. Let the dough rise for 30 minutes.
  • Flour your proofing basket well. Knead the dough briefly again on a floured work surface until it is less sticky. Put it in proofing basket and let rise for 1 hour.
  • Preheat the oven with a baking tray to 445° F (230 ° C). Using a spray bottle, spray into the oven several times so that a lot of steam is generated. Turn the bread out of the proofing basket onto the baking sheet and score if necessary. Sprinkle with water and bake for 10 minutes.
  • Briefly open the oven door once. Turn the oven down to 390° F (200 ° C) and bake for another 40 minutes. Near the end of the bake, cover the bread with aluminum foil, if necessary, so that it does not get too dark.
  • Let the bread cool well before cutting.
Course: Bread
Keyword: Bread, Emmer, Sourdough
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