Making bread at home is a fun and healthy alternative to the store bought version. With this sourdough ciabatta bread, you can enjoy it for a sandwich, to dip into a soup, enjoy it with some jams on top such as this rhubarb jam, or even a savoury option such as this milk kefir cheese spread! This recipe came to us from Lisa in the Gut Health Guru’s Facebook Group!
- 500 grams of spelt flour
- 10 grams of dried yeast
- 1/2 teaspoon of salt
- 1 teaspoon poppy seeds
- 1 teaspoon sesame seeds
- 500 ml warm water (not hot!)
- 4 Tablespoons of sourdough starter (fresh starter or discard)
- Preheat oven to 200C, not fan forced
- Combine flour and yeast, then add in the warm water and stir.
- After it’s mixed, add in the sourdough starter and salt and mix well.
- In a large glass bowl (that has been well oiled), put the dough mixture in and cover with plastic and leave in a warm room for 1 hour to double in size.
- Flour your bench, put dough mixture on the bench, and move it around with your hands. It is a wetter mixture than usual bread so make sure you have your spelt flour on hand so you can add/dust a little more at a time as you need it.
- Place it back in a well-oiled glass bowl and leave for 30 minutes.
- Place on a lined baking tray and rub olive oil over the top and sprinkle seeds. Place into the oven and cook for around 30-40 minutes. Check after 30 minutes, tap the bottom of the bread and if it sounds hollow, then the bread is done.
- Cool on a wire rack and enjoy by itself or with a soup like this miso soup or this creamy whitefish chowder!
Make sure to share your creations with us in the Gut Health Guru’s Facebook Group!