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Apple Hazelnut Spelt Rye Sourdough Bread

Apple & Hazelnut Spelt & Rye Sourdough

Made with roasted hazelnuts, tart apples and spicy cinnamon, this savoury recipe for an apple hazelnut spelt rye sourdough bread loaf is awesome.
Course Snack
Cuisine British
Keywords apples, bread, hazelnuts, rye, sourdough, wholemeal spelt flour
Prep Time 20 minutes
Cook Time 45 minutes
Overnight fermenting time 8 hours
Total Time 1 hour 5 minutes
Servings 1 large loaf
Author Choclette

Ingredients

  • 75 g rye sourdough starter
  • 225 g wholemeal rye flour
  • 475 g wholemeal spelt flour
  • 1 ½ tsp sea salt I use Cornish sea salt
  • 1 tsp ground cinnamon
  • 75 g hazelnuts - roasted 50g ground, 25g left whole
  • 1 large cooking apple - cored and diced but not peeled I used an unidentified Cornish variety, but a Bramley would work well

Instructions

  1. The night before baking the bread, mix the rye flour with 450ml of warm water in a large bowl. Add the sourdough starter and stir well. Cover loosely with a plastic bag and leave to ferment overnight.
  2. In the morning remove 75g of the ferment into a covered glass jar and place in the fridge until the next time a sourdough starter is needed.
  3. To the remaining ferment, add the spelt flour and knead in a stand mixer for a couple of minutes. The mixture is quite wet, so it could be difficult to do by hand. Add the remaining ingredients and knead for a further 5 minutes or so.
  4. Form into a freestyle loaf and place on a greased or lined baking tray. As the dough is quite a soft one, a free style loaf will flatten out. For a uniform loaf, place the dough into a 1 kg/2lb loaf tin.
  5. Cover loosely with a plastic bag, ensuring it doesn't touch the dough and leave to prove until the loaf has risen by about ⅓. This could be anything from 2 to 6 hours depending on the temperature of the room and the liveliness of the starter.

  6. Dust with a little spelt flour and slash the top 2-4 times with a sharp knife.
  7. Bake at 200℃ for 40-45 minutes or until the bread sounds hollow when the base is tapped. allow a further 10 minutes or so if baking in a tin.

Recipe Notes

Overnight ferment and a few hours proving time is required.