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sourdough bread with spelt, fig and pumpkin seed flour

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I am new to sourdough and have tried different techniques so as this is individual preference when you know your starter and dough, at this point I am looking at the proportions. I always leave dough over night in the fridge and bake it in the morning

for this one I have used:

Ingredients

100g starter (mine is made with white bread flour)

250g water

100g Shipton Mill white bread flour no 1

350g Shipton Mill Fig, spelt and pumpkin seed

10g pink salt

and the results were amazing

 

Added by: Karina Klekotko


Tags: Bread Seeds Sourdough Spelt

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Nice

I upped the hydration a little and dropped the salt content, really good results and the family polished it off very quickly. I struggled initially with this flour as I was used to 75%+ hydration on wheat sourdough, this spelt flour is not strong or as good as absorbing, but once you adjust the hydration it's easy enough.

Timbo 30 December 2020

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RE: Nice

Thanks for this tweak here. Sounds promising!

Marlon Jones 08 February 2021

Lush!!

Just made two of these loaves with a slight variation. Substituted 50g of white flour for the 'Three Malts and Sunflower' flour. Used a wholemeal spelt starter. Result - Delicious!! One was gifted to my children along with some goats cheese (monte enebro) the other will devoured by yours truly :-)

Alexandra Badwi 15 November 2020

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Instructions :)

Hope this helps - see below. Happy to help if you have any other queries. It is a truly divine loaf! Michelle Mix: Put your water in the bowl and add the starter. Add the flour and roughly mix. Leave for 20 minutes (this means it does some of the work for you), then add salt and mix until smooth, resistant and elastic. Fold and bulk ferment: Every 30 minutes for 2 hours (so 4 times in total) stretch and fold - this builds up the strength. Then leave to prove and double in size. Shape: Works well as a boule - simply flatten and pull in opposite sides until it is a nice and tight boule and place in a basket. Prove: I leave for an hour or so and then pop in fridge overnight. (You can leave for a few hours and then bake straightaway). Bake: Heat up oven to 230 degrees. For sourdough, you will get best results from using a crock pot to bake it in inside the oven. This helps with “oven burst”. I use a large Le Crueset type casserole dish with lid - I slash the bread in a cross on top and pop in the bread with the lid on for 25 mins, then take lid off and lower to 220 for another 10-15 mins to get a good colour on. the bread. If you haven’t got a crockpot, you can just bake inside the oven - again slash before it goes in. If you have a water sprayer, give the bread a mist before it goes in - you can also pour some water into a tray in the bottom of the oven to create some steam.

Ms Michelle Dickson 24 October 2020

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RE: Instructions :)

Thanks so much for this Michelle, really helpful. I made the loaf yesterday and it was really tasty! A few areas I need to improve but i think i know what went wrong. I really appreciate you taking the time to reply and give me these instructions.

susanw 27 October 2020

Instructions

Hi, is it possible to get the instructions for this recipe? I can't seem to see them? Thanks

susanw 24 October 2020

Reply
RE: Instructions

Hope this helps - see below. Happy to help if you have any other queries. It is a truly divine loaf! Michelle Mix: Put your water in the bowl and add the starter. Add the flour and roughly mix. Leave for 20 minutes (this means it does some of the work for you), then add salt and mix until smooth, resistant and elastic. Fold and bulk ferment: Every 30 minutes for 2 hours (so 4 times in total) stretch and fold - this builds up the strength. Then leave to prove and double in size. Shape: Works well as a boule - simply flatten and pull in opposite sides until it is a nice and tight boule and place in a basket. Prove: I leave for an hour or so and then pop in fridge overnight. (You can leave for a few hours and then bake straightaway). Bake: Heat up oven to 230 degrees. For sourdough, you will get best results from using a crock pot to bake it in inside the oven. This helps with “oven burst”. I use a large Le Crueset type casserole dish with lid - I slash the bread in a cross on top and pop in the bread with the lid on for 25 mins, then take lid off and lower to 220 for another 10-15 mins to get a good colour on. the bread. If you haven’t got a crockpot, you can just bake inside the oven - again slash before it goes in. If you have a water sprayer, give the bread a mist before it goes in - you can also pour some water into a tray in the bottom of the oven to create some steam.

Ms Michelle Dickson 24 October 2020

Sourdough bread with spelt fig and pumpkin flour

This recipe looks lovely but I can't see the instructions for the method. Please can that be made available? Many thanks

Bellsbakes 23 September 2020

Reply
RE: Sourdough bread with spelt fig and pumpkin flour

Hope this helps - see below. Happy to help if you have any other queries. It is a truly divine loaf! Michelle Mix: Put your water in the bowl and add the starter. Add the flour and roughly mix. Leave for 20 minutes (this means it does some of the work for you), then add salt and mix until smooth, resistant and elastic. Fold and bulk ferment: Every 30 minutes for 2 hours (so 4 times in total) stretch and fold - this builds up the strength. Then leave to prove and double in size. Shape: Works well as a boule - simply flatten and pull in opposite sides until it is a nice and tight boule and place in a basket. Prove: I leave for an hour or so and then pop in fridge overnight. (You can leave for a few hours and then bake straightaway). Bake: Heat up oven to 230 degrees. For sourdough, you will get best results from using a crock pot to bake it in inside the oven. This helps with “oven burst”. I use a large Le Crueset type casserole dish with lid - I slash the bread in a cross on top and pop in the bread with the lid on for 25 mins, then take lid off and lower to 220 for another 10-15 mins to get a good colour on. the bread. If you haven’t got a crockpot, you can just bake inside the oven - again slash before it goes in. If you have a water sprayer, give the bread a mist before it goes in - you can also pour some water into a tray in the bottom of the oven to create some steam.

Ms Michelle Dickson 24 October 2020

Amazing flour and amazing recipe - thank you!

This recipe worked perfectly and baked so well - tastes divine, great oven burst and lovely crust. Thank you for sharing

Ms Michelle Dickson 07 August 2020

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Fantastic recipe - thank you!

Made this yesterday afternoon and baked this morning. Found the dough to be quite wet, so added a couple more sprinkles of flour to bring it together. Still quite sticky, so I used the slap and fold technique a few times over the space of an hour, before attempting a light knead that didn’t leave precious dough on my fingers! I did a few more stretch and folds over the space of the first 2 hours, then shaped to rest on kitchen counter another couple of hours, with perhaps another sneaky stretch and fold. Overnight in fridge. Following morning, I brought it out to warm up and then did another 3 stretch and folds before final shape whilst oven was heating up. Delicious bread and I don’t think it will last the day. Kudos to Shipton - there are plenty of figs inside, I was pleasantly surprised.

NicCalabrese 23 June 2020

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RE: Fantastic recipe - thank you!

hi, I usually add around 300g water so 250g in this one was plenty. I do not stretch and fold after night in fridge. it rises in basket and I find it easier to cut when its cold. does not make any difference during the bake and tend not to overproof the dough. So happy you enjoyed it!

Mrs Karina Klekotko 23 June 2020

So good....

Tweaked the recipe just a little - 150g organic white no.4, 300g spelt, fig, pumpkin, 120g white starter, 250g water, 9g sea salt. Just made mature cheddar sandwiches with it for lunch and it tasted wonderful. Just crusty enough with soft crumb. Thanks, Karina - I'll be making this again.

Gilly 23 June 2020

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RE: So good....

Hi Gilly so happy you enjoyed it! I tend to use no 1 or no 4 whatever is in my 'stock' at the moment.

Mrs Karina Klekotko 23 June 2020

Fantastic !!!

Great recipe. Already made 2 loaves of bread. Gone in the blink of the eye. We enjoy it. Thank you for sharing.

Kasia 21 June 2020

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Just made a sourdough loaf of the spelt, fig & pumpkin seed flour, using 100% of the flour - a 500g loaf, with 40g white starter. Much darker & tangy than I expected. Not much fig flavour coming through. Very tasty though. Rye bread lovers will like the flavour. Good rise & nice soft crumb. Had with fig jam for breakfast.Will try next loaf adding organic white flour, mabye, 200g white, 300g spelt, with added fresh fig & extra seeds.

Mrs Pip O'Byrne 21 June 2020

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RE:

I find ready mix without adding white, too sweet but this is personal preference and we eat it as normal bread meaning with meat, cheese and veggies.

Mrs Karina Klekotko 21 June 2020

Looks beautiful!

What’s the hydration rate of your starter? And will you please share your method for creating the final dough? Thanks. Kim-Nora

Ms Kim-Nora Moses 04 June 2020

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RE: Looks beautiful!

Oh I am rubbish with understanding hydration etc. My starter has few months. At this point it is mixture of Shipton Mill white no 1, no 4, strong canadian (which is not good for leavin) I believe ratio is pretty much 1:1 when I feed it, just know what consistency it should be (like tooth paste) Wales is cold so it takse ages for it to work. I use around 100g of starter. Mix it in 300g of water. Add 450g of flour and mix in mixer. Leave for 20min then add salt and bit of water (pink salt is bigger and disolves/mix easier with water) and mix again till dough is nice and elastic. Stretch and fold few times for next 2-3 hrs. Shape it and place in basket. If it is not too late leave it for 2-3 hrs in kitchen then it goes to fridge over night. I usually start my mixing 4-5pm so it goes to fridge 9-10pm. Bake in the morning. It does not rise as it wolud in warm proof but I like it better after cold proof.

Mrs Karina Klekotko 04 June 2020


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