Just made the perfect sourdough bread (surdeigsbrød), with an extremely potent home-made starter. Sourdough bread tastes great, is low-gluten, low GI and provides beneficial probiotics for gut health.
Recipe for the starter (you need a big glass jar for this):
DAY 1: 1dl raisin water (soak organic raisins for 30mins in water), 1tbsp yoghurt (I used the greek, full-fat variety), 100g coarse ground rye flour, a pinch of sea salt. Cover with cloth, it needs to breathe to work properly
DAY 2: Add 100g of spelt flour, finely ground (from Økologisk Spesialkorn in Norway) and 1dl of water (regular tap)
DAY 3: Add 100g of spelt flour and 1dl water
DAY 4: Add 100g of spelt and 1dl water
My bread recipe: - 4tbsp sourdough starter + 300g spelt flour, coarse ground + 300g spelt flour, finely ground + 1tbsp ground flax seeds + a pinch of sea salt + 6dl of tap water. - Fold in all the ingredients until the dough is stretchy and leaven for 10hrs. - Put in a buttered stone/glass casket and leaven for an additional 2hrs until it is nice and bubbly. - Put in the oven for 1,5hrs at 160C. Let it sit on the countertop for a couple of minutes, then empty it on a metal grid and leave covered with cloth overnight before cutting slices from it. - An additional tip is to place a cup with 1dl of water in the bottom of the oven, the steam will improve the baking process and crust.
#sourdough #surdeigsbrød #glutenfree #glutenfri #breakfast #probiotic