Spelt Flour and Oats Sourdough Loaf~ Eggless (Tangzhong Method)

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Since I still have a lot of spelt flour, so I added some spelt flour in this recipe. Spelt flour has a nutty and slightly sweet flavor, similar to that of whole wheat flour. It has slightly fewer calories than wheat flour and is somewhat higher in protein. Beside, spelt is high in phosphorus which helps your body maintain its desired alkaline state. And even though it's not gluten-free, it may be easier to digest for those who are gluten-sensitive.

Please keep in mind, spelt is low in gluten, so it's best to keep some of that regular flour to get the right structure and texture in whatever you're baking.





Spelt Flour and Oats Sourdough Loaf~ Eggless (Tangzhong Method)


Ingredient：

Levain: 

40g starter + 40g flour + 40g water


Tangzhong/water roux ：

20g  Bread Flour  

100g  Water  


Bread Dough：

150g   Bread Flour 

30g     All Purpose Flour

100g   Spelt Flour

35g     Instant Oats 

30g     Sugar 

15g     Milk Powder  

3g       Salt

85g     Water 

120g   Levain 

One quantity of above Tangzhong (110g+-)

1g  Instant Dry Yeast  (Optional)

30g  Butter


Method:

  1. Built the levain and use at peak.
  2. Make the TangZhong:  Mix the flour and water then cook over low medium low heat till form a paste and remove from heat, set aside and cool down.
  3. Mix in all ingredients (except butter) and knead till all dried ingredients are incorporated. Rest the dough for 10 minutes. 
  4. Continue to knead till you get a dough, about 4-5 minutes. Add in butter, and continue to knead till you achieve a smooth dough.
  5. Divide the dough into 2 equal portions.
  6. Round it and cover it and rest for 15 mins. 
  7. Shaping~~ roll the dough into a rectangle, make three folds, roll with a rolling pin and swiss roll up. Put into a loaf pan.
  8. Final fermentation~~Cover the dough and ferment for 2 hours. (It depends on the room temperature)
  9. Preheat the oven at 190°C.
  10. Brush some milk on the surface ( Optional)       . 
  11. Bake for 40-45 minutes.

Happy Baking!


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