Sour Dough Bread

Sour Dough Bread


Making a sour dough starter is a bit time consuming to begin with, but very simple. After you have a nice culture going, you can store it in your fridge and just feed it with flour every now and then. J I will be posting a sour dough starter post very soon for you! =)

Now over to the bread.

Serving size: 1 bread
Time to prepare: 5-24 hours
Difficulty: 1


1 dl of sour dough starter or 10g yeast
250g flour
100g spelt flour
75g whole grain flour
3,5 dl water
2 tsp salt
Semolina flour for dusting


If you are using sour dough starter or fresh yeast, mix this with the water first, preferably around 20 degrees C. If you are using dry yeast, mix it with the flour and add water. Mix/stir until you have a sticky, well-blended dough. Use plastic film, a clean hand towel or similar to cover the bowl and let it rest for 8-24 hours, depending on what suits you the best.

You can bake this in a cast iron casserole in the oven or in a bread form. If you are using a casserole, put in your oven with the lid on and set the oven to 230 degrees C. Let the casserole warm up with the oven. If not using a casserole, simply heat your oven to 230 degrees C.

Dust the kitchen counter or cutting board with lots of semolina flour and scrape the dough out of the bowl. Fold both sides of the wet dough into the middle, be careful not to squeeze all the gas out of the bread. Take the casserole out of the oven (wear mits please), and dust the bottom of it with semolina. Gently put the dough into the casserole, lid on and back in the oven. If using a bread form, apply same technique with the bread and put it in the oven.

Bake for approx. 30 minutes with the lid on and remove it for the last 5-10 minutes.

Enjoy your awesome fresh bread! =)

Sour Dough Bread

A rustic sour dough bread