This bread is made with a generous amount of whole spelt flour and there’s no added sugar in the recipe. Only raisins are used to sweeten it. It also contains healthy fats from several kinds of nuts and seeds. Made with a large amount of water and a sourdough starter, this bread keeps fresh and moist for a long time. Of course you can also use it for French toast or bread pudding. If you haven’t made a sourdough starter yet, it’s time to start. You can find a tutorial here.
This bread takes some time and patience. You have to prepare your sponge about 16 hours before you actually start making the bread. Bread made with sourdough starter can be either dense or as light and fluffy as a bread made with commercial yeast. It all depends on your ingredients. If you make your starter from white wheat flour, this will result in a mildly sour starter perfect for white wheat breads like ciabatta or French bread. If you choose rye flour for your starter, the result is a sour and strong starter which is great for hearty rye bread. For this recipe I chose a starter made from white wheat flour. Like a regular yeast bread it has a very soft crumb and a mild flavour, so don’t be afraid to use a starter (I probably write this for German readers as we tend to associate sourdough with strong and dense rye bread).