This overnight sourdough recipe has been pretty life changing for us. Although we appreciate the care and skill that goes into a true sourdough, we love this recipe for it’s simplicity and speed. As this is a quick ferment, the flavour is less tangy than a loaf made with a starter, but it still has all of the delicious flavour and texture of homemade bread. We love to add seeds or nuts to the bread for extra nutrition as well as taste. Poppy seeds on top create such a delicious crust, whilst pumpkin seeds bring so much flavour and a burst of green in each slice.
We’ve used spelt flour in this recipe as we love the taste and the way it bakes. Spelt does contain some gluten, although much less than normal wheat flour. We personally find it so much more digestible than other grains such as wheat or rye, so we tend to make this bread every 2 or so weeks. It’s incredible topped with our vegan turmeric butter or with mashed avocado and lemon.
4 cups wholegrain spelt flour
2 cups filtered water
1/8th teaspoon dry active yeast
1.5 tsp Himalayan sea salt
3 tablespoons poppy seeds
1. In a large ceramic mixing bowl, add the flour, yeast, salt and 2 tablespoons of poppy seeds. Mix well.
2. Add the water and mix until completely combined, make sure you don’t leave any flour unmixed at the bottom of the bowl. (Note that the ideal water quantity may change slightly depending on your flour - but ultimately it should still work with this ratio, you want the dough to be sticky but not too wet, as it will get wetter as it ferments)
3. Cover the bowl and leave for 18-24 hours, the warmer your house, the faster it will ferment, and the more flavour it will have (we cover it with a plastic bag but you could use a large cloth). You should see the dough spread out and rise slightly inside the bowl, with some air bubbles on the top.
4. The next day, when its ready to bake, preheat your oven to gas mark 6 (200 degrees celcius).
5. Gently scoop the dough into a lined and greased loaf tin, or lined cast iron pot. Cast iron pots work really well as they hold the heat better and create a crisper crust, but we often use our loaf tin as we like the shape. Sprinkle the rest of the poppy seeds on top and leave the dough to sit for 10-15 minutes.
6. Bake for 50 minutes with the lid on (or foil on top), then remove the lid and bake for another 10 minutes. Remove from the baking dish and tap the bottom of the loaf, it should sound fairly hollow and be quite crisp. If you want you can cook it for another 5-10 minutes out of the tin/pot to improve the crust.
7. Allow to cool before cutting and enjoy!