Hairst Breid
- 30m Prep Time
- 50m Cook Time
- 1h 20mReady In
A hearty wholemeal spelt bread enriched with flakes, bran, honey, and barley malt extract. This dense, flavorful loaf is made with a rye sourdough starter and yields three large loaves.
Ingredients
- 7/8 lbs wholemeal spelt flour
- 8/15 lbs water
- 2 7/15 oz rye sourdough starter
- 1 5/16 lbs wholemeal spelt flour
- 2/3 lbs water
- 1/3 lbs buttermilk
- 2 7/15 oz barley flakes
- 2 7/15 oz oat flakes
- 2 7/15 oz wheat bran
- 2 7/15 oz oat bran
- 1 10/13 oz honey
- 1 10/13 oz barley malt extract
- 3/5 oz salt
- 1 egg
- 7/10 oz honey
- butter
Nutrition (per serving, estimated)
Estimated based off 14 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 212 mg
- Iron: 19.7 mg
- Magnesium: 698 mg
- Phosphorus: 1940 mg
- Potassium: 1985 mg
- Zinc: 14.5 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 7/8 lbs wholemeal spelt flour
- 8/15 lbs water
- 2 7/15 oz rye sourdough starter
- 1 5/16 lbs wholemeal spelt flour
- 2/3 lbs water
- 1/3 lbs buttermilk
- 2 7/15 oz barley flakes
- 2 7/15 oz oat flakes
- 2 7/15 oz wheat bran
- 2 7/15 oz oat bran
- 1 10/13 oz honey
- 1 10/13 oz barley malt extract
- 3/5 oz salt
- 1 egg
- 7/10 oz honey
- butter
Let's Cook
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Step 1.
Mix the pre-ferment ingredients (400g wholemeal spelt flour, 240g water, 70g rye sourdough starter) together in a bowl until combined. Cover the bowl and leave at room temperature overnight (about 8–12 hours).
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Step 2.
Add the dough ingredients (600g wholemeal spelt flour, 300g water, 150g buttermilk, 70g barley flakes, 70g oat flakes, 70g wheat bran, 70g oat bran, 50g honey, 50g barley malt extract, 17g salt) to the pre-ferment and mix thoroughly until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 10–15 minutes, until it becomes as smooth and stretchy as possible given the flakes and bran. Return the dough to the bowl, cover, and let it prove at room temperature for about 4 hours, or refrigerate overnight if preferred.
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Step 3.
While the dough proves, grease three loaf tins (about 900g/2lb capacity each) with butter or dust three proving baskets with flour. After the first proof, divide the dough into 3 equal pieces (about 600g each). Shape each piece into a loaf: flatten gently, fold edges into the center, and roll into a cylinder. Place seam-side down in greased tins, or seam-side up in floured baskets. Cover and let prove at room temperature for about 5 hours, until the dough has risen noticeably and feels puffy.
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Step 4.
About 30 minutes before the end of the second proof, preheat the oven to 240°C/220°C fan/475°F/gas 8–9. Place a baking stone or inverted baking sheet on the middle rack if using baskets. In a small bowl, whisk together 1 egg and 20g honey until thoroughly combined to make the glaze.
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Step 5.
When the loaves are ready, brush the glaze generously over the tops of the loaves if in tins, then place the tins in the oven. If using baskets, turn each loaf out onto a floured peel (or parchment), brush with glaze, and slide onto the hot baking stone (work one at a time if needed).
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Step 6.
Bake for 10 minutes at the high temperature, then reduce the oven to 190°C/170°C fan/375°F/gas 5 and continue baking for 30–40 minutes. Watch the loaves closely after the first 20 minutes of reduced heat; if the glaze darkens too quickly, loosely cover the loaves with foil. The bread is done when it sounds hollow when tapped on the bottom and the internal temperature reaches about 95°C/203°F. Transfer to a wire rack and let cool completely before slicing.