Sourdough bread – Copyright Coquere


Sourdough bread

Sourdough bread is healthy, and bread baked in this way has a good effect on digestion. Sourdough bread also provides good microbes for the intestine. In addition, some substances are broken down, which is said to be health-promoting. This recipe gives two sourdough breads with different degrees of gravity baked with spelled flour. Spelled is considered the primeval flour, has a slightly higher content of fibre and vitamins than for example. wheat flour. In addition, spelled flour is better tolerated by people with hypersensitivity to FODMAP. Sourdough bread in itself should also be more easily digestible for those with hypersensitivity to FODMAP. NB! With sourdough baking, it is important that you are careful to follow the measurement in the recipe.



Option 1

5 tbsp or approx. 100 g sourdough starter
1.1 dl water
1 tablespoon salt (topped)
940 g total spelled flour
390 g fine spelled flour

Option 2

5 tbsp or approx. 100 g sourdough starter
1.1 dl water
1 tablespoon salt (topped)
665 g wholemeal spelled flour
665 g fine spelled flour


  1. Stir in the sourdough starter in lukewarm water. It is important that is not too hot, but heat does make it more fermenting.
  2. Add the salt and stir.
  3. Then pour in the flour. Knead the dough well with your hands. Do not knead it too hard, and max 2-3 minutes of light kneading with your hands. Put a lid or plastic to cover it. Then leave the dough to rise in a warm place for 10-12 hours. You can also leave it for much longer, for example 18-21 hours. This will lead to a sourer bread.
  4. Use a spatula and divide the dough into 2 forms. The dough should still be soft. Cover the moulds with plastic and leave the dough to rise for another 2-3 hours


Bake: Preheat oven to 250 ° C. Put the breads into the hot-oven. When you insert the moulds – pour approx. 1 dl water in the bottom of the oven and quickly close the oven door. This will result in a finer crust and accelerates browning. After 2 minutes, set oven to 160 ° C. Cook for about 90 minutes. Test with a frying stick, it should be dry when you pull it out.


Then take out the mould. Allow the bread to cool for 5 minutes before removing from the mould. Then leave the bread to cool further on a rack. Cover them with a cloth, a kitchen towel or the like. Let them rest until they are completely cold. If you cut into sourdough bread before that, it will be difficult to cut neat slices.

Tip: I usually slice up all the bread before I freeze it. That way I can use as many slices as I need. Of course, freshly baked bread is even better. So, enjoy while you can.


How to make sourdough starter: Sourdough starter


Allergy: Gluten. Lactose free. Low FOMAP

Read more about bread baking: Bread

Read more about sourdough: Sourdough

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