Brunch

Multigrain Spelt and Blueberry Sourdough is for Breakfast.

Multigrain Spelt and Blueberry Sourdough takes 2160 minutes to prepare.

Multigrain Spelt and Blueberry Sourdough takes 40 minutes to cook.

Multigrain Spelt and Blueberry Sourdough makes 20 servings.

The ingredients for Multigrain Spelt and Blueberry Sourdough are:

25g 8-grain cereal
175g whole wheat bread flour
100g whole spelt flour
50g mashed blueberries
2 tbsp chia seed
100g water
1 tbsp honey
3 packets stevia (or 2 tbsp sugar)
1 tsp salt
? tsp allspice
170g mature sourdough starter (100% hydration)
90g fresh whole blueberries
60g blanched hazelnuts or almonds

Here is how you make Multigrain Spelt and Blueberry Sourdough:

In the bowl of a stand mixer, combine all the ingredients except whole blueberries and nuts, mixing well. Cover and let sit 30 minutes.Knead with the dough hook for 10 minutes at low speed, then let rest 5 minutes.Turn out onto a floured board and, by hand, gently knead in the berries and nuts.Place in a large bowl, cover and let rise for 2 ? hours.Stretch and fold in the bowl (using the technique described in this post: http://www.yummysmells.ca/2013/02/half-whole-wheat-baguettes.html), then cover and let rise 2 hours longer. Stretch and fold again, cover and let rest 2 hours.Generously flour a tea towel-lined bowl or covered banneton.Turn the dough out onto a smooth surface, stretch and fold again and then shape into a round. Place on the towel, then place the towel in a bowl (or place round in the lined banneton) and cover. Place in the fridge overnight.The next day, remove from the fridge and let rest at room temperature for 6-7 hours, until puffy and bounces back slowly when lightly pressed.Heat the oven to 500F, place a pan of hot water in the bottom of the oven and line a baking sheet with parchment.Flip the loaf onto the sheet, place in the oven and immediately reduce the heat to 450F.Bake 15 minutes, then carefully remove the pan of water and continue baking another 25 minutes.Serving Size: Makes one large loaf, 20 slicesNumber of Servings: 20Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Multigrain Spelt and Blueberry Sourdough is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 95.8

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 1.2 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 3.2 g
• Protein: 2.5 g

The dietary needs meet for Multigrain Spelt and Blueberry Sourdough is Vegetarian