Flexible, Fermented and Fun! Spelt Sourdough

Flexible, fermented, and fun!  That’s how I would describe these Spelt Sourdough Loaves with Popped Amaranth and Potato. They are flexible due to the timing as well as the ingredients. I started the process Thursday night, but didn’t finish the bread until Sunday afternoon. In addition, I was able to easily adapt the ingredients and the method to suit my schedule and taste.

It’s fermented due to the sourdough sponge, and the final dough resting in the refrigerator for two days. This extended fermentation time, along with the popped amaranth and potato, is what gives this bread it’s unique texture and flavor.

It’s fun to pop the amaranth and watch it jump out of the pan (if you’re not careful), but it’s also fun to see all of the ingredients come together to form a beautiful and tasty loaf of bread.

Although it takes a little while to make this bread, and even longer if you’re like me, it is a fun bread to make and worth the effort. Another benefit of this bread is that it has a longer shelf life. I’ve been enjoying this bread for the past week and it still tastes good.

Spelt Sourdough Loaves with Popped Amaranth & Potato