Slow fermented sourdough spelt challah, take 2
Another sourdough challah bread, this one is more eggy, but less sweet than the last one. Go to my website page for slow fermented sourdough http://www.celestialroots.com/slow-fermented-sourdough.php and prepare the sponge up until the step that is entitled “Making up the dough”.
In a double boiler, add 4 tbsp of butter, 2 tbsp of raw honey, ¼ cup of water, tsp of salt and heat very gently. Ensuring the heat never rises enough to make you take your finger out of the brew, whisk in 2 well beaten eggs, and continue whisking until it has a good consistency, like cream or custard. Turn off the heat, and add three cups of slow fermented sponge to the pot and mix gently. Pour 2 cups of whole spelt flour into a bread bowl, make a well in the centre, then add the egg mix. Mix well, add a little more flour if necessary until the dough is smooth and tacky. It must not be too dry.
Knead this dough really well, you can do that in the bread bowl. Put good energy into to the dough, and tell it your hopes and dreams. Think about all the people who will share the bread with you. And then, you will be done, without even realising 10 minutes have passed. Set the dough aside in the bowl to rise for 2 to 3 hours, covered with a damp cloth.
Punch the risen dough down briefly and gently, then divide it into three equal parts. Roll each third into a long sausage, and plait them onto an oiled baking tray so it looks something like this …
Cover with a wet cloth, and let rise for an hour. Preheat an oven to 230 deg C, and bake the bread for 20 to 30 mins, checking often after 20 minutes. Cool well on a wire rack before slicing.