If you're looking for a great sweet sourdough bake to try this weekend, then this is not to be missed! Huge thanks to Isobel for sharing this brilliant Chocolate Babka recipe, made using Matthews Dark Spelt!
- Baker: Isobel (@Issys_bread_and_stuff)
- Prep time: 1h + 12h proving time
- Bake time: 45 mins
- Makes: One loaf
- Flours used: Wholegrain Spelt Flour
Spelt Sourdough Chocolate Babka Method
- Combine the egg, flour and active sourdough starter in the stand mixer bowl and mix on low with a dough hook for 5 mins until the dough has come together. Then rest on the counter for 30 mins.
- After the rest add the sea salt and caster sugar to the bowl and mix for 5 mins on low speed.
- Once the sugar and salt have combined you can start to add the cubed butter. Add the butter into the mixer a couple of pieces at a time, scape down the bowl at regular intervals. Continue mixing for another 5 -10 mins until you've achieved a smooth looking dough. The kneading can be done by hand, but it does take a while and can be sticky!
- Transfer the dough to greased container and rest on the counter for 3-4 hours, it’s okay if it doesn't rise too much during this time.
- Put the dough in the fridge for 2 hours until it’s firmed up and ready to shape, at this point you can start to make the chocolate filling.
- Add the chocolate, butter, cream, icing sugar and coco powder to a pan and melt on low heat. Continue melting until all the ingredients are combined and the mixture is smooth. Transfer your chocolate mixture to a bowl and let it cool.
- Take the dough out of the fridge and tip onto a floured surface, roll it out into a 20 x 45cm rectangle.
- The filling should be spreadable by now but if it’s not put it in the fridge for 10 mins to firm up. Spread the filling onto the dough in an even layer leaving a ½ inch gap around the edges, then tightly roll up from the short side and place seam side down.
- Cut through the middle of the dough lengthwise using a sharp knife so you are left with two pieces. With the filling exposed make an x with the two pieces and then twist the ends up. Try to keep the exposed filling side facing up.
- Place the dough into a buttered loaf tin and arrange it so that the cut sides are facing up, then cover with cling film and leave at room temperature to proof for 12-16 hours. It should rise to fill your loaf tin, but don’t worry if not spelt dough may not rise as much!
- Preheat the oven to 200 degrees C with a roasting pan in the bottom, once preheated, put the babka in and pour some water in the preheated roasting tin. Turn the temperature down to 180 degrees C and bake for 30 mins.
- Remove the pan of water and then bake for a further 15 mins - cover with foil if it’s getting too brown.
- Cool in the tin until the chocolate is no longer liquid, then transfer to a cooling rack, serve and enjoy!
