This post may contain affiliate links. Please read my disclosure for more info.
Spelt sourdough bread is soft, fluffy, has a crisp crust and a tender texture and crumb on the inside. The taste of this ancient grain is mellow and pairs well with any dish or spread you can think of!
I love baking with spelt! It’s by far my favorite grain to work with. It takes a little bit of practice to get used to but once you’re familiar with it the process on how to substitute it, it becomes very natural. It is a hard grain and also occasionally termed as a ‘wet’ grain. This meaning that it doesn’t absorb as much water as normal wheat so you have to either increase the amount of flour or decrease the amount of liquid in whatever you are making when using spelt.
Spelt is slightly higher in protein than other whole grains and has a nutty flavor and fluffy, soft texture.
Why you’ll love this recipe…
- This spelt sourdough bread requires little hands-on time. It can be done in a few spare minutes here and there throughout the day.
- It uses the stretch and fold method to develop the gluten so no kneading required!
- It uses ancient grains which are so fun to work with!
- The taste is mellow and smooth. It doesn’t have a strong flavor so it’s very versatile.
How do I know if my starter is active enough and ready to be used?…
Drop a teaspoon of starter in a cup of water. If it floats it is ready. If it sinks there are many variables as to why and it doesn’t necessarily mean that your bread won’t rise. Different types of flour can play a part in this, the consistency of your starter and also if air bubbles were lost in the process of transferring it to the water. Read more about the float test here.
Ingredients for spelt sourdough bread:
- Spelt flour (250 grams) – Spelt is an ancient grain and is slightly higher in protein than most other grains. It is high in fiber and and makes for a soft bread.
- Organic all-purpose flour (250 grams) – Helps the bread to be fluffy and rise better. You can replace this with spelt which makes for a %100 spelt bread but your loaf will be a bit more dense. It will still taste wonderful though!
- Water (300 grams) – Well water or purified water is best. Sometimes water from the tap, particularly if you live in town, can have an adverse affect on your starter and cause it to go rancid. Try to use water that has gone through some kind of filtration system or if you’re on a well and your water is good and clean that will work fine.
- Honey (1 Tbs.) – Gives a slightly sweet flavor and darkens a bit to make a beautiful caramel colored loaf.
- Sourdough starter (100 grams) – Make sure your starter is active and bubbly. Feed it 4-12 hours before mixing up your bread to insure that it is active.
- Salt (10 grams) – I use pink himalayan salt. It is high in minerals and healthier than regular table salt.
Instructions for spelt sourdough bread:
- Feed your starter 4-12 hours before mixing up your bread. I keep my starter in fridge to slow down the fermenting process so I get it out of the fridge then feed it twice before using once in the evening and once the following morning to make sure it’s active enough. Depending on how active and mature your starter is you may not even need to feed before using it. I feed the starter its equal in weight of flour and water. So if I have 50 grams of starter I will feed it 50 grams of flour and 50 grams of water. If I notice my starter is getting quite thick I will add a tad more water just to thin it down a bit as I like mine to be not quite so thick.
Once your starter has had at least 4 hours since the last feeding proceed as follows…
Do the first 3 stretch and folds every 15 minutes. The second 3 every 30 minutes. You will do a total of 6 stretch and fold sessions. This does not have to be exact. If you miss one or a longer gap of time goes by between each series of stretch and folds it is no problem. Your bread should still turn out fine so don’t stress about watching the clock. If the dough is too sticky, wet your hands with a little water whenever needed and it will help it not to stick to your hands so much.
7. Once the stretch and folds are complete, cover bowl of dough with plastic wrap and let it bulk ferment for 6-12 hours. The amount of time depends on the maturity of your starter and the temperature of your house.
The next morning or 12-15 hours later…
12. Preheat a dutch oven to 475° fahrenheit.
Yield: 12
Spelt Sourdough Bread
Spelt sourdough bread is soft, fluffy, has a crisp crust and a tender texture and crumb on the inside. The taste of this ancient grain is mellow and pairs well with any dish or spread you can think of!
Prep Time
1 hour
Cook Time
40 minutes
Additional Time
15 hours
Total Time
16 hours 40 minutes
Ingredients
- 250 grams spelt flour
- 250 grams organic all-purpose flour
- 300 grams water
- 1 Tbs. honey
- 100 grams active sourdough starter
- 10 grams salt
Instructions
- Feed your starter 4-12 hours before mixing up your bread. I keep my starter in fridge to slow down the fermenting process so I get it out of the fridge then feed it twice before using once in the evening and once the following morning to make sure it's active enough. Depending on how active and mature your starter is you may not even need to feed before using it. I feed the starter its equal in weight of flour and water. So if I have 50 grams of starter I will feed it 50 grams of flour and 50 grams of water. If I notice my starter is getting quite thick I will add a tad more water just to thin it down a bit as I like mine to be not quite so thick.
Once your starter has had at least 4 hours since the last feeding proceed as follows…
- Weigh both the spelt and all-purpose flour. Stir together to combine.
- Weigh out the water and add the honey. Stir together then cover and let sit for 30 minutes to hydrate the flour.
- Add the sourdough starter and salt on top then mix for a couple minutes until the starter is fully incorporated. I usually use my hands for this. You are not trying to knead it here, just combine the ingredients. Cover and let it sit undisturbed for 30 minutes.
- Once the dough has had time to rest you can begin the stretch and folds. To do the stretch and fold method simply take hold of the dough, stretch it up as far as it will go without breaking, then fold it back on itself. Rotate the bowl 1/4 of a turn and repeat. Repeat until you’ve stretched and folded a total of 4 times and have made a full circle.Do the first 3 stretch and folds every 15 minutes. The second 3 every 30 minutes. You will do a total of 6 stretch and fold sessions. This does not have to be exact. If you miss one or a longer gap of time goes by between each series of stretch and folds it is no problem. Your bread should still turn out fine so don’t stress about watching the clock. If the dough is too sticky, wet your hands with a little water whenever needed and it will help it not to stick to your hands so much.
- Once the stretch and folds are complete, cover bowl of dough with plastic wrap and let it bulk ferment for 6-12 hours. The amount of time depends on the maturity of your starter and the temperature of your house.
- Once the bulk ferment is complete dust your countertop with a little flour. Transfer your dough to the floured surface and shape by pulling two sides of the dough to the middle and repeating with the other two sides. Try not to deflate it too much.
- Let your dough sit uncovered for 20-30 minutes to develop a skin. While it is resting dust your banneton basket with flour. A bowl lined with tea towel works just as well.
- Transfer to floured banneton basket seam side up. Cover with plastic wrap and place in an airtight bag. I just use a grocery sack and tie the handles together. Place in the fridge overnight.
The next morning or 12-15 hours later...
- Preheat a dutch oven to 475° fahrenheit.
- Once oven is preheated, carefully transfer the loaf to a piece of parchment paper dusted with flour. Score with a razor. This is so fun! Get creative with different designs. If it doesn't turn out perfect the first time don't worry. Just keep practicing!
- Place in preheated dutch oven, parchment paper and all, cover with lid, and return to the oven. Bake covered for 20 minutes. Remove lid and bake for an additional 15-20 minutes more until golden brown.
- Remove from dutch oven and place on a cooling rack. Be careful not to burn yourself! Cool completely before slicing.
Wow your loaf looks amazing. I am still new to sourdough, I’ll have to give this one a try!
What gorgeous bread! Love the easy to follow recipe and photo instructions.