Yield: 1 loaf

Spelt Sourdough Bread

close up of a boule of spelt sourdough bread with a wheat pattern baked into the loaf. The loaf of bread rests on parchment paper on a wooden cutting board.

Spelt sourdough bread has a wonderful crusty exterior and chewy crumb. This no-knead bread starts with ancient grains and is super easy to make.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 1 day 4 hours
Total Time 1 day 4 hours 50 minutes

Ingredients

  • 250 g bread flour
  • 175 gram white spelt
  • 100 gram whole spelt
  • 100 g starter
  • 325 g water
  • 10 g salt

Instructions

  1. Feed a sourdough starter 4-12 hours before starting the bread, ensuring it is active and bubbly.
  2. To a large bowl, add warm water, flours, sourdough starter, and salt. Stir until well combined.
  3. Cover with damp towel, lid, or plastic wrap while resting. Allow to rest for 30 minutes for the water to hydrate the flour.
  4. Grab the edge of the dough firmly and pull up, stretching it upwards. Then push the dough that is in your hands back into the center. Turn the bowl about a quarter turn and do this stretch and fold for a total of 3-4 times. This is considered one round of stretch and folding. Repeat for a total of 6 rounds. * First 3 stretch and folds – every 15 minutes.
    Last 3 stretch and folds – every 30 minutes.
  5. Cover with a wet towel or plastic wrap and allow the dough to bulk-ferment until doubled. This could be anywhere from 3-8 hours depending on the temperature and maturity of your sourdough starter.
  6. Shape the dough into a ball by gently spinning it toward you.
  7. Set out 20-30 minutes uncovered on the counter.
  8. Turn over the dough (the skin that just developed down) onto a lightly floured surface and shape. I pull each side and fold into the dough, then pull the dough into a shoelace pattern and roll up.
  9. Gently pull the dough against the countertop towards you.
  10. Transfer to a floured banneton or bowl with tea towel, seam side up. Cover with plastic and proof 12-15 hours (or overnight) in refrigerator.
  11. The next day, preheat dutch oven to 500 degrees for 1 hour.
  12. Remove dough from the fridge immediately before scoring and baking.
  13. Turn over on parchment paper.
  14. Dust with flour on top to make the scoring pattern stand out more. Optional.
  15. Score with a razor.
  16. Place the parchment paper and dough into the preheated dutch oven and add lid
  17. Place the dutch oven into the oven and turn down the heat to 475.
  18. Bake for 20 minutes with lid on.
  19. Take lid off and bake for another 20 minutes or until golden brown.
  20. Allow to cool before slicing.

Notes

I like the mix of whole spelt and white spelt, but you can sub one or the other for all of the spelt component if that is all you have.

Dip your hands in water if the dough is too sticky while doing the stretch and folds.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 125Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 391mgCarbohydrates: 25gFiber: 2gSugar: 0gProtein: 5g