Our Spelt Sourdough Bread is a wholesome and rustic loaf we just cannot get enough of! There’s nothing quite like a freshly-baked loaf of homemade sourdough bread, right? Crusty on the outside and soft and pillowy on the inside is what we’re going for, and this sourdough bread recipe DELIVERS. What’s even better is it’s so basic and easy to follow- a perfect recipe for beginner sourdough bakers!
Is spelt sourdough bread good for you?
One of the things we love about this spelt sourdough bread recipe is that whole wheat spelt flour gives this loaf extra points for nutrition! Spelt is high in fiber, protein, zinc, iron, and other vitamins and minerals.
It’s a much healthier choice than standard flour and since its gluten properties are different, it can be more tolerable for some people.
Spelt is not only better for you, but it has a slight nutty flavor that gives baked goods a deliciously hearty taste. We love using spelt and other ancient grains in our cooking and baking, and encourage you to try it out if you haven’t already!
how to make spelt sourdough bread
This recipe is so simple, and only calls for 4 ingredients! You will need a sourdough starter to make our spelt sourdough bread, so if you don’t have one, I recommend starting out with our Wild Yeast Sourdough Starter recipe.
Here’s what you’ll need to make this homemade spelt sourdough bread:
- sourdough starter
- lukewarm water
- whole wheat spelt flour
The process is easy and we’ll take you through the simple steps below, but make sure to scroll all the way to the bottom of the page for the full recipe. There, we include our recipe notes and some tips for the most perfect spelt sourdough bread!
- Make the dough. Place all of the ingredients in a bowl and stir until it’s combined. The dough will have a sort of rough and chunky appearance, which is what you want.
- Knead and proof. Dump the dough onto a flat work surface and knead it until it’s smooth. Place the dough in a bowl, cover it with plastic wrap, and let it sit at room temperature for 3-6 hours or overnight in the fridge. After the first proof, turn out the dough onto a work surface and knock the air out of it. Form a round ball and place it into a proofing basket (or other container with the shape you want) and let it rise again for 3-6 hours at room temperature. It should double in size.
- Bake. Preheat the oven to 450°F. Place the Dutch oven inside and allow it to heat for 20-30 minutes. Flip the dough out onto a sheet of parchment paper, then gently lower the parchment and dough into the Dutch oven once it’s hot. Make a slash in top of the loaf with a knife and spray the dough with a bit of water (optional, but this gives it a higher rise). Cover and bake for 20 minutes. Remove the lid and bake for another 30-35 minutes.
all about the rise
- How long does it take for sourdough bread to rise? Typically, about 3-6 hours for each proof, but this varies greatly based on a number of factors. The amount of time will depend on the temperature and humidity. You can speed the rise by placing the dough in a warm room or a dehydrator. Alternatively, you can slow the fermentation time by placing the dough in the refrigerator.
- Why opt for a slower rise? The biggest benefit to a slower rise is that the bread will taste better! A slower fermentation time allows the bread to develop more complex flavors.
- Proofing tips. If you use a Brotform proofing basket or a tea towel in a bowl to shape your dough, give the basket or tea towel a generous dusting of flour. Specifically, a 50/50 blend of all-purpose and rice flour! Regular flour will absorb too much of the moisture and the dough might stick to the Brotform.
This spelt sourdough bread recipe is simply divine, and we can’t wait for you to try it! Enjoy the heavenly aroma of baking sourdough wafting through your home- it’s almost as good as having a warm, buttery slice of fresh-baked bread in hand.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Einkorn Sourdough Bread is another incredible sourdough recipe. Einkorn flour gives this loaf a unique taste, texture, and flavor.
- This Healthy Spelt Banana Bread is a must-try! Tender, moist, and nutty, it’s a good-for-you and wholesome banana bread recipe with ZERO refined sugar!
- Really make use of that sourdough starter and try out our Sourdough Pizza Dough! It just might be the best pizza crust you’ve ever tasted (or at least a definite contender)! 🙂
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- 1 cup sourdough starter (240 grams)
- 1-2/3 to 2-1/4 cups lukewarm water (392 to 530 grams)
- 4-1/4 cups whole wheat spelt flour (550 grams)
- 2 teaspoons salt (12 grams)
- Combine all the ingredients in the bowl and stir until it is a well combined. The dough will have a rough, chunky look.
- Dump the dough onto a work surface and knead the dough with your hands until it is smooth. (Essentially, you are massaging the dough by stretching and pushing. This will help develop the gluten.) At this stage, it will be wet and sticky. Try not to add more flour or your finished bread will be dense and heavy. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily.
- Place the dough into an oiled bowl and turn it so oil coats the top of the dough. Cover with plastic wrap and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more complex, sourdough flavor.)
- Turn the dough out onto a work surface and form it into a round ball. (See notes)
- Place the ball of dough into a proofing basket or any container that is the shape that you want your bread to be shaped. (See notes)
- Let the dough rise again a second time for 3 to 6 hours** at room temperature until doubled in size. (Or you could let it rise in the fridge overnight for 12 to 15 hours)
- Pre-heat the oven to 450°F. Place the Dutch oven inside so it gets hot. It should take 20 to 30 minutes to preheat the Dutch oven.
- Place a piece of parchment on a board then lay it on top of the proofing basket. Flip the board and basket so the basket is on top then remove the basket.
- When the oven is hot, use the parchment paper to place the bread into the Dutch oven. Make a slash in the loaf with a sharp knife. For an extra burst of steam and a slightly higher rise, spray the dough with a bit of water.
- Bake for 20 minutes then remove the lid and finish baking for another to 30 to 35 minutes.
- Let the bread cool completely before slicing it.
- The amount of time needed for your bread to rise will vary depending on the temperature and humidity. You can slow the rise by placing it in the refrigerator and speed the rise by placing it in a warm room or a dehydrator. A slower fermentation time will help develop more complex flavors.
- You will have more accurate measurements (and better results) if you weigh your ingredients with a scale.
- When you knead and shape your dough, try not to add any flour to your countertop. Adding additional flour will create a denser and heavier bread. You can prevent the dough from sticking to your hands by getting your hands wet.
- If you use a Brotform proofing basket or a tea towel in a bowl to shape your dough, give the basket or tea towel a very generous dusting of flour. Regular flour will absorb too much of the moisture and make the dough stick to the brotform. We recommend making a 50/50 blend of rice flour and all-purpose flour to dust your Brotform or tea towel.
- If you don't have a Dutch oven you can bake the bread directly on a baking sheet or pizza stone.
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Nutrition Information:Yield: 20 Serving Size: 1 slice
Amount Per Serving: Calories: 173Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 216mgCarbohydrates: 36gFiber: 6gSugar: 1gProtein: 8g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.