Spelt Sourdough Bread

On Aug 17, 2020, • Updated May 21, 2023

4.70 from 106 votes

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Our Spelt Sourdough Bread is a hearty, 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!

An overhead shot of sourdough spelt bread with butter and a knife.

All you need to start your day is a slice of this bread with a smear of butter or maybe a dip like garlic butter sauce or herbed olive oil.

100% Spelt Sourdough

This recipe focuses exclusively on the natural goodness of whole grain spelt flour. By using 100% spelt flour, this bread embraces the nutty flavor of spelt, offering a distinct flavor and texture.

It’s important to note that as spelt is a lower-gluten grain compared to traditional wheat, the resulting loaf will have a denser structure than those made with a blend of spelt and high-gluten bread flour. This characteristic density adds to the bread’s hearty and satisfying quality, making it a perfect choice for those who appreciate the unique qualities of whole grain spelt.

I did not use a spelt sourdough starter because I prefer to maintain a standard starter that I occasionally feed with spelt or whatever type of flour I have on hand. If you give your starter several feedings before you make the dough, it will be pretty close to an all spelt starter. Either way, it will be a beautiful loaf of sourdough spelt bread.

A loaf of spelt sourdough bread being broken in half.

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
salt

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. Kneed it until it is smooth then let it rise (proof) in a bowl. After the first proof, 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 nearly double in size (but not completely double). It will do better if you don’t let it rise too much.
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.

Ingredients needed for sourdough spelt bread.

Sourdough spelt bread fresh out of the oven and still in a Dutch Oven.

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.

A slice of sourdough bread showing the inside.

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.

Recipe Variations

Herb-Infused Sourdough Spelt Bread

Blend in a handful of fresh or dried herbs until evenly distributed. Some that I like are rosemary, thyme, and sage. Use up to 1/4 cup of fresh herbs or 2 to 3 tablespoons if they are dried.

Olive & Sundried Tomato Spelt Bread

Mix in pitted and chopped kalamata olives and chopped sundried tomatoes. I like to use about 1/2 cup of each.

More Sourdough Recipes

There are so many wonderful things to do with sourdough discard! Every time you refresh your starter, instead of throwing away the leftover unfed starter, you can put it to use in all kinds of delicious sourdough recipes.

Sourdough Croutons
Sourdough Donuts
Sourdough Pizza Dough – A Recipe for Beginners
Overnight Sourdough Pancakes
17 Tantalizing Sourdough Recipes

More Recipes You Will Love

Einkorn Sourdough Bread is another incredible sourdough recipe. Einkorn flour gives this loaf a unique taste, texture, and flavor.
This Whole Wheat Spelt Banana Bread is a must-try! Tender, moist, nutty, and it has 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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Prep Time: 10

Cook Time: 45

Additional Time: 12

Total Time: 12 55

4.70 from 106 votes

Spelt Sourdough Bread

By Dahn Boquist

Whole wheat spelt makes delicious, rustic sourdough bread. This recipe is easy to make with basic instructions that are easy for beginner sourdough bakers.

If you make this recipe, please leave a star rating and comment.

Servings: large loaf or 2 small loaves

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Equipment

Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven with Self Basting Lid . (Island Spice Red)

Ingredients

▢ 1 cup sourdough starter, (240 grams)
▢ 1-¾ cups lukewarm water, (413 grams)
▢ 4-¼ to 5-¼ cups whole wheat spelt flour, (550 to 680 grams)
▢ 2 teaspoons salt, (12 grams)

Instructions

Combine all the ingredients in the bowl and stir until it is 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. Approximately 10 to 12 minutes. (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 almost doubled in size. (Or you could let it rise in the fridge overnight for 12 to 15 hours)
Preheat 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.

Video

Notes

The starter should be at its peak for the best results.
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 the best results if the bread does not completely double in size. If it doubles or rises even further then it will be more likely to deflate because spelt does not have a strong gluten structure to hold a high rise. Let it rise between 1-1/2 to just under 2 times its size.
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.