Sourdough Spelt Bread
This has become one of my new favorites. Sourdough spelt bread has that nutty spelt flavor and sourdough tang. But I combine it with all-purpose flour so it’s not dense or heavy. This sourdough bread recipe needs lots of stretch and folds and a long rise, but the taste is SO worth it.
Sourdough Spelt Bread
Equipment
- Large mixing bowl
- Whisk, spatula, or wooden spoon
- Bench Scraper
- Tea towel or plastic wrap
Ingredients
- ½ cup active sourdough starter 100 g
- 1 ¼ cup warm water 300 g
- 1 ½ teaspoon salt 10 g
- 2 tablespoons sugar 24 g
- 1 cup spelt flour 120 g
- 3 cups all-purpose flour 360 g
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Instructions
- Activate starter. 4-6 hours before, mix together 25 grams of starter, 35 grams of all-purpose flour, and 35 grams of filtered water. Stir and let it double and size and become bubbly. This will give you 100 grams of active starter.
- Make dough. Add the warm water, active sourdough starter, salt, and sugar in a large mixing bowl. Stir to combine.
- Add spelt flour. Add the spelt flour to the water mixture. Stir to combine.
- Add all-purpose flour. Next, add the all-purpose flour, using a wooden spoon or spatula, and stir to combine. Form the dough into a ball. Cover and allow to sit for 30 minutes.
- Stretch and folds. Wet your hands with water (this helps prevent the dough from sticking to your hands). Pick up one side of the dough, stretch it, and fold the dough over. Turn the bowl 90 degrees and repeat this process until all four corners of the dough have been stretched up and folded over. Cover and allow to sit for 30 minutes. Repeat the stretch and folds 3 or 4 times. Flip the dough over. Cover the dough and allow it to sit for 30 minutes. Repeat the stretch and fold 2-3 more times.
- Bulk rise. Cover the dough and allow it to sit at room temperature for 8-12 hours or until it has doubled in size. The temperature of the room will affect the rise time.
- Shape. Turn the dough out onto a lightly floured surface. Shape the dough into a ball and place it on a piece of parchment paper. Transfer it to a clean bowl (this will prevent spreading) or sit undisturbed on the counter while your Dutch oven preheats.
- Preheat. Place the oven racks in the lower two spots. Place your Dutch oven in the oven and preheat the oven to 450℉. Let the oven sit at 450℉ for 20 minutes to heat your Dutch oven.
- Score. Score the top of the dough with a pastry razor.
- Bake. Bake at 450℉ covered for 25 minutes. After 25 minutes, remove the lid, reduce the oven temperature to 375℉, and bake for 25 minutes.
- Cool. Remove from the oven, transfer to a cooling rack, and cool for at least 20 minutes before cutting into it.
Notes
- I used Bob’s Red Mill Spelt Flour
- Find spelt flour in the bulk food section of many grocery stores or in the natural and organic section.
Nutrition
As I said, we need a lot of stretch and folds since spelt has less gluten than regular flour. We need to develop the structure and get it smooth and elastic. The dough will tell you when it’s ready. Sounds cheesy, but it’s true!
Make sure you are around for those stretch and folds during the first few hours. I usually start this in the evening and let it rise overnight, then bake first thing in the morning.
Tips for Success
Let the flour and water mixture rest for 30 minutes before adding other ingredients.
Room temperature matters – in winter, expect closer to a 12-hour rise.
Make sure your starter is actually active before beginning – it should double within 4-6 hours.
Preheat your Dutch oven thoroughly – at least 20 minutes.
Ingredients and Equipment
Spelt Flour: Look for it in natural food stores or the organic section. Bob’s Red Mill is consistently good.
Dutch Oven: Any 5-6 quart heavy pot with a lid works here.
Digital Scale: Worth the investment for consistent results.
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Anchor Hocking 81575L5 Round Mixing Bowl (Single)
Brod & Taylor Dough Whisk – Heavy Duty Dishwasher-Safe Mixing Tool
SNAILDIGIT Banneton Bread Proofing Basket Set of 2: 9 Inch Round Sourdough Proofing Bowls for Artisan Bread Making for Professionals and Home Bakers
MEEMA Kitchen Towels and Dishcloths Set of 4, Large 20 x 28 Inch, Upcycled Cotton Tea Towels for Kitchen, Super Absorbent Cotton Dish Towels for Kitchen – Decorative, Blue Striped
Make It Your Own
- Swap up to half the spelt flour for whole wheat if you want a heartier loaf.
- Add 2 tablespoons of honey instead of sugar for a more complex sweetness.
- This dough also makes excellent dinner rolls – just divide it into 12 pieces after bulk fermentation and bake at 375°F for 20-25 minutes.
Though long, this recipe is reliable if you always pay attention to your dough’s texture and look.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.