Sourdough Spelt Bread

This Sourdough Spelt Bread mixes spelt, all-purpose, and whole wheat flours for a wholesome, earthy loaf with a light sour flavor—easy, no-knead, and mostly hands-off!

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Prep Time 20

Cook Time 35

Additional Time 8

Total Time 8 55

Servings 14 slices

Calories 85

Equipment

1 dutch oven

Ingredients

240 grams all-purpose flour
200 grams water
50 grams sourdough starter active
50 grams spelt flour
20 grams whole wheat flour
6 grams salt

Instructions

In a large bowl, combine the starter, water, and salt, then stir until well mixed. Add the spelt flour, all-purpose flour, and whole wheat flour. Begin mixing with a fork or spoon until a shaggy dough forms, then use your hands to gently bring it together. It will be a bit sticky, but that’s normal. Cover the bowl with a damp cloth or a plastic bag.
Let the dough rest for 1 hour, covered, without disturbing it. This helps the flour absorb the water and start developing gluten.
After the rest, perform a set of stretch and folds by lifting one side of the dough, stretching it upwards, and folding it over itself. Rotate the bowl and repeat. Do this for about a minute, then cover and let the dough rest for 30 minutes. Repeat this stretch and fold process at least once more, or twice if you have time. After the final set, let the dough rise undisturbed for 5-7 hours, until it’s risen about 75% and looks puffy.
Lightly flour your work surface and gently turn out the dough. Shape it into a round, handling it gently to retain the air bubbles.
Place the shaped dough, seam-side up, into a floured banneton or a bowl lined with a floured kitchen towel. Cover it, and let it rise for 1 ½ to 2 hours at room temperature or overnight in the fridge for a cold-proof.
Preheat your oven to 475°F (245°C) with a Dutch oven inside. Once the oven is ready, take the dough out of the fridge (if cold-proofed), or from the counter, and place it on a piece of parchment paper. Score the top and carefully place it in the preheated Dutch oven. Lower the oven temperature to 450°F (230°C) and bake covered for 30 minutes. Remove the lid, lower the heat to 430°F (220°C), and bake for another 5–10 minutes until golden brown and crusty.
Take the bread out of the oven and let it cool on a wire rack for at least 1 hour before slicing. This resting time allows the crumb to set, so it doesn’t end up gummy.

Notes

The dough may feel sticky, especially with the addition of spelt, but resist the urge to add extra flour. Trust the process—the dough will come together beautifully as it rises and ferments.
Give the dough time to rise until it’s puffy and about 75% larger—this can vary depending on your room temperature, but the appearance and feel of the dough will tell you when it’s ready.

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